Cabbage can be pretty intimidating in it's whole, raw form. It doesn't seem all together appetizing when it's staring at you, the lone bit of produce left in the fridge, but I am always astounded as to what this crude, cruciferous vegetable can become; with a bit of heat, time and love, cabbage takes on the most gentle and tender form. This simple recipe is one of my favorite ways to prepare cabbage, any variety of which will work. It's a minimal fuss, maximum flavor sort of thing, and makes a nice alternative to your standard side salad, especially in the cooler months.
Sweet Roasted Cabbage
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon soy sauce
1/2 tablespoon pure maple syrup
1 green cabbage, cored and cut into wedges
Preheat oven to 375ºF. In a small bowl, whisk oil, garlic, soy sauce, and maple syrup. Arrange cabbage on a baking sheet. Using a pastry brush or clean hands, coat both sides of the cabbage with dressing; if cabbage starts to fall apart when you are flipping it, simply form it back into a rough wedge. Roast until edges are crisp, about 1 hour, flipping halfway through. Serve immediately or at room temperature.