Garlicky Roasted Cabbage (Edit recipe)

If you've never tried roasted cabbage, consider this your sign to try it N-O-W. It is so easy, comes together quickly, and the taste will completely blow you away. That crispy texture, the caramelization, the browned garlic…all of it. Nine times out of ten, it doesn't even make it to our plates because we eat it straight from the pan.

10 minutes

30 minutes to 35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 2-3

Ingredients

1/2 head Red Cabbage, green cabbage works too
6 cloves Garlic, minced
Sea Salt, to taste
Black Pepper, to taste
Avocado Oil, or olive oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375°F.
Carefully slice the tough core out of the cabbage, then slice cabbage into 1/4-1/2inch slices (give or take, thin but sturdy enough to stay together).
Line a rimmed baking sheet with parchment paper, or spray a rimmed baking sheet with cooking spray.
Lay the cabbage slices onto the baking sheet in a single layer. Don’t forget those little pieces that fall off when you sliced the cabbage–throw them on the pan too because they’re the best part!
Top the cabbage in this order: minced garlic (spread out evenly so it doesn’t burn), avocado oil or olive oil (a spray works really well here if you have one), salt, and pepper.
Roast at 375 until browned, about 30-35 minutes.
Serve, and try not to eat it all straight from the pan!

Notes

Best enjoyed immediately, but if you have leftovers they will keep 4-5 days in the refrigerator and will reheat most favorably on a preheated skillet on the stove. And feel free to mix up the seasonings--smoked paprika would be excellent here!