Roasted Cabbage?

Our first weekly challenge was to try a new vegetable. I experimented with cabbage (Which appeared on NY Times list of "11 Best Foods You Aren't Eating"). The article says cabbage is "loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes." However, this is not why I picked cabbage. I picked it after seeing this picture of roasted cabbage on Edible Vignettes. It looked so intriguing, I had to try it. I loved it, my mom loved it and Nate said, "tastes like cabbage." I think he would put it in the category of "GIRL FOOD." The GIRL FOOD category includes things like cucumber sandwiches, chocolate covered strawberries and any main dish or salad that includes fruit-fresh or dried. When he puts something in the GIRL FOOD category, I tell him he just doesn't have a refined palette. I'm such a snob.

However, this posting is not really about Nate's preferences or my food snobbery- it's simply about cabbage. And I want to give a fair accounting of the reviews. It's soft lemony goodness was really refreshing and comforting to me. Plus it was SO simple and healthy. I didn't put enough lemon juice on it the first time, so be liberal with it when you put it on. Here's how you make it:

Roasted Cabbage

1 cabbage

olive oil

salt and pepper

lemon juice

Preheat your oven to 450 degrees and line a baking sheet with foil. Cut 1 green cabbage in quarters, leaving the core intact. Place on baking sheet and brush all sides with olive oil and sprinkle with salt and pepper. Bake for 15 minutes, turn, and bake 10 minutes more. Squeeze fresh lemon juice over the cabbage and then add to plate. Devour immediately.