Can I talk you into roasting your cabbage?

Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you’ve got a dish that is downright tasty. Even my husband loves my roasted-cabbage recipe, and he usually is a cabbage holdout.

The secret to making this cabbage delicious cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.

Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too). The result is something that I think my grandma would have loved.