When I suggest you try roasting cabbage, please just do it. Don’t do what I did and wait a few years after reading about this method because it really is a revolutionary way to eat cabbage. Roasting it creates texture and sweetness; producing a cross between a kale chip and a roasted brussel sprout.
All you need to do is chop it, wash it, toss with olive oil and seasoning and roast. You will have a dish with varying texture and flavour. Try pairing it with sautéed duck breast or a sweet grilled pork tenderloin. Or, you can go the complete other way and omit the cheese to make this vegan.
Roasted Savoy Cabbage with Parmesan(serves 2)
Preheat oven to 475F.
Remove the core from the cabbage and cut into 3/4" cubes. Place on a cooking sheet and toss with the olive oil, salt and pepper. Transfer to a hot oven for 8 minutes, shake the pan to shift it all around and return to oven for another 5 minutes. Sprinkle with cheese and toss together. Return to oven for 2 more minutes.