If you have never roasted cabbage planks you are in for a real treat. Roasting vegetables brings out the best in all vegetables, including the humble cabbage. The leaves soften and lose all bitterness, bringing out a gentle sweetness and golden buttery flavor. I used green cabbage here. Both red or green cabbage are equally delicious.
I can eat the cabbage planks as a snack straight from the pan. Or to be more civilized, they can be an unexpected side dish for roast chicken and mashed potatoes.
If you want to stay lighter for a meatless meal, serve the roasted cabbage with fettuccini pasta tossed with crumbled feta cheese, chopped parsley and olive oil. All good.
Roasted Cabbage Planks
1 medium head of cabbage, red or green
4 tablespoons olive oil, divided
kosher salt and black pepper to taste
Preheat oven to 400 degrees.
Working with a large sheet pan, drizzle the pan with 1 tablespoon of olive oil.
Cut the cabbage in half through the core. Set each half flat-side down onto the cutting board. Leaving the core in place, cut through the core for each half to make 3-4 wedges (6-8 wedges in total).
Place each wedge onto the sheet pan, drizzle the remaining oil over the planks, turning over to drizzle both sides. Sprinkle with kosher salt and a bit of black pepper to taste.
Place the sheet pan into the hot oven, roasting the planks for 20-30 minutes. Remove the pan from the oven, carefully turning each plank over to brown the second side. The first side should be nicely browned and crisp at the edges. Roast for another 10 minutes to brown the second side. If you have cut the planks into thick wedges, you may need more roasting time. The planks are done when the leaves are tender and the edges are browned. Serve hot or room temperature.