The humble cabbage. This inflation-proof vegetable doesn’t get much love, does it? Growing up, I remember having a really strong opposition to cole slaw – the only thing my middle-school self thought cabbage was used for – and because of that, I wrote off the entire vegetable for years (and years).

Pretty unfair of me, and now I realize that my prejudice against cole slaw caused me to miss out on years of cabbage magic. Though for curiosity’s sake, I polled my friends, and it turns out I’m not the only one who avoided it. Based on the intel I gathered, I think we can blame our distaste on the way it’s been prepared and served to us in the past. I’m sure if I mention boiled cabbage, you can smell it through this page. Boiling cabbage is risky because it easily overboils, creating a mushy texture, bitter taste and unpleasant rotten egg smell. Today, we’re going to leave that method of preparation far behind us.

The experts at Mississippi State Extension Services say that cabbage is entering one of its two peak seasons (April-June, October-December). That means it’s the best time to try and rebuild your love for cabbage since it will be at its absolute best, taste-wise. Plus, I mentioned earlier that cabbage is considered inflation-proof. Cabbage, unlike its shelf mates broccoli, cauliflower and asparagus, costs about $2 to $3 a head and lasts for weeks in the fridge. If you want to get into a little bit of the health benefits, here are a few quick facts: This superfood is low-calorie, nutrient-dense and packed with vitamins C and K, fiber and antioxidants that promote heart health, improve digestion, reduce chronic inflammation and may lower cancer risk. It supports immune function, aids weight management and contains compounds that boost liver detoxification. How’s that for a reason to give cabbage another shot?

I wanted to give you a recipe that make this vegetable shine, so I settled on adapting one of my favorites from New York Times Cooking: Deeply Roasted Cabbage with Peanut Crunch by Nisha Vora. The original recipe calls for a lot of unique items from the Asian food store, but the only one we have in the Golden Triangle is in Starkville. While I do love shopping there and recommend everyone pop in sometime, I wanted to adapt it so that all the ingredients could be found in one trip to Kroger or Walmart.

Cut into thick wedges and roasted until the edges char and caramelize, then topped with a delicious homemade peanut sauce and a sesame-chili-peanut crunch, this method can make cabbage dinner party-worthy. The method really matters here: starting at a lower temperature, followed by a short burst of high heat, allows even the core of the cabbage to turn melt-in-your-mouth tender while delivering deeply browned, crisp outer leaves and savory charred bits. Finishing with your own homemade peanut sauce and a squeeze of lime brightens up the cabbage with a sweet-sour acidity, and the peanut crunch with sesame and chili rounds out every bite with its blend of sweet, salty and spicy. Overall, this approach gives the veggie the attention and time it deserves.

There are so many reasons to give this criminally underrated vegetable a shot, and if you’ve been avoiding it, I hope this recipe provides you with the inspiration to try it again.

DEEPLY ROASTED CABBAGE WITH PEANUT SAUCE AND CRUNCH

Adapted from Nisha Vora’s Deeply Roasted Cabbage with Peanut Crunch

Ingredients:
For the cabbage:
1 medium green cabbage (2 to 2 1/2 pounds, see Tip)
4 tablespoons extra-virgin olive oil, divided
Kosher salt (such as Diamond Crystal) and black pepper

For the peanut crunch:
1/2 cup roasted, salted peanuts (or cashews), finely chopped
2 tablespoons white sesame seeds
1/2 teaspoon red pepper flakes

For the peanut sauce:
1/3 cup natural peanut butter; if your peanut butter is thick, microwave it for about 15 seconds first
1/4 teaspoon ground ginger
1/4 teaspoon freshly minced ginger
1 tablespoon maple syrup, or honey
2 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons hot water
1 lime

Instructions:
■ For the cabbage: Arrange a rack in the top third of the oven and another on the bottom third. Heat oven to 350 degrees.
■ Prep the cabbage: Remove any loose outer leaves, then cut the cabbage, leaving the core intact, into eight equal wedges.
■ Drizzle 2 tablespoons of olive oil across the surface of a rimmed sheet pan, then sprinkle with 1/2 teaspoon kosher salt and a generous amount of pepper. Add the cabbage wedges and rub the bottom sides around in the oil to coat. Spread them out as much as possible with a cut side facing down. Using a pastry brush (or your hands), rub the remaining 2 tablespoons of olive oil onto the tops and sides until well coated. Season with salt and pepper to taste.
■ Roast on the lower oven rack for 50 to 55 minutes, until the bottoms are nicely browned and the tops are moderately browned.
■ Remove from the oven and increase the temperature to 425 degrees. Once at temperature, roast on the upper rack for 10 to 15 minutes, until deeply browned all over with some charring on the bottom. A paring knife inserted into the thickest part should yield minimal or no resistance.
■ While the cabbage roasts, make the crunch topping: Heat a medium frying pan over medium heat until hot, then add the peanuts and sesame seeds. Stir or shake the pan from time to time until the sesame seeds are golden brown and peanuts are a bit darker in color, 3 to 5 minutes. Transfer to a medium bowl and add red pepper flakes.
■ After making the crunch topping, prepare your homemade peanut sauce: Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth. Add lime juice a little at a time to the sauce, whisking it in, bringing it to your desired consistency for drizzling. Taste and adjust sweetness or saltiness according to your preference.
■ Assemble: Cool the cabbage for a few minutes, then transfer to a serving platter. Drizzle with the peanut sauce and lime juice. Scatter the peanut crunch on top and serve.

Tip: If your cabbage weighs less than 2 pounds, slice each half into three wedges and use slightly less oil. If larger than 2 1/2 pounds, save the excess for another recipe to avoid overcrowding the pan.