Warning, warning, warning, photos do not do this side dish justice. These photos are dark and not so pretty. But this was such a great dish!
I'd heard about the concept of roasted cabbage before, and around St. Patrick's day, our grocery store was selling whole heads of cabbage for $0.25. I used half the head for corned beef and cabbage in the crockpot, and the other half got sliced up and roasted several days later.
So for this side dish, you'll slice the cabbage and keep the slices intact. These all get put on a baking sheet and drizzled with some olive oil. I used a silicone brush like this one to coat them liberally with the EVOO, and then I seasoned them with kosher salt, freshly cracked black pepper, fresh minced garlic, and dried parsley.
They went into a 400-degree oven for about 40 minutes, until crispy and a little browned.
I served the roasted cabbage along with slow-cooker buffalo chicken (from Allie's blog) and an easy salad with carrot ribbons and goat cheese.
So, now that I've roasted asparagus, broccoli, green beans, heck -- even sausages with grapes -- I'm officially in the camp that you can roast just about anything and have it turn out deliciously yummy!