If you'd like to eat a roasted cabbage in the same fork-and-knife manner you'd use to eat a steak or a steakhouse wedge salad, avoid putting the loosely leafed napa cabbage in the oven at all costs.

Savoy cabbage can also be roasted, but it won’t take as long to cook in the oven. Napa cabbage has much thinner leaves; if you do roast it, keep a close eye on it so it doesn’t burn.