I am harvesting a lot of cabbage. Cabbage is by far not my favourite vegetable, but Mrs BYF really loves cabbage in all forms. She is determined not to waste any part of the cabbage I brought in, so we have had the outer leaves stuffed yesterday, half of the cabbage fried along with some left over roast potatoes the day before, and today the other half roasted. The tastiest effort in my opinion was the roasted cabbage.
1 Head of cabbage sliced in 25mm thick slices, salt the slices very lightly on both sides
1/2 cup olive oil
1 pinch of salt
1 finely chopped chilli or pinch of flakes
4 cloves of peeled garlic
1 handful of fresh herbs from the garden i.e. oregano, thyme a sprig of rosemary
Heat the oven to 200C
Crush the garlic and add to the oil. Add the salt and chilli and drench the bunch of herbs in the oil. Use the herbs as a brush to coat the slices of cabbage on both sides with the oil. Place the cabbage on a baking tray or pan, pour over the rest of the oil, and toss in the bunch of herbs. Bake for 25 minutes or until some of the outer leaves are crispy and the rest shows some brown colour. The herbs will be delicious also.
We ate fresh baked bread with the dish, because one needs to sop up all the lovely juices from the plate and the pan
Do not forget the home made red wine