Kathleen wrote about roasting red cabbage:

> 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.

That's about the same thought I had, except that I was thinking about
cutting the cabbage into wedges rather than coarsely chopping it. I liked
the idea of having a continuum of doneness.

Bob