Garlic Roasted Cabbage

In many of my prior post I've mentioned how I thought cabbage is an under-rated and under appreciated vegetable. And I still hold true to that belief. It's so versatile, readily available and super cheap. Cabbage isn't just for cole slaw or sauerkraut, it is so much more than a picnic side or a hot dog condiment. Cabbage, when roasted, takes on an incredibly sweet flavor and at the same time is lusciously savory. I hope you give my favorite unsung and under-appreciated hero ... the garlic roasted cabbage ... a try.

Serves 4

1 large head of green cabbage
2 heads of garlic, halved, leave skins on
Olive Oil
Salt
Pepper

Preheat oven to 375 degrees.
Quarter the cabbage into wedges removing the hard core. Cut out 4 large sheets of foil, enough to wrap the cabbage quarters. Pour some olive oil onto a plate and dip cabbage wedge in oil to cover all sides of each wedge, salt and pepper. Place each wedge onto 1 sheet of foil, place one half of a garlic head atop the wedge. Drizzle with additional oil. Wrap foil around cabbage. Repeat for the remaining wedges. Roast for 60 minutes.

To serve squeeze the garlic from its skin and spread over cabbage or dip as you eat. You can also add olive oil to the garlic paste and mix to thin out. Enjoy!