Ingredients
Method
- Center a rack in the oven and preheat to 400°F (200°C).
- Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Place half the cabbage in a large roasting pan. Lightly season with salt and black pepper, then scatter 4 garlic cloves over the top. Drizzle 2 tablespoons of olive oil over the cabbage without mixing. Add the remaining cabbage, season with salt and black pepper, scatter the rest of the garlic cloves, and drizzle with the final 2 tablespoons of olive oil.
- Roast the cabbage in the preheated oven until it begins to soften, approximately 20 minutes. If the cabbage appears dry, add a little water. Continue roasting until fully wilted, about 20 minutes longer.
Nutrition
Notes
Ingredient Swap: I love using a whole head of garlic here, but if you're short on cloves, a generous spoonful of garlic paste from the jar works in a pinch, though the flavor will be a bit sharper.
Storage Tip: This keeps beautifully in the fridge for up to 4 days.
I often make a double batch because the leftovers are fantastic reheated or chopped up and tossed into a frittata the next morning.
Make-
Ahead Advice: You can slice the cabbage and separate the garlic cloves a few hours ahead.
Keep them in separate bowls, covered, in the fridge until you're ready to roast.
It makes throwing dinner together so much easier.
Common Mistake: The biggest error I see is stirring the cabbage after adding the oil.
Resist the urge.
Layering it without mixing helps it steam and caramelize properly, giving you those perfect tender-crisp edges.
Serving Suggestion: A final drizzle of good olive oil and a squeeze of lemon juice right before serving is my secret.
It brightens the whole dish and makes the flavors sing.
Equipment Note: Don't worry if you don't have a giant roasting pan.
I use my largest rimmed baking sheet and just arrange the cabbage in a single, slightly overlapping layer.
It works perfectly.