Instead of steaming it, this year I decided to roast the cabbage. I thought it was a nice variation that took advantage of my already hot oven. I roasted the cabbage while the shepherd’s pie was in the oven anyway. I have to admit, that steamed or boiled cabbage beats steamed or boiled brussels but roasted brussels definitely come out better than roasted cabbage. It’s definitely worth trying, but the cabbage loses its soft green color in the oven.

1 small head of cabbage; chopped into bite side piece
salt
pepper
2 tablespoons butter

Preheat to 400, unless you’re cooking it with the shepherd’s pie, in which 375 is fine.

Toss the cabbage in a dash of salt and pepper and roast 30 minutes tossing it every 10. You may wish to serve it with butter, as I did.