Society for Neuroscience conference in Chicago, and I can barely keep my eyes open. I think that just watching 30,000 people wandering around is enough to make me tired. I remember having more stamina in previous years, and I'm hoping that a brief "lunch" break will rejuvenate me. (Lunch is a joke, as all they seem to have in the building is sandwiches, pizza, and churros. Well, except for the $1.39 apples.) So, to let my mind wander in a different direction, I'm going to share one of my favorite ways to prepare cabbage.
I love roasted cabbage, and it couldn't be easier to make. I never knew that cabbage could be so sweet, but this convinced me. I also love the way that it crisps up and becomes almost chip-like (similar to kale chips). My occasional (or constant) craving for chips is almost satisfied by roasted cabbage, yet there's absolutely no guilt afterward.
1 head of cabbage
salt and pepper to taste
Cut the cabbage into 8 wedges (or more or less, depending on the size of your head), and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 450 for 20 min, then stir cabbage and roast for an additional 10-20 min, until the edges are brown and crispy. Serves 3-4.