Cabbage is one of those vegetables that can fall flat if it doesn't get the love that it deserves. Sure, you can boil or steam it, but why not pop it in the oven and roast the stuff? An assertive roast will yield a charred exterior and tender insides - no slimy, limp cabbage leaves in sight.
It's scientific logic: By combining sugar and protein with high heat, we trigger the beloved Maillard reaction, a chemical phenomenon that crisps and chars food. It's the reason we know and love crunchy seared Brussels sprouts, blackened fish, and now, roasted cabbage.
Bacon boosts flavor. Cabbage and bacon is an age-old combination, particularly in the American South, where seasoned cabbage leaves are sauteed with bacon.
To roast your cabbage instead, start by cutting it into large wedges. When slicing the cabbage, avoid removing its core, which will hold the leaves together as they roast in the oven.
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