eat this, not that

I'll tell you what. You know I just ate something good if I'm on here posting about it.

These days one of my main priorities is to eat well, which means more vegetables for one thing. The last couple of nights I've been using my little in-pot steamer to steam broccoli and cabbage that taste like big old forkfuls of responsibility. Not bad, those steamed veggies. Just not what you'd want to eat, more what you should eat. Tonight I decided roasting was in order, and I realized I'd never had roasted cabbage that I could recall. Roasting a cabbage seems so obvious, but odd at the same time. I asked my mother if it was okay to even attempt such a thing (read: I Googled "roasted cabbage"; I have come to think of Google as the mother I never had, one who gives wise advice on unlimited topics) and came up with a few simple steps. Where I would've gone wrong is in the cutting of the cabbage, which is best done in wedges, like this recipe. I don't eat pork, so I icksnayed the bacon. For seasoning I did sea salt, fresh ground black pepper, garlic powder, and paprika. I drizzled and rubbed on olive oil and let the cabbage cook for 25-30 minutes at 450 degrees.

The result is hands down the absolute best cabbage I've ever eaten. Really, one of the absolute best anythings I've ever eaten. Roasting cabbage elevates it from cabbage to something as close to God as food comes.

Eat this, not that. That being anything else.

(Photos courtesy of Apartment Therapy's the kitchn.)