Roasted Cabbage with Walnut Oil & Crispy Rosemary

This is such a simple way to cook cabbage, but it is full a flavor from the walnut oil and crispy rosemary. You can make this with green cabbage as well, but the purple color is a show stopper and contrast beautifully with the bites of rosemary. I like adding this as a side to veggie bowls with fried tofu and other roasted veggies, but I have been known to eat a whole cabbage and call it a meal.

Ingredients:

• 1 medium sized purple cabbage

• 2-3 springs of rosemary

• 2 T walnut oil

• 1 tsp sea salt

Method:

Preheat the oven to 400 degrees F.

Cut the cabbage in half and facing the flat side down, cut into 1/4 inch sized slices.

Add the cabbage to the tray as well as the rosemary leaves. Drizzle walnut oil on top and sprinkle salt. Mix everything on the tray so that it’s evenly coated in the oil and salt.

Spread everything out on a baking tray trying to make sure the cabbage isn’t stacked on top of itself. Stacking will make the cabbage steam instead of get crispy.