roasted cabbage.

Cabbage is one of those veggies you either love or hate, I think. I look forward to it every year to make some sauerkraut, or to cook with apples in the fall, but don't see it as really a creative summer dish. I've been exploring different ways to cook it and have found something we like and which REALLY brings out the best in cabbage. Roasting it. This is really easy to make and has spectacular flavor - both crispy and creamy with a nice nutty flavor.


::roasted cabbage::

1 head of cabbage, cut into 8 wedges, core removed

Pre-heat your oven to 400ºF. Place the wedges into a roasting pan. Smash a few cloves of garlic and place over the wedges. Drizzle with olive oil. Add a nice pinch of sea salt and freshly ground pepper. Sprinkle over a good pinch (1/2 tsp) of dill seeds...either crushed a little with a mortar and pestle or chop a little with a knife (don't pound into a powder though, just crack it a bit). Place the roasting pan in the oven. Let roast for 15 minutes. Using a flat spatula turn each wedge over gently and let roast another 15 minutes. Remove from oven and eat warm!

good stuff:: Cabbage is full of nutrients. Vitamin K, C, fiber, manganese, B6, potassium, folate. It also contains other B vitamins (thiamin, riboflavin), calcium, magnesium, Vitamin A and protein. What is interesting is that cabbage contains omega-3's! "There is actually far more ALA in 100 calories of cabbage than there is in 100 calories of salmon! "