I know. Yesterday I told you cookies were coming and today you happily click over here expecting life changing (ok, that’s a little presumptuous), healthy, carrot cake/coconut cake/lemon bar cookies and instead you see cabbage. If this blog were a business, I’d probably have just lost a few customers. Good thing it isn’t. I hope you’ll hear this one out. Or at least, still come back tomorrow for cookies.
I’ve seen a few people roast cabbage recently and was definitely intrigued. I don’t often buy it because it seems to be the never ending vegetable. You cut some up for a recipe that calls for a cup or maybe 2 cups at most and there’s still 3/4s of the thing left. There’s really only so much cabbage one can (happily) eat. Roasting usually shrinks things so I figured this would at least make it feasible to finish the vegetable in one attempt.
Thinking this would turn out anything but delicious was dumb.
#1 roasting makes everything taste better. That’s the truth.
#2 think of these like kale chips, except it’s not kale so anyone adverse to the whole “green” thing has no excuse.
#3 lime + peanuts + dijon mustard. Um, yum.
I snuck a few bites of this to try it out, refrained from eating the whole bowl right then and there thinking I’d save it for dinner in a few hours and then we ended up eating out at a Thai restaurant after a failed attempt to buy a quad an hour away from Craigslist. The whole part about it missing an engine that they neglected to mention in the ad or on the phone kind of ruined the deal.
So now that I finally found a way to eat and enjoy a full head of cabbage, I’m going to end up with soggy leftovers. Go figure.
- 1 medium head of red cabbage, sliced
- 1½ tablespoons sesame oil
- 1 tablespoon dijon mustard
- juice of 1 lime
- ¼ cup peanuts, chopped
- salt & pepper
- Preheat oven to 400 degrees.
- Grease a baking sheet.
- In a small bowl whisk together sesame oil, mustard, lime juice, salt & pepper.
- Place sliced cabbage in a large bowl, pour dressing over it and toss well.
- Spread cabbage onto baking sheet and roast for about 60 minutes until crispy, tossing occasionally.
- Top with chopped peanuts and additional salt & pepper to taste.