Tomorrow is St. Patrick's Day. It's a VERY popular holiday here in America and the second most popular "drinking holiday" after New Years Eve. There are all sorts of authentic and inauthentic ways to celebrate Irish heritage. Green beer (a.k.a. Bud Light with green food coloring) certainly comes to mind for the second category.
I think a better alternative is to read up on Irish and Irish-American history, then partake of traditional food, drink, music, etc. If you're spending money, try to purchase Irish products. Guinness, Harp, Jameson and Kerrygold come to mind immediately, but there are obviously loads more to choose from. Even if the Irish don't treat it as an excuse for binge drinking like in America (it's considered a holy day there, although they do hold festivals in the large cities), I'm sure they appreciate American sales!
One of the most popular Irish-American meals is corned beef & cabbage. It just so happens that I stumbled upon a recipe for roasted cabbage last week and made it on a whim. I decided to hold out posting it til today. Figured it'd be a good time to introduce this super simple, tasty and frugal dish when lots of people were searching for the ingredient online.
And trust me, I did not use those synonyms (simple, tasty and frugal) with any exaggeration. Slice it into several rounds, season it with basic spices, then let the oven soften, sweeten and caramelize the cabbage over the course of 45 minutes to an hour. That's it. Cabbage is inexpensive, so it's a great way to bulk up any meal with an extra vegetable. Plus, it's filling. I mistakenly roasted the whole cabbage to feed my boyfriend and I. Whoops! Two or three slices would have done the trick.
If the same thing happens to you, the leftovers are great chopped up and added to scrambled eggs, breakfast potatoes, soup or roasted potatoes and sausage.
Roasted Cabbage Slices with Lemon Juice, Garlic & Nutritional Yeast
Soft, sweet and caramelized cabbage rounds brightened with lemon juice and spiced with garlic and nutritional yeast make a simple, tasty, frugal and vegan friendly side dish perfect for any meal.
Slightly Adapted from Thermador.com's Oven Roasted Charred & Caramelized Cabbage
1 medium head of cabbage
2 tablespoons of extra-virgin olive oil
1/2 tablespoon of granulated garlic
1/2 tablespoon of nutritional yeast
Fine sea salt & cracked black pepper, to taste
Organic lemon pepper seasoning & cayenne pepper, to taste (optional)
Juice from 1 lemon
large rimmed baking sheet
large rimmed baking sheet
Pre-heat the oven to 425 degrees. Cut off the hard end (stem) of the cabbage and remove any outer layers that seem loose, torn or are hanging off. (You can save those pieces for cabbage rolls.) Slice the whole head into 1/2 to 1 inch round pieces and lay flat on a foil lined cookie sheet. Drizzle the olive oil over the rounds and use your hands (or a brush) to spread the oil evenly over each piece. Season both sides of each cabbage round with the seasonings mentioned above then squeeze lemon juice across all pieces. Roast in the oven for 45 minutes to an hour, depending on how soft and caramelized you want the vegetable and on how thick your cuts were.
A hearty drizzle of cooking oil and salt and pepper would work perfectly here, if you're not in love with garlic, nutritional yeast, lemon pepper or cayenne. Or try your own favorite seasonings.
Real Food Resources
Gluten-Free Vegetarian: 80+ Soy-Free, Meatless Real Food Recipes
"If you're looking for simple recipes that will inspire you to eat more vegetables and begin a clean eating lifestyle, look no further. Hannah's ebook is chalk full of flavorful, diverse dishes sure to make both your belly and body happy. Even better, the emphasis on fresh, approachable ingredients ensures the recipes are easily adaptable so that omnivores, pescitarians, vegetarians and vegans alike can enjoy this cookbook."
Real Food Survival Guide For Busy Moms
"This e-book is perfect for busy folks who need help maximizing their time in the kitchen so they can fix nutritious, real food snacks and meals to eat at home and on the go. In addition to realistic advice, this book provides recipes for real food staples you can make in bulk ahead of time, which ensures you always have nutrient dense foods at hand. And it’s especially helpful if you’re interested in implementing homemade fermented foods into your diet."
Question for Discussion: What's your favorite way to eat cabbage? Answer in the comments section below.
This post is linked to Healthy Vegan Friday.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I ONLY recommend helpful products that I myself would use. And I'm really picky about what I share with you guys. Because I myself am super choosy about what I buy and consume. Recommending products that I love or want to own helps me cover the costs of running this blog and keep providing you with free, helpful information. And it costs nothing extra for you. Thanks!