Roasted Savoy Cabbage

I was skeptical the first time I tried this idea. I thought the cabbage would taste bitter and the texture would be a bit mushy. I was wrong – completely wrong.

Roasting cabbage is simply magical in every way. The outer leaves become a bit crunchy, like well-made kale chips. The interior is cooked, but not as soft as I expected – it still has a bite. But it’s the flavor that impresses me the most and makes me return to this recipe frequently. It is sweet – no bitterness at all. It is slightly salty…but in a pleasing I-crave-chips kind of way.

Simple, healthy, comforting and delicious…what more could you ask for from the humble cabbage?

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