Crispy Roasted Cabbage
extra virgin olive oil
Savoy cabbage cut into 8-10 wedges (Wedge should not be thicker than 1.5”)
(or to taste) of red pepper flakes (if you have a spice mill, grind the pepper flakes to a powder. This helps with even distribution).
salt and ground pepper to taste
lemons, cut into wedges
Preheat oven to 425 degrees F (oven gets reduced, see below).
Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge.
Arrange wedges on a baking sheet (*tip if you have parchment paper it makes cleanup easier).
Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.
Cover cabbage with parchment paper and reduce oven to 350 degrees F. Cook covered for about 45 minutes or until knife tender.
Squeeze lemon over each wedge and serve.
This dish is great reheated.