Succulent Roasted Cabbage

Ya'll know I have a really tough time

attaching the title of 'favorite' to anything.

So tough, that I rarely do it. 

So when I tell you this is my favorite side dish

and one of my favorite things to eat - period - right now,

you know it's got to be good.

You really must try some!

Just turn on your oven to 375 - 400ish.

Cut a head (or two) of cabbage in half and remove the core.

Slice

cross-cut

generously drizzle with olive oil,

liberally sprinkle with garlic powder and black pepper,

and stir it all up good with your hands.

Stick it in the oven for a half hour or so

Give it a stir and stick it back in the oven for another 15 - 20 minutes.

Longer is fine, too.

Add butter and salt and dig in.

I realize it doesn't look all that appetizing,

but trust me - it's a feature;

everybody will think, "Yuck" and take small portions

and then you can have the rest.

That'll only work one time, though....

Surely this stuff will be served in heaven.

At least - I hope it will be!

(If you want it to look pretty - slice your cabbage, but don't crosscut it.

Using a basting brush, cover both sides of each slice with oil & seasoning

and turn over half way through cooking. 

It looks especially fancy with the cabbage cut into wedges,

but it all eats the same)