All my life I have eaten (and enjoyed) steamed cabbage. A few weeks ago one of my neighbors gave me some roasted cabbage and it was delicious, so I looked up roast cabbage recipes and tried it myself. It didn't work. After the shortest recommended time in the oven at the recommended temperature, the outside was beginning to blacken but the inner parts were not tender. So I asked her for advice, and she said to cook it a little longer.
How did I get from here
After picking off the crispy burnt parts, what was left was tender and delicious, but I think I will go back to steamed cabbage.