|"What a superbly featured room and what excellent boiled potatoes. It is many years since I had such an exemplary vegetable. To which of my fair cousins should I compliment the excellence of the cooking?" Mr. Collins, BBC's Pride and Prejudice|
I discovered a while ago that I love most vegetables roasted. Cruciferous vegetables are some of my favorites. Until now, I've always coated them in oil and salt. Today, I just put a head of cabbage, sliced into eight wedges, into a 400*F oven and let it bathe in the heat for 45 minutes, with one flip for even cooking.
In the midst of the cooking, I asked my roommate if she smelled baking bread. When I took the cabbage out to flip it, I realized that my cabbage was creating that gorgeous, buttery fresh bread scent. Even before I got a taste, my mouth was watering. If it smelled that good, how could it taste anything but wonderful?
To make it a meal, I sauteed some tofu, marinated in Braggs Liquid Aminos, and threw some pomegranate on top.
Let me tell you, I was not disappointed. The cabbage was a delight. Some of the outer leaves had crisped perfectly, adding a beautiful texture. The innermost leaves were the best, sweet and savory at the same time, while retaining a bit of the crisp texture cabbage is known for.
|This is what it looked like. Love the deep colors!|
The only reason I was able to eat the last bite without sadness was that I knew the other half of the cabbage was waiting for tomorrow's dinner and a whole other head is waiting in the crisper drawer of my fridge.
Even if you don't like cabbage, give this a chance. It's a game changer!