You may be quick to categorize cabbage as wan or boring — especially if you’ve mostly had it boiled. But cooked in a fiercely hot oven, cabbage ascends to the ranks of potato chips: crisp, golden, savory, toasty.

It doesn’t require much — only that steady, long-lasting cabbage (the one that’s been kicking around the back of the fridge for a couple of weeks), a bit of oil and salt, and a blazing-hot oven. In just 20 minutes, the fat, seasoned wedges slip into darkly caramelized, crisp-edged tenderness. If you’ve ever helped yourself to the crunchy not-quite-burnt leaves of roasted Brussels sprouts, you’ll be pleased to find the same dynamic at work here. (Brussels sprouts are really just tiny cabbages, after all.)

Transforming crispy cabbage into a sophisticated side

The cabbage is good as-is, the ribbons hot and crisp, ready to be nibbled with your fingers directly from the baking sheet. But it can also come together quickly into a sophisticated side. Serve with a little bowl of lemon wedges for squeezing, or a judicious sprinkle of sherry vinegar, then top with crunchy coarse breadcrumbs you’ve toasted in a pan with a little olive oil until golden.

Or, while the cabbage cools to room temperature, swoosh a thick layer of Greek yogurt across your serving plate or platter. Arrange the cabbage on top, then scatter with chopped toasted nuts or seeds and a big handful of roughly chopped herbs — I like parsley, cilantro or mint here — and a final drizzle of olive oil.

Oven-Caramelized Cabbage Wedges

Serves 2 to 4 as a side

1/2 medium head green or Savoy cabbage (about 1 1/2 pounds)

2 tablespoons olive oil

1 teaspoon kosher salt, plus more as needed

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