I was really surprised at how well this turned out! It didn't look too promising coming out of the oven and I worried it would just taste burned and too acrid. But the outer-most leaves become toasty and crisp, while the inner leaves are tender and perfectly cooked. The roasting means the cabbage is not in danger of becoming waterlogged and lends it a beautifully caramelised bitter-sweetness. Even hubby loved it! Trying it with green cabbage next time! Recommended.
