Monday, October 12, 2009

Roasted cabbage and potatoes with cheese

When I saw my cousin's recipe for roasted cabbage with cheese, I was a little surprised that I liked the idea of it so much. My history of being an adventurous eater is nearly non-existent, and yes, in my early days of trying "new" foods, cabbage would have been considered adventurous.

I based this recipe off the one Christina posted, but I wanted to make it a little heartier so that it could suffice as an entire meal (hers was a side dish to flank steak). To beef it up a little (har, har), I opted for adding potatoes and onions and seasoning with garlic instead of salt and pepper. I also used only half a head of cabbage - I bought red instead of green, because the work was done for me...someone at the co-op already had it cut in half!

Half a head of cabbage
Potato(es) (red)
Onion (vidalia)
2 cloves garlic, minced
Olive oil
1 tsp butter
1 tsp flour
3/4 cup milk (skim - and from a local farm!)
3/4 cup shredded cheese (colby-jack)

Slice the cabbage into wedges, brush with olive oil and bake at 375 degrees for about 15-20 minutes on each side.
While the cabbage is baking, scrub and prick your potato(es) and microwave for 2-3 minutes. This will help them cook quicker when the go in the oven later. Slice into little wedges.
3) Remove the cabbage from the oven and let cool while you prepare the cheese sauce. Reduce oven temperature to 350. Christina's instructions say: Melt the butter in a medium skillet and add the flour. Mix together until it's bubbly, then add the milk. Stir and let it thicken for a minute or two. Then add the cheese, and stir until it's all melted. Remove the sauce from the hot burner until you're ready to use it.
4) Chop the cabbage into small bits, chop the onion and mince the garlic. Along with the potato wedges, combine the cabbage, garlic and onions in an oven safe baking dish and mix; pour the cheese sauce over.
5) Return to the oven and bake for an additional 20 minutes uncovered, or until cheese sauce is bubbling and slightly browned. A few minutes before it was finished, I added a little bit more shredded cheese on top for an extra cheesy melted layer.

It's fun to find a recipe you like and make your own creation from it. It also extends the life of the recipe so your stomach doesn't get bored too quickly. I chose not to season my cabbage when I initially roasted it, because I knew I'd be using fresh minced garlic when all the ingredients were combined. Garlic powder can be very salty, which leaves me with swollen fingers - ick. I prefer to save my flavor for the fresh ingredients that are easier on my body!

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