There was a time when cabbage was the king of vegetables…
I’ve always thought I was born in the wrong time-period.
No complaints here about the indoor plumbing, but I find myself drawn to objects of another time- whether it be an old-fashioned rug beater, blue mason jars, the 50s radio we keep in the bathroom, or… vegetables. Who is with me?!
I dream about a time when filling your root cellar with rows and rows of cabbages was standard practice. Cabbage was used for much more than just sauerkraut- it wrapped wounds and treated infections, prevented scurvy, and sustained the life of so many during the winter months.
Nowadays it seems like cabbage is just a vegetable that people eat on occasion, usually in March, usually boiled and lackluster.
One of the most under-rated vegetables, cabbage is fairly east to grow, and cheap to buy. It’s also got an impressive amount of vitamins, minerals, and other health-promoting properties. And it will last for a month in your fridge. A month!! What other green vegetable can say that?
Friends, you have to ask yourself jut one question: do you have enough cabbage in your life?
Maybe what happened is that cabbage’s younger, prettier sister has stolen the family-fame. And I am totally guilty; I’ve posted my fair share of kale recipes, like Beef & Kale Stroganoff, Kale & Mushroom Rice Salad, and Bacon, Sausage and Ham Omelette Rollup with Kale.
It’s time for the cabbage to regain its glory- which starts with this Roasted Ranch Cabbage. If you don’t love cabbage, it’s probably because you’ve never had it roasted. Cooked in this way it takes on a sweet and nutty flavor. If you only eat it boiled, and only in March, you can start your cabbage renaissance with this recipe!
Roasted Ranch Cabbage
2 Tbs mayonnaise
1/2 tsp organic garlic powder <–buy in bulk and save!
1/2 tsp granulated organic onion <–buy in bulk and save!
1/2 tsp dried organic parsley
1/4 tsp dried organic dill
1/2 tsp sea salt <–buy in bulk and save!
1 to 1.5 pound head of purple cabbage
Preheat the oven to 400 F. In a small bowl combine the mayo, garlic powder, onion powder, parsley, dill, and sea salt; set aside.
Leaving the head of cabbage intact, remove any wilted outer leaves. Cut the cabbage in half from top to bottom, cutting right through the stem. Place each half cut-side down and cut each half into three or four wedges, keeping a little bit of stem with each piece.
Place the cabbage wedges cut side up on a baking sheet and use a butter knife to spread the mayo mixture evenly on both of the the cut-sides of all the cabbage wedges.
Bake for 15-25 minutes, or until cabbage is just turning golden brown on top.
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