Roasting cabbage brings out its sweetness, as well as a delicious earthiness. This recipe balances hot curry powder with tangy-tart apples and dried currants.

My grandmother, who lived to be 92, always said the key to her good health was that whenever possible, she ate cabbage. Now if that isn't a motto worth needlepointing somewhere, I don't know what is...

But maybe Grandma was on to something. Cabbage is full of vitamins and 1 cup of it only has about 20 calories.

What my grandmother didn't tell me was exactly how she proposed eating so much cabbage. I mean, cabbage doesn't exactly pull in clamoring crowds.

Most people aren't all that excited about it thanks to its rubbery texture when raw, it's potent cruciferous taste and it's somewhat unappealing sulfuric smell when cooked.

So let's avoid all of that. But can I talk you into roasting your cabbage?

Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you've got a dish that is downright tasty. Even my husband loves my roasted cabbage recipe, and he usually is a cabbage holdout.

The secret to making this cabbage delicious is cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.

Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too).

The result is something that I think my grandma would have loved.

Servings: 41 medium head green cabbage1 yellow onion, sliced into thick wedges2 Granny Smith apples, peeled and sliced into 8 wedges each2 tablespoons olive oil1 tablespoon curry powder, hot or mildKosher salt and ground black pepper¼ cup currants¼ cup toasted almonds sliversLemon wedges, to serveHeat the oven to 400 degrees. Line a rimmed baking sheet with foil.Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into four wedges for a total of 16 pieces.In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper.Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.