Tasty & Tender Roasted Cabbage

Home...Tasty & Tender Roasted Cabbage

1 (3 lb) small head red or green cabbage
2 Tbsp extra virgin olive oil; I used aqua fava to moisten the cabbage; may use veg broth
1 Tbsp Za’atar spice blend (plus more to taste); I also like Berbere on this
2 tsp garlic powder
• 1 tsp salt (plus more to taste)
• Flaky sea salt and chopped fresh parsley, for serving

This is a delightful way to serve cabbage—as roasted steaks. Any seasoning that you like can work with this.

Servings: 4

Preheat oven to 375°F and line a baking sheet with parchment paper.

Remove outer cabbage leaves and cut cabbage in half through the core.

Cut each half into 1-inch-thick wedges.

Arrange wedges on baking sheet in a single layer, leaving about ½ inch between pieces.

Drizzle with olive oil (brush if needed). Sprinkle with Za’atar, garlic powder, and salt.

Roast for about 35 minutes, until fork-tender with crispy edges.

Garnish with flaky sea salt and fresh parsley. Serve hot.