1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450 until the cabbage is browned around the edges, about 20-25 minutes.

Makes 6 servings
Can be frozen

Per Serving: 98 Calories; 8g Fat; 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

This is from Cook's Country magazine with a few tweaks. They only said to butter and season one side of the cabbage and I wanted mine to be seasoned on both sides. I had to add another 2 tablespoons of butter so I'd have enough to brush on the other side. I also thought I'd be able to flip it over halfway through the baking time, but it fell apart when I tried to do so. That didn't hurt it, it just made it look a bit messy. I won't attempt to turn them next time. I like the way the roasted cabbage tastes. However, it doesn't get crispy as the name suggests except for the parts that get really black. So, don't expect it to come out crispy but you do want to get it nicely browned, just not black. The recipe in the magazine was for a complete meal which included some Mustard Pork Chops. Click here to see a picture of the whole dinner.

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