INGREDIENTS:

• Olive oil spray

• 1 large green cabbage

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ½ teaspoon red pepper flakes

​DIRECTIONS:

• Preheat your oven to 400°F. Line a rimmed baking sheet with foil and generously spray it with olive oil. 

• Remove the cabbage’s damaged outer leaves. Cut it in half and then into wedges. Leave the core in tact there’s no need to cut it out. If you do, the wedges will fall apart.

• Rinse the cabbage wedges, then carefully dry them using paper towels. Place the wedges in a single layer on the prepared baking sheet.

• Generously spray the cabbage with olive oil. Season it with kosher salt, garlic powder, and red pepper flakes.

• Roast the cabbage until golden brown and fork-tender, 25-30 minutes. Serve immediately. 

​Notes:

• When you lift the baked cabbage slices from the pan, they will somewhat fall apart on you. That’s totally expected, so don’t let that stress you. They will, for the most part, keep their pretty shape because you left the core in tact.

• I like this dish spicy, so I use quite a bit of red pepper. But I wrote this recipe keeping in mind that not everyone likes their food spicy. In any event, you can simply omit the red pepper if you wish or add more!

• You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave at 50% power. They are also good when served cold! Enjoy!