Thus the agonizing question: What to do with all the frilly green and ruby red heads that are growing to beach-ball size in my herb garden?
Thanks to a kind woman who attended last week’s garden tour, I now have the answer.
I took her advice, and bravely pulled, cut, and roasted a head of ‘Savoy’ cabbage.
Would you like to know what happened next?
The clouds parted.
The heavens opened.
The angels sang.
As it roasted, the vegetable (which I sliced into rounds) turned almost candy-sweet. It had a sweet scent, too. Mercifully, roasted cabbage does not emit the odor of boiled cabbage.
My version of Roasted Cabbage Rounds:
Note: If your cabbage is enormous like mine, remove the tough core when you reach the center of the head.
Roast on the lower-middle rack of a preheated 400°F oven. The rounds are done when a sweet scent fills your kitchen, the center leaves turn bronze, and the outer leaves begin to singe — 40-45 minutes.
Yes, my outer leaves became very singed. But they were very delicious, too.
And here’s another idea for the roasted rounds: Use them in place of bread!
For a gluten-free (and virtually carb-free) entree, you might like to do what I did last night:
If you don’t like cabbage, I beg you to try the above roasting routine. You might find, as I did, that this humble, headed veggie is your new best friend.
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