This is such a tasty and impressive side dish that your main dish is going to have to be something with a high “wow factor,” or it might not even be noticed, and people might request second helpings of this cabbage. When I was a kid, I couldn’t stand cabbage. The smell of it alone would stimulate my gag reflex.

But as I have gotten older, my taste in veggies has changed dramatically. I now love cabbage in all forms. I even like cabbage’s tiny green cousins, Brussels sprouts. I used to hide those under my mashed potatoes or slip them to the dog – dogs will eat just about anything!

 

INGREDIENTS

1 large head green cabbage, sliced into wedges or just slices about 3/4 to 1-inch thick

3½ Tbsp. olive oil

3 cloves garlic

1 tsp dried marjoram

Salt and freshly ground black pepper

Minced fresh parsley, for garnish (optional)

Fresh lemon wedges or crumbled bacon, for serving (optional)

 

INSTRUCTIONS

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don’t burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.

Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully turn them over and roast 15 minutes longer (if you don’t want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

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Quick Tip:  These roasted cabbage slices are a great source of Vitamin C and would be a healthy supplement to any meal.

Recipe and image courtesy of Jaclyn at Cooking Classy