maxine in ri wrote:


> Does cabbage take well to roasting?

Yes. Turn the oven on to 425. Heat a couple tablespoons of olive oil
in a large cast iron skillet and sautee a couple of cloves of crushed
garlic until fragrant.

Add your cabbage, the whole head (minus the core, of course), coarsely
chopped, a teaspoon of kosher salt, a teaspoon of dried thyme and a
generous grinding of black pepper (maybe 1/2 tsp?). Stir and toss to
coat the cabbage. Add maybe 1/3 cup of water to the pan. Chicken broth
is good if you've got it on hand, but water will work just fine. The
point is to provide a little steam.

Place in oven and roast for 10 minutes. Stir. Roast for 10 more
minutes. The cabbage should be tender, sweet and browned on the edges.
Taste and correct for salt and pepper.