roasted green cabbage

January 2, 2012

It’s only the second day of the new year, and I have already done one of the smartest things I think I will ever do in 2012. It was wild. It was crazy. I still can’t believe I did it. Let me tell you – I don’t know what I’ve been doing for the last 24.5 years of my life, but I can tell you one thing.

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I have been roasting everything and anything other than what I really should have been roasting all along.


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In an effort to get rid of all produce that is in my fridge before Wednesday when I leave for Orlando, I needed to eat this green cabbage pronto. Despite the fact the Husband will still be here, the only thing that will be entering that boy’s mouth while I’m gone is probably pizza — which means I should get on top of preparing some foods for him to eat while I’m gone.

Roasting vegetables is my absolute favorite way to eat them. I’m a huge fan of dumping a large quantity of vegetables on a tray, drizzling them in some olive oil, and baking them until they’re crusty on the outside and deliciously tender on the inside. So why I waited this long to roast cabbage is beyond me.

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You know what cabbage is kind of like? Brussels sprouts — also known as my most favorite vegetable in the world besides potatoes. I’ve always thought that brussels sprouts taste like tiny little cabbages and that cabbage tastes like huge brussels sprouts. So I decided to cut this cabbage into half, then into fourths, then into eighths, coat the pieces in olive oil, and drool at my oven door for 30 minutes while they cooked to perfections.

When cabbage is roasted, it takes on an almost sweet flavor and sort of melts in your mouth while still having some crunch to it. I. am. in. love.

I enjoyed these as a side dish to my dinner last night, but in reality I almost ate the entire cabbage. Nothing says Happy New Year quite like a bloated stomach from eating a pound of cabbage, right?


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