Really simple recipe today and I hope I sound convincing because it is LIFE CHANGING!!!! Roasted Cabbage. So simple but SO good. I never ate much cabbage before I started making this…unless it was from coleslaw or sauerkraut when I was young and my dad would force me to eat it (which I now love). Growing up we consumed a shockingly small amount of vegetables. Like, I’m fairly certain I didn’t even see a vegetable between the years 1986-1999. Unless it was french fries, ha! I’m sort of joking of course but really, I was not a fan and they weren’t pushed on me. Actually, I would not say I became a fan of vegetables until my mid 20’s and I finally learned to respect and love sweet potatoes like the gift from God that they are! Than I started branching out more and more. Brussel sprouts… I love love love love love brussel sprouts. Parsnips, broccoli, spinach, asparagus. YUM. Give me all the vegetables basically. Well, you can keep lima beans. Anyway, I saw someone eating or talking about eating roasted cabbage once online and I thought to myself hmmmm, that sounds interesting. Cabbage never made it to my grocery list before that and I would only have it on the rare occasion outside the house. Once, in my pre-vegetable loving days my husband asked for a head of iceberg lettuce but I bought him a head of cabbage instead, he was so grossed out and loves telling that story almost 20 years later while I roll my eyes dramatically. Anyway, roasted cabbage. I almost always buy red cabbage because it is just sooo beautiful! But green works just as well. Sometimes I roast it and than chop it up to use in a taco bowl or something like that but mostly we eat it just as it is. Ok, on the the recipe! I hope you all love it as much as I do!

Ingredients:

• one medium head of cabbage
• sea salt
• olive oil

Set oven temp to 400. Take head of cabbage and slice it like you would bread. Hopefully the picture above explains that better. You want it to be pretty thin, like 1/8 of an inch. The thinner it is the quicker it will cook up so if you cut it too thick you will need to increase cooking time. Next you will lay the pieces flat on a baking sheet and generously salt it up and drizzle all the pieces with olive oil. Bake for 20-25 minutes. You want it to be really tender but not burnt, so depending on thickness 20 minutes is usually good enough.

*I typically only chop up half the cabbage at a time since its just for two of us but if you are cooking for more than two people or want more for later go ahead and chop up the whole head.