I have read about this cabbage prep before — some recipes use butter, others honey, and there are a number of ways you can swing flavor-wise.
But I was hankering for a garlicky side, and this called my name. Theoretically, this should be able to be cut into wedges, but mine didn’t quite hold that form. That said, the presentation was just fine, and we all really liked it. It was also great reheated the next evening.
Garlic-Roasted Cabbage Halves
Serves 6
1 whole head cabbage
⅔ cup olive oil
½ teaspoon salt
Generous sprinkling of fresh cracked pepper
3 cloves garlic, crushed
Line a rimmed baking tray with parchment and set your oven to 300 F.
Mix the olive oil, salt, pepper and garlic in a glass measuring cup or small bowl. Heat it in the microwave for 30 seconds (this will help the garlic release its flavor) and set aside.
Cut the cabbage in half, remove the core and on both the flat, cut side and the round side make hashmarks with a sharp knife. This allows the flavored oil to permeate the cabbage.
Pour some of the oil onto each of the cut sides of cabbage to lightly coat; place the halves face down on the parchment. Pour the remaining oil evenly over the rounded side of the cabbage halves; be sure to do so very slowly so it can drip into the slits.
Bake the cabbage for about 45 minutes until the outside is starting to brown and the inside is softened through when pricked with a fork. Slice into wedges and serve.
