Thank you to Savor the Flavour for opening my eyes and truly inspiring me in my quest to feed my family. I really enjoyed this one because I am a southern gal and we either sauté or boil our cabbage with smoked meat. This recipe utilized staples that I keep ready like lemon and garlic. I love lemon, lime, garlic, and cilantro when cooking most everything. This also gave be a new perspective on cabbage. In my culture we tend to favor the outer leaves. When grocery shopping I was actually taught to pick up the outer green leaves that had fallen off. While preparing I would actually threw away what was closest to the core. I learned through this that the inner leaves are very tender and more delicious. I know it is hard for some of us to get our children to eat vegetables but I say if you can get them to eat just one then keep cooking that one again and again. I may not be able to get my children to eat broccoli but they love collard greens, fresh green beans, and cabbage. So this was just a new way to make this dish pop and stand out. It is a little difficult for the little ones to eat. You can chop it up or just let them pick it up with their hands. The cook time is really long but I found it so worth it. Straightforward and Simple just how I like it. Enjoy.
|Prep Time: 7 mins|
Cook Time: 40 mins
– Head of Cabbage
– Extra Virgin Olive Oil
– Salt & Pepper
1. Preheat the oven to 400 degrees.
2. Cut your cabbage in half then each half into 4 pieces, keep the core for structure.
(You will lose some outer leaves so don’t worry, keep them.)
3. Lay on a foil lined pan, drizzle with olive oil, sprinkle with salt & pepper, and pop in the oven. (A little goes a long way with the oil and you will also will be using butter)
4. Flip the cabbage half-way through for an even cook.
4. Melt half a stick of butter once it starts to bubble add garlic.
(You are essentially frying the garlic so let it brown but not burn)
5. Squeeze half a lemon into the butter after you have removed it from the burner.
(I used an entire lemon this all up to you)
6. I based my cabbage with this mixture while it was cooking and drizzled on top once it came out.