“Curiosity is what separates us from the cabbages.” David McCullough
David (see above) needs to get out more.
If you remember from my last post, I had almost an entire head of cabbage left to deal with. Then I got this brilliant, original idea. I decided to slice the remains of the cabbage into thick slices, slather them with butter, and roast them.
I love roasted veggies and was celebrating my originality when I happened to look on the Internet to see if anyone else ever thought of roasting cabbage slices. Yes, it’s been done before, by over 24 million people. No, I didn’t check all 24 million entries to see if they were as good as mine.
What I can tell you was that the first few dozen that I looked at coated the cabbage slices with olive oil, not butter. I roasted my sliced at about 395 degrees because I was also doing the quiche for my husband’s lunch at the time and that’s the temp the quiche likes.
cabbage, thick slices
Place the cabbage slices onto a baking pan that’s protected with foil. Coat the cabbage slices with melted butter, the more the better. Salt if desired.
Roast in a 395 degree oven for about 40 minutes, flipping the slices over about half way through the process.
These cabbage slices are as beautiful as roses and much tastier!
I’m out of cabbage and almost out of Beano. I discovered that a drop of Rose essential oil into an air vent covers a multitude of scents. Thank you, essential oils!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.