I've been getting a lot of cabbage lately from Boston Organics. The first week I made cole slaw with the red onions and carrots that were included in my bi-weekly stash. The second week I sauteed the cabbage with the yellow onions. This week, when I received yet ANOTHER cabbage, I was at a loss. I already ate enough cole slaw to last me until the 4th of July barbecues....and my mom makes sauteed cabbage at Easter....
Lo and behold in my regular blog trolling I found a recipe/suggestion at Find Your Balance that I can't believe I didn't think of first!! ROASTING IT!!
I love roasted veggies, especially roasted brussels (which are really just itty bitty cabbages) - and these cabbage leaves didn't dissapoint. Roasty, crispy, and just a little salty. Cabbage is a great nutritional value and its cheap cheap cheap!
Thanks so much Michelle!!! I'll be roasting my cabbage from now on!
I've roasted many vegetable but never cabbage. Don't know why as we love it! Thanks, I will do this!!!
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