I have never been a strong believer in cabbage. In fact, in all my twenty years, it has continuously managed to find its way onto my palate’s “most unwanted” list. Well, until now. Most often, it isn’t a vegetable’s fault for being unappetizing; rather it is society’s fault for forgetting, or not bothering to figure out, the best way to prepare it (which I can assure you is rarely—if ever—boiling it.) Today I am going to share with you a recipe for roasted (yes, roasted) cabbage: a sweet, candy-like dish that brings a not-quite-lettuce, not-quite-cauliflower vegetable into the world of the wonderfully edible.
Slice and chop your vegetables and put into a baking dish with 1 tbsp fig and honey conserve.
With good ingredients it is yummy!
drizzle balsamic vinegar on top
Add other ingredients, and bake!
- ½ purple cabbage, sliced medium
- 2 orange carrots, cut into ½"-inch wide, 2"-long wedges
- 2 purple carrots (optional; can substitute 2 more orange), cut same as orange carrots
- water, to not quite cover in baking dish
- 1 large TB of fig and honey conserve (can substitute fig jam and a bit of honey)
- canola oil, drizzled lightly across top
- balsamic vinegar of Modena (syrupy type), drizzled across top
- salt to taste
- pepper to taste
- olive oil for final garnish
- Slice cabbage and cut carrots
- Add to large baking dish
- Pour in water, to not quite cover
- Add fig and honey conserve and mix in
- Drizzle with canola
- Drizzle with balsamic
- Sprinkle with salt and pepper
- Roast at 400 degrees for ½ hour, or until tender and... roasted
- Garnish with small bit of olive oil
