St Patrick's Day is coming up and cabbage is on the menu! I'm sorry I don't have a Irish potato soup recipe or soda bread. I do have an easy way to fix cabbage that can be enjoyed, Irish or not.
I love roasted brussels sprouts and I think this has a little bit of a similar taste to it. That is probably because brussels sprouts are a type of cabbage. The different varieties are: Green, Savoy, Red, Napa, Bok Choy and Brussels Sprouts. Cabbage can be enjoyed raw in salads and slaws, braised over low heat, quickly cooked in stir-frys. Cabbage mellows and sweetens the longer it's cooked.
Cabbage ranks right up there with broccoli, cauliflower and brussels sprouts with the reputation of fighting cancer. It's also a good source of vitamin C, Fiber, potassium and other nutrients.
Recipe: Roasted Cabbage
- 1 head of green cabbage, sliced
- 2 tbsp refined coconut oil, melted
- 1 tbsp rice vinegar
- 2 tbsp Coconut Aminos
- salt and pepper
- red pepper flakes
- sesame seeds
- In a small bowl, combine the oil, vinegar and Coconut Aminos
- Lay cabbage slices on a greased cookie sheet
- Brush the mixture onto each cabbage slice
- Sprinkle with salt, pepper, red pepper flakes and sesame seeds
- Bake at 375 for 30-35 minutes
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