Friday, March 19, 2010

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.)

11 comments:

Ellen Bloom said...

Yummmm! That sounds delish, Carla. You can roast any vegetable. I've roasted sliced eggplant, peppers, green beans, zucchini and more. I did almost the same marinade as you did...sea salt, pepper, garlic powder, olive oil. I also added a bit of balsamic vinegar. That's good eatin' and healthy too, paired with some brown rice, you've got dinner!

Enjoy!

Orchidophile said...

Your post and Ellen's comment have me craving. I've discovered eggplant curry! Delicious and healthy!

carlita dee said...

Hey, Orchidophile! Good to see you.

Oh yeah, Ellen. I know you can roast any veggie, but most people don't do cabbage. It's delicious!

Nik said...

DUDE! Try roasted brussels sprouts. in olive oil...add some parmesan (sp?) cheese. Make you want to smack somebody's mama.

carlita dee said...

LOL! True, Nik. I usually do brussels sprouts.

j.kaori said...

Looks delicious! I have to try it!

woolanthropy said...

Man, I am so damn hungry right now and I cannot bring myself to cook a bite. This cabbage is just a damned tease.

Quit singing her praises!
or bring some over to my house. I am in need of delivery tonight.

Elbee said...

Verrry pursuasive! I will most definitely try this.

Lisa R-R said...

The Italians grill radicchio, so that sounds not too far from roasted cabbage.
Roast vegetables are very good in the winter - add rice/couscous and some chickpeas (or feta cheese) for a meal in a bowl.
Balsamic vinegar sounds like a very good choice.
yum yum

Stacy said...

Oh, don't you love making something absolutely delicious? Yum!!

Green Key said...

Wow. I'm trying to eat more veggies too - Carlita and friends, you guys have inspired me to roast! I usually think of roasted veggies as winter food - potatoes and beets, root veggies. You've got me thinking about all the other veggies types to try this way. Yum!