• Cooking Time: 25-35 minutes roasting
• Servings: 6-8
• Preparation Time: 5 minutes
• Head of cabbage, outer leaves removed, do not core.
• olive oil
• salt and pepper to taste
• caraway or fennel seeds to taste, if desired

1. Set cabbage upright, cut in half. Cut each half into 6 to 8 wedges depending on size of cabbage and desired number of servings. Place cabbage wedges on their sides on a large baking sheet covered in parchment paper. Sprinkle cabbage with olive oil, salt, pepper, and seasonings as desired. Turn over and repeat. Place cabbage in an oven preheated to 425 F. for 15 minutes, turn cabbage over and roast another 10-15 minutes until crispy browned on edges. Serve immediately.

I grew up hating cabbage because my parents always boiled it. During my years in Cinncinnati I had a large vegetable garden. One year the broccoli I planted, turned out to be cabbage. What to do? Find cabbage recipes. I found sautéed cabbage, and the family loved it. I don't know what took me so long to try roasting it. It is crispy on the edges and meltingly delicious in the middle.