St. Patrick’s Day tradition calls for boiled cabbage, but some traditions were meant to be broken. Try this simple roast cabbage and have rich caramelized flavor, and great texture instead.
My version has a bit of spice, feel free to omit or embellish depending on your tastes.
Roast Cabbage (adapted from MarthaStewart.com)
1 head green cabbage (savoy if you can get it)
2 tablespoons olive oil, divided
1/2 – 1 teaspoon sriracha
1 teaspoon coarse salt
a few turns fresh pepper
Preheat oven to 400 degrees.
Break off the outer leaves and trim the end of the core (though you’ll want to leave most of the core in place to hold the slices together). Slice the cabbage into 3/4″ thick slices.
In a small bowl, combine the sriracha and 1 tablespoon of the olive oil.
Brush a rimmed baking sheet with the remaining tablespoon of olive oil. Arrange the cabbage slices, brush the tops with olive oil mixture, and then sprinkle with salt.
Roast for 30 – 40 minutes, until the edges are a dark golden brown, and the centers are tender and soft to the touch.
Use a spatula to place slices on the plate.