I had two small-medium size red cabbages in the fridge. Most of the time, I eat cabbage raw, steamed, sauteed, or add to recipes as an ingredient. Yesterday, I roasted them for the first time. I was amazed how DELISH it turned out: Ingredients: Red cabbage (reds are richer in antioxidants/anti-inflammatory properties) Avocado oil (melted coconut......