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.