Roasted cabbage is a beautiful and easy side dish.
Dovetailing tip: Core and slice an additional head of cabbage to use day 4 for fried cabbage and keilbasa.
|2 tablespoons||fresh-pressed olive oils|
|1 teaspoon||sea salt|
|1/2 teaspoon||freshly-ground black pepper|
|1 teaspoon||italian seasoning (optional)|
Preheat oven to 375* F.
Line a baking sheet with parchment paper.
Use a chef's knife to cut cabbage into 2-inch rounds.
Use a paring knife or tip of the chef's knife to cut out core, cutting larger cabbage rounds in half while doing this if desired.
Lay cabbage on parchment paper, keeping in a single layer and taking care to keep the cabbage 'steaks' together.
Drizzle with olive oil and then sprinkle with salt, pepper, and optional Italian seasonings.
Bake for 25 minutes, or until edges of cabbage start to brown.
Cool for 5 minutes and serve onto plates with a spatula to preserve the delicate design.
Store leftovers covered in the fridge and enjoy warm or cool.