Start with an organic head of Red Cabbage.   Pull off the outer leaves.  Slice into 1/2 inch sections.   Lather it generously with olive oil, sprinkle with salt.   Pull it apart and roast in a 9*13 pan (or other oven-ready, non-teflon) pan at 425˙ for a total of 45-60 minutes.  Turn it every 15-20 minutes, so it ends up with crispy edges, but not charcoal-like.  

Easy and delicious.