As a child I never liked cabbage. I mean I didn't even start eating cole slaw until I was in my 30s, and even then the cole slaw HAD to be accompanied with a nicely golden, freshly fried pieced of fish! But once I fell in love with roasted brussels sprouts with parmesan shavings and balsamic reduction, I figured they're much larger counterpart couldn't be all that bad....right? RIGHT! Simple says it best, and this simple recipe will make you love cabbage too!
Preheat oven to broil at 500 degrees
1 head of cabbage, cored and sliced .5-1 inch thick
1/4 cup canola oil
1 tbsp AbstractSpice
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