Roasted Cabbage

Y’all eat your cabbage for New Year’s. We all need wealth, prosperity and health in 2021. While we’re at it, eat your black eye peas for good luck. This is not the time to tell me you aren’t superstitious … if I’m wrong here, a little cabbage hasn’t hurt anyone.

Roasted cabbage is the perfect side to almost any main dish so pair away. It’s also a super easy side to have at a dinner party. You can slice the cabbage a couple days in advance and toss it with the other ingredients the morning your guests come over. Not long before your guests arrive, put the cabbage on a sheet pan and slide it in the oven when you site down to eat the course prior to serving the cabbage.

2 small servings
Ingredients
8 ounces of cabbage
2 Tbl olive oil
1/4 tsp salt
1 tsp black pepper, freshly ground and large crack if possible
1 tsp garlic powder

Directions
Preheat the oven to 450. Line a baking sheet with parchment paper.

Take a head of cabbage, slice it in half through the core. Cut the core out and put the cabbage cut side down. Slice the cabbage in 1/4” strips.

Put the cabbage in a sheet pan, add the remaining ingredients and mix thoroughly.

Bake for 20 minutes. Some edges should be dark brown.

Notes
It seems like a lot of cabbage, but it’s not. It’s 2 side servings or one large.

I used basic seasonings here so it would be a versatile side. But you should have fun with the spices you use. This is the perfect time to use that spice blend that smells really good, but you don’t know what to do with it. Just be careful the blend isn’t too salty. You only want to use 1/4 tsp salt total.

If you’re spice sensitive, reduce the amount of pepper.

Use the powder garlic so you don’t end up with burnt garlic.