Crispy Roasted Cabbage
I’ve decided that in this cookbook, “crispy” is defined as “greasy and slightly burnt.” That’s how this and the onions in last week’s recipe turned out, anyway. Despite that, I enjoyed this dish. I do love cabbage, though.
Honestly, you really don’t need the recipe for this. This is a very basic roasted cabbage recipe. Just chop it up, throw some salt and oil on it, and leave it in a hot oven for a while. My one main criticism of this recipe is that Clark says to cut the cabbage in 1-inch slices, which is a rather vague direction and in the end didn’t really matter because there was no way the “slices” were going to stay together.
