When roasting cabbage, you want the same sweet nuttiness from caramelization and browning that you achieve with roasted broccoli. But because cabbage, like cauliflower, is much denser than broccoli, it helps to treat it a little differently, cutting it into fat slices for maximum textural contrast.
Why It Works
- Roasting at very high heat helps bring out the cabbage's sweet, nutty flavors.
- Cutting the cabbage into fat wedges creates maximum textural contrast between the lightly charred exterior and tender interior.
- Yield:Serves 6 to 8
- Active time: 5 minutes
- Total time:25 minutes
- 1 medium head cabbage, cut into 6 to 8 wedges
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Adjust oven rack to middle position and preheat oven to 500°F (260°C). Line a rimmed baking sheet with aluminum foil.
Arrange cabbage wedges on baking sheet in a single layer. Drizzle with olive oil on one side, then season with salt and pepper. Flip wedges, drizzle other side with oil, and season other side with salt and pepper.
Place baking sheet in oven and roast until lightly browned, about 10 minutes. Flip wedges and continue roasting until tender and deeply browned, another 10 minutes, then serve.