I found a sugarcone cabbage at the grocery store and wanted to keep the preparation simple: cut it in half lengthwise, add olive oil and seasoning, and roast it. I used Graza olive oil and lined the pan with parchment.
This method uses a 400°F convection oven. Keep the core attached so the halves hold together, and turn them cut side up after 25 minutes. Start checking for tenderness at 35 minutes; the thick base matters more than the color of the outer leaves.
Ingredients
- 1 small sugarcone cabbage
- 2 tablespoons Graza olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
Let’s make it
Method
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Heat the oven. Set it to 400°F convection (205°C). Line a rimmed baking sheet with parchment rated for at least 400°F. Trim the paper so it stays inside the pan.
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Prepare the cabbage. Remove any damaged outer leaves from 1 small sugarcone cabbage. Rinse and pat dry. Cut lengthwise from the pointed top through the stem, leaving part of the core attached to each half.
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Oil and season. Rub 2 tablespoons Graza olive oil total over both halves, including the cut faces and outer leaves. Season both halves with ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon garlic powder total.
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Roast cut side down. Place the halves cut side down on the parchment, with space between them. Roast for 25 minutes.
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Turn and finish. Turn both halves cut side up. Roast for 10–20 minutes more, checking after the first 10 minutes. The cabbage is ready when a knife slides easily into the thick base near the core. If it is still firm, keep roasting and check every 5 minutes. If the leaves get too dark before the base softens, cover loosely with foil.
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Serve. Serve a half per person, or cut each half into smaller wedges. Trim away any tough core on the plate.
Timing
Allow about 35–45 minutes in the oven, plus 5 minutes for preparation. A larger cabbage can take longer. The flip happens at 25 minutes total; there is no need to turn it before then.