I first had this oven-roasted cabbage — which is truly one of the most brilliant things — about two months ago on a shoot day. The lovely (and very talented) guy who was helping the photographers made us a lunch that was entirely vegetable-based, and this cabbage stole the show.
I remember sitting in front of a table full of roasted vegetables and suddenly realizing just how amazing vegetables can be — and how simple it is to turn them into a main dish that doesn’t need anything on the side.
When I got home, I tried to recreate those flavors. I forgot to ask for the recipe, but it was clear to me that the secret wasn’t in the sauce — it was the method. And that’s what I’m sharing with you here.
And I really want to emphasize — there are two steps you shouldn’t skip. The first is the way you cut the cabbage, which allows the heat and flavors to permeate deep inside. The second is the baking time. Don’t shorten it, or you’ll get a soft cabbage but not one that’s caramelized and golden. Be patient and let the oven do its work.
And while we’re here — thanks to Eyal Shani for the phrase “melts into itself.” I really tried to avoid it, but this oven-roasted cabbage truly does melt into itself.