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!