I know i’ve been over this before, but it’s effin' winter and I’m out of green, pretty things to eat and take pictures of (as you are too, unless you live in california, in which case shutup and eat your perfect produce year round) and it’s time for cabbage. Uhhhh, don’t groan to me. Yes, it smells like farts sometimes and yes it MAKES you fart sometimes (you should see a health coach about that?) but that’s cause you’re boiling it and other atrocities.
I’m telling you if you do one thing in 2014, it is this: roast a cabbage. And, er, maybe some other stuff.
Roasted Cabbage w/Toasted Caraway &Fingerlings
1 small head green cabbage, cored &chopped into manageable wedges (the same size as your potatoes, duh)
5-6 fingerling potatoes, scrubbed pretty
2 tbs olive oil
salt + fresh pepper to taste
2 tsp caraway seeds (optional, i know this is a hot topic)
1. Preheat your oven to 425.
2. Combine cabbage and potatoes and oil and use a heaaaavy hand on that salt sprinkle. Crack some pepps. Spread out on a baking sheet and roast for about 15-20 minutes until everything is tender and toasty looking.
3. Toast the caraway seeds in a dry pan on medium heat until fragrant and give them a little nudge or two in a mortar and pestle. Or don’t. Use them raw and toss them with the hot veggies or don’t use them at all.
I served this with some uncured local keilbasa sautéed with apples and spread a delicious dill-y mustard (like this one) over everything. It was tasty and you know, polish/german/austrian/slov-ish. Or something. (i’m not)
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