Roasted Red Cabbage Recipe

0 Prep: Preheat the oven to 415F and line a baking sheet with parchment paper or a silicone mat, or use a nonstick baking sheet.
1 Slice the Cabbage: Wash the cabbage and peel the outer few leaves of the cabbage, as they are often dirty and wilted. Carefully cut the cabbage in half vertically, so half of the root is on each side of the cabbage. Place the flat side of the cabbage on your cutting board, then cut into 4 angled “wedges” – do your best to keep a portion of the root in each wedge, so the leaves hold together. The wedges should be around 1” thick; if your cabbage is large, you may need to cut each half into more than 4 wedges. Do not make any wedges larger than 1 ½”, or they will not cook through properly.
2 Mix the seasonings (optional): Add any of the optional additional seasonings to a small bowl. Add the oil to the bowl along with a generous pinch of salt and pepper, and whisk until combined.
3 Season the Cabbage: Place the cabbage wedges on the baking sheet, then use a brush to generously coat the cut sides of the wedges with oil, then a sprinkle of salt and pepper. Flip the wedges and repeat with the other side. You can also choose to drizzle the oil on top, but the cabbage will cook less evenly.
4 Bake: Bake in the middle rack of the oven for 20 minutes, then flip the wedges and return to the oven for an additional 20 to 25 minutes, or until some of the outer edges of the cabbage are browned and crispy.
5 Serve: Remove from the oven and serve warm, as desired. Leftovers can be stored in the refrigerator for up to 5 days.