Roast Cabbage

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I love cabbage in all forms.  In fact, when I was a kid, my favorite food was creamed cabbage.  Very weird.  The rest of my family doesn’t eat it unless it’s in cole slaw form and then only certain cole slaws and then they only eat it with pork barbecue or ham.  They don’t know what they are missing.

This cabbage recipe is very easy to make and it’s wonderful.  It might fall apart a little when putting it on the baking sheet but just put it back together.  When it roasts, the outside pieces get really dark so just toss them away if you don’t want them.

This recipe is perfect for your St. Patrick’s Day dinner!

Cabbage

Roast Cabbage

1 head of cabbage, cut into 1 inch thick slices
olive oil
2 garlic cloves, smashed
kosher salt
black pepper

Preheat oven to 400 degrees and spray a baking sheet with Pam.

Take the smashed garlic and carefully rub both sides of the cabbage slices.

Using a brush, brush some olive oil over each side and then sprinkle with salt and pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage over and roast for another 10-15 minutes or until tender and edges are brown.

Makes 4 servings.

Cabbage 2

Source:  Everyday Maven

Happy Cooking!

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Fried Cabbage and an Original Recipe Contest Sponsored by Del Monte

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Before I get to my recipe, some contest information for those of you who enjoy coming up with original recipes. This week I was contacted by Del Monte and asked to let my readers know about a Facebook contest they are having for an ORIGINAL recipe using their products. Here’s how to enter the Del Monte Crown the Cook Facebook Contest:

Like Del Monte on Facebook HERE

Click on the Like Button and access the Crown the Cook application

Click “Submit Recipe”

Complete the registration form

Upload your recipe photo and enter your recipe

Click “Submit”

Your recipe must use a Del Monte product ~ the list of all products you can use can be found HERE

If your recipe is selected as one of the top three finalists, not only will you win a year’s supply of Del Monte® products*, but Del Monte will send you and a guest on a four day trip to San Francisco to compete in a cook-off against two other fans!

 The grand prize winner will take home the title of Del Monte Cook-Off Champion, as well as thousands of dollars worth of professional cookware.

Official rules for the contest can be found HERE

If any of my readers are serious about entering, please let me know ~ it sounds like a great opportunity ~ a_recipe_a_day at yahoo dot com.

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On to my recipe ~ Fried Cabbage for St. Patrick’s Day.  Probably not something too many people like but I love it.  In fact, Mr. Meat Eater and the kids wouldn’t touch it with a ten-foot pole.  When I was growing up I loved creamed cabbage that my Mom used to make but I can’t make it as good as she did so I stick to the fried version.  Actually, it’s really sauteed.  I use butter but you can use bacon grease if you have some.   This isn’t really a recipe per se but just how I make it!

My Fried Cabbage

VIEW PRINTABLE RECIPE HERE!

1 cabbage, cut in half
3 tbsps butter
salt and pepper to taste

Slice the cabbage into thin slices and pull the slices apart.

Melt butter in large skillet. When melted, add the cabbage. Sprinkle with salt. Saute the cabbage until it cooks down and becomes lightly brown.

Place on a plate or in a bowl and season with pepper.

I only use a third of the cabbage at a time if I am making it just for me.

Makes 4-6 servings

Happy Cooking!

Easy Cole Slaw

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Cole Slaw is one of my favorite things ~ especially with barbecue. There is just something about it that I love. This recipe is my go-to recipe although I do use others. I serve it with all sorts of meals. Instead of using a bag of preshredded cole slaw mix, you can always use fresh.

Easy Cole Slaw

1 (16 ounce) bag coleslaw mix
2/3 cup mayonnaise
1/4 cup sugar
3 tablespoons milk
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients except cole slaw mix in a large bowl and combine well. Add the cole slaw mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.

Serves 6-8

Happy Cooking!