Cabbage is both delicious and easy to make! Preheat oven to 400 degrees, convection if available. Remember, you want a dry heat to make the outer layers crispy and achieve a nice browned look. One of my favorite things to do is make roasted cabbage disks. First, cut off the thick fibrous end of the cabbage, then slice into preferably 1/2 inch sections.
The slices I made for this recipe are slightly thicker than this, probably more like 3/4 inch, but they cook faster if they are thinner, like 1/2 inch.
After you’ve sliced it, I recommend brushing the top with a little olive oil and then adding salt and pepper. An alternative that also tastes yummy is a marinade of lemon juice, minced garlic and olive oil. To avoid burning the garlic, you may have to experiment with temp and time, but in general if your slices are thin enough, and you don’t leave it in the oven too long, it shouldn’t burn.
This is my marinade of lemon juice, minced garlic and olive oil. Remember, this is optional! Usually what I do is just brush with olive oil and sprinkle with salt and pepper.
Roast at 400 degrees preferably on convection for 30-40 minutes. Flipping is optional, halfway through if you’d like them to be browned on both sides. I don’t think this matters. Try not to open the oven door any more than once, just use oven light to check so the temp in oven stays constant throughout the cooking process. Eat with a steak knife and fork. A sharp knife is needed to avoid unraveling of the edges of the cabbage discs. They can be browner than even this, just experiment with length of time to find out what you like best. This is a low carb, low calorie, easy to prepare vegetable side dish. Enjoy!
Laura L. Fitzpatrick, M.D.
Doylestown Weight Loss Center