This is how my beautiful cousin, Julie, cooks cabbage. And like Cousin Julie, I think I could really sit down and eat the whole cabbage by myself. Cabbage is so delicious when roasted, with a buttery, nutty flavor. If you’re watching your carbs, you can top it with a light marinara as a pasta substitute, or you can have it as a side, or just scarf down the whole thing while no one is looking.
1 large cabbage
sea salt or kosher salt
juice of 1/4 lemon (optional)
Preheat oven to 425º.
Cut cabbage into wedges or slices and place on large roasting pan. Drizzle with olive oil. Sprinkle with sea salt or kosher salt. Squirt with some lemon juice, if desired.
Cook until tender and lightly browned on the edges, about 30-40 minutes.