Roasted Savoy Cabbage

I opted to pick my not full sized savoy cabbages before this recent snowfall and have several heads hanging out on the porch, along with the (now picked) beets and carrots and some kale. This week I did some more reading about fabric covering and hoop houses after watching a neighbor at my garden plot who very skillfully/simply employs such coverings. I am going to do that next year!! Very helpful to extend both front and back end gardening time. But, for this year we'll see how the remaining greens fare with the low night temps and snow sans cover. 

This recipe was simple - very similar to how I've cooked brussel sprouts before - and SO good. I tried this method with mini savoy heads that I thinned some weeks ago, that I halved or quartered, which was very brussel sprout like. In the high heat the outer leaves get brown and crispy and the inner leaves are soft and tender. Yum. 

Serves 1-4 depending on how much you want to eat and the size of your cabbage!

• 1 head Savoy cabbage
• 2 T olive oil (or other fat of choice, melted)
• salt and pepper
• lemon squeeze at end (opt)

Preheat oven to 400 degrees. (I actually did mine a little hotter b/c I was cooking some fish at 450, so either works.) 

My quarters, or eighths maybe, falling apart

Quarter your cabbage and take out the core. Cut in half again. The pieces will start to fall apart. You can either just toss them up, or sort of keep them together. Pour olive oil/fat over the pieces to coat. I kept mine partially together and poured the oil over the side to penetrate the layers. (You could also have melted coconut oil or ghee and just stir everything together to coat everything.) Salt generously and sprinkle with pepper. 

Bake on a cookie sheet or baking tray for 15-20 minutes, checking once or twice to turn/toss pieces. I put my tray on the lowest oven rack to get direct bottom heat, which resulted in good browning. 

Once browned to your liking, remove from oven and sprinkle with fresh lemon juice. You could also top with parmesan cheese here?! I found it so delicious it was a little hard to stop. :) 

I ate mine with some tomatoes and the last basil, and fish that turned out really weird.