mon petit chou

One of the maybe 3 things I can say in French.  I think the other 2 are inapropriate.

Cabbage is one of those strange vegetables.  It’s pigeon-holed a little bit (well, it is in my brain).




I’m not allowed to eat raw cabbage.  I love it, but it does not love me.  Viper has banned me from it.  You join the dots.

I love sauerkraut, but it’s more of a condiment than a ‘dish.’

I got excited by Katie’s idea of roasting.  I managed to score a whopping sugar loaf cabbage from a sweet lady’s organic vege patch on an afternoon meander with Misty.  60c.  Wicked.

This was 1/4 of a monster cabbage – it cooks down to about 2C worth.

  • Sliced cabbage
  • 2T balsamic vinegar
  • 4T water
  • 1t sea salt
  • 2T nutritional yeast
  • 1t wholegrain mustard
  • 1/2t onion powder/granules
  • 1/2t garlic powder/granules
  • 1t olive oil
  • Freshly ground black pepper
  1. Mix ingredients together
  2. Spread on a baking tray and roast at 200 degrees C for around 25-35 minutes.  Give it a good mix around every 5 minutes until it’s tender, browning and getting little crispy bits (or however you like it)
  3. Season with extra salt and pepper.

I cranked up the grill for the last 2 minutes so it got lots of little crispy bits going on.

Viper was afraid.  He knows what happens after I eat cabbage.

Good news!  No unfortunate after effects (cooking the cabbage is the key.  Still banned from coleslaw) and delicious.

Gives the humble old cabbage a bit of sex appeal.  mmm sexy cabbage.


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About Lou

I'm a stay at home Mum, recipe book addict who can't stick to a recipe to save my life.

7 responses to “mon petit chou”

  1. Katie says :

    Yummm! So glad you liked it, your recipe sounds delicious!

  2. lindsay says :

    i heard roasting veggies is easier on the old tum tum. I am a cabbage lover too. Darn stomach,why can’t it properly behave. haha. Glad this worked. I’ll eat cabbage with you in NZ. we can even out!

    • Lou says :

      Yeah, something to do with the enzymes I think. I have low stomach acid, so sometimes have trouble breaking stuff down. Yeehah we can chow down on some cabbage in NZ (cabbage and wine?) 🙂

  3. The Healing Kitchen says :

    Roasted cabbage- that sounds great! I’m always wondering what to do with leftover cabbage- it seems our Farmers Market always has GIANT heads of cabbage and I can never make ENOUGH things to use it all. Definitely trying this idea!

    • Lou says :

      Seriously, roast cabbage is SO good, I have become slightly obsessed with it… it gets even better chilled in the fridge and eaten the next day – the flavours all melt together and intensify, it’s really really yummy. Cabbage is so cheap too, and you get such a great yield from it – a winner on all counts 🙂

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