Wow. Just wow. Never in my life of experimenting in the kitchen has something surprised me so much.
I bought a whole cabbage, because it was only fifty cents, but when I got home I was completely stumped as to what to do with it. It was there, staring at me each time I opened the fridge, and nothing whatsoever compelled me to try anything with it. Why? Because cabbage is a totally boring and unsexy vegetable.
Take a cabbage and slice it into rounds as if you were cutting into a baguette. Slather the rounds with good olive oil, salt and black pepper. Roast those babies until the edges are crispy and the curly cue innards are tender. You will have, in twenty minutes, the sweetest, most appetizing vegetable ever. Manu and I ate a whole cabbage, you guys. The whole thing. We couldn’t stop. And this is Manu we’re talking about, vegetable skeptic. Any bitterness or insipidness disappeared in those twenty minutes in the oven, until the cabbage became irresistible.
Roasted Cabbage Rounds
Slice a cabbage into 1/2 inch thick circles. Place the circles on a sheet pan covered in parchment paper or swiped with a thin layer of olive oil. Rub each round with about 1/2 tsp of olive oil and a good pinch of salt and pepper. Roast at 400 degrees for 20 minutes, or until edges are crisp and cabbage is tender inside.
Now excuse me, I have to go buy another cabbage.