Author Notes: So you’re sick of serving your typical green salad with dinner, and want to add some new sides to your repertoire. I have one word: cabbage. This outstanding cruciferous veg, ranging from bright green to deep purple, offers a lot more than the boiled and mushy recipes of your past. For this recipe, any type of cabbage will do, and you probably have all of the other ingredients on hand. It’s a simple way to see just how versatile this vegetable is. —Jill Haapaniemi
cup olive oil
cloves garlic, minced
teaspoon soy sauce
tablespoon pure maple syrup
green cabbage, cored and cut into wedges
- Preheat oven to 375°F.
- In a small bowl, whisk oil, garlic, soy sauce, and maple syrup.
- Arrange cabbage on a baking sheet. Using a pastry brush, coat both sides of the cabbage with dressing.
- Roast until edges are crisp, about 1 hour, flipping halfway through. If cabbage starts to fall apart when you are flipping it, simply form it back into a wedge.
- Serve immediately or at room temperature.
Photo by Jill Haapaniemi