Cabbage is like one of those "love/hate" vegetable relationships for me, lol! There are certain instances in which I love it and others forms it takes on which I simply cannot stand!!! As a kid my mom would always boil cabbage and serve it simply with a dollop of butter and a little salt and pepper. That was (and still is) probably one of my favourite ways to eat cabbage... though probably the least nutritious if I am honest about it.
Another thing she used to do in latter years which admittedly I did not really enjoy much in the beginning and that was probably just because it was "out of the ordinary" and not what I was used to. You know the traditional green / Greek salad... yeah, that one... well, one day and forever after that - my mom decided to swap out the lettuce for raw green (or purple) cabbage. I do have to say, it is one of the best looking salads and it definitely keeps better than lettuce does! Also, far more nutritious!
One form of cabbage which I cannot stand at all and you will simply NEVER see me eat, which is probably going to be a little bit of a shock because most love it... and that is coleslaw! I cannot STAND the stuff... YUK! haha!
Anyhoooooo, none of the above are what this post is about... No. This post is about yet another shape shift of this cruciferous little veg - and I do actually mean little... because I am referring to the miniature cabbages!
When deciding what veg to get the other day, I wanted to do something a little different so I opted for two baby cabbages and thought I would look at prepping them in some other way than sliced and boiled. So I decided to slice and roast them as medallions.
As with roasting anything really, it is as easy as pie! Slice the cabbages in half and place in a roasting dish. I seasoned them with salt, pepper, a little potato spice, some olive oil and a few sprigs of lemon thyme and then roasted them at 180 degrees Celsius for approx. 40 min. (Basically until they are nice and golden on top. Then just before serving them, I swizzled a little more olive oil onto them and a little bit (a very little bit) of lemon juice.
The result? They were absolutely divine! Not at all dry like I thought they might be. I was particularly lazy that night, so I served them with chicken schnitzel, mushroom sauce, some beetroot and a very lame excuse of a salad, which was essentially nothing more than some chopped tomato and cucumber haha, because that was ALL the kitchen was going to get out of me that day LOL! But, sometimes simple is super!!! And this was definitely one of those instances.
❤❤❤
Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
ALL IMAGES ARE MY PROPERTY UNLESS OTHERWISE CREDITED
Typos make me human. I may or may not get around to correcting them.
All written content shared here is my property, unless otherwise credited
Your dishes always look so good! I love cabbage prepared this way as it happens. So easy and delicious too.
Thank you sweetheart! Much appreciated 😘
And yes, agreed - thought I never thought I would enjoy it as much as I did!
Curated by @ultravioletmag