Photography by Beth Fuller. Styling by Catrine Kelty.

Roasted Cabbage

Name: Roasted Cabbage
Total time: 50 min
Yield: Serves 4 to 6
Ingredients: 1 head green cabbage (2 to 2½ pounds); 3 tablespoons vegetable oil, divided; 1 teaspoon kosher salt, divided; ¼ teaspoon pepper

By Andrea Geary

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Time

50 minutes

Yield

Serves 4 to 6

Ingredients

Ingredient check list

1 head green cabbage (2 to 2½ pounds)

3 tablespoons vegetable oil, divided

1 teaspoon kosher salt, divided

¼ teaspoon pepper

Test Kitchen Techniques

Why This Recipe Works

For roasted cabbage that was well seasoned, attractively caramelized outside, and meltingly tender inside, we started by cutting the head straight through the core to create eight structurally sound wedges. Spreading oil over the cut surfaces and laying those surfaces flush against the sheet pan gave the edge of each leaf its best chance at deep caramelization. We covered the pan tightly with foil for the first 20 minutes of roasting to foster a steamy environment, which cooked the wedges through. We then removed the foil and allowed the exterior to dry out and caramelize. A quick flip halfway through the uncovered roasting period ensured that both sides were equally browned.

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Before You Begin

A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. We developed this recipe with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.

Remove foil (be careful of escaping steam) and continue to cook until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.