When roasting cabbage, you want the same sweet caramelization and browning that you get with roasted broccoli. But because cabbage, like cauliflower, is much denser than broccoli, it helps treat it a little differently, cutting it into slices of fat for maximum texture contrast.
- Salt and pepper
- drizzle of olive oil
- 1/4 cup butter melted and browned
- 4 slices uncooked beef cut into pieces
- One head green cabbage cleaned cut into wedges, core removed from wedges
- Preheat the oven to 450 degrees.
- Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
- Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the beef pieces on the wedges.
- Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
- Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.