Here's another bit of inspiration, thanks to The Food Network magazine. I've labeled it an autumn dish, but it's really got to be early autumn when cherry tomatoes are reaching the end of their season and autumn cabbage is beginning its season. Hope you like it!
1 T. olive oil
1 t. curry powder
1/4 t. salt
2 cloves garlic, peeled and sliced
1/2 head green cabbage, cored and cut into 1-inch pieces
1 cup cherry tomatoes, halved
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, pour in the olive oil, curry powder, and salt. Add the garlic, cabbage, and cherry tomatoes, and toss so that everything is coated with the oil and seasonings. Spread to a single layer, and roast until the cabbage is tender, about 25 - 30 minutes.
This serves 2 - 3 as a side dish and doubles easily. I served it with a spicy red bean dish and broiled cheddar toasts: