Roasting Time
The CSA box started up again in March. We've been happy getting a bunch of produce that we love and some that the kids don't. It doesn't matter that some of it is deemed inedible by the kids, as Tim and I will eat most vegetables. The greens have been plentiful and we use them in salads or stir-fries. We can hide different sorts of greens in salads, a favorite of our children. But I have not told them I am sneaking different greens into the mix.
We've also been getting a lot of cabbage. Up until yesterday, I'd chop it and throw it in the stir-fry. But I thought I'd like to try something else. And since we roast a ton of other vegetables, I figured I'd try roasted cabbage.
The cabbage was awesome, and tasted great as a cold snack a couple of minutes ago. I simply cut the head of cabbage into wedges (take out the stem, of course), brushed a bit of olive oil on the sides, sprinkled some salt and pepper on the wedges, and stuck them in the oven. Voila!
We've also been getting a lot of cabbage. Up until yesterday, I'd chop it and throw it in the stir-fry. But I thought I'd like to try something else. And since we roast a ton of other vegetables, I figured I'd try roasted cabbage.
The cabbage was awesome, and tasted great as a cold snack a couple of minutes ago. I simply cut the head of cabbage into wedges (take out the stem, of course), brushed a bit of olive oil on the sides, sprinkled some salt and pepper on the wedges, and stuck them in the oven. Voila!
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