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
- Mix ingredients together
- 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)
- 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.
Can you guess what’s inside this little gem?
I’ll give you a hint
No, it’s not a sinfully rich cream, butter and sugar concoction (heart attack anyone?)
It actually contain both fruit AND vegetable, if you can believe it.
It can also be served like this: (with Spiced Pumpkin Granola)
It is suitable to feed one of these:
If you can catch him.
Ok, ok it’s:
Sweet Potato Custard
- 3/4C soy milk (dairy/almond/coconut would work)
- 2 Medjool dates
- 2T maple syrup
- 1/2t cinnamon
- 1/2t vanilla extract
- 1/3C cooked sweet potato (or pumpkin)
- 1/4t guar gum
- 1/4t sea salt
- Chop up your dates finely, and place in the food processor with maple syrup, vanilla, cinnamon, sweet potato and sea salt. Use a little of the milk for lubrication and process until smooth.
- Transfer into a small saucepan with the remaining milk.
- Bring to the boil.
- Reduce to a simmer, and add the 1/4t guar gum. Stir until thick.
- Spoon into bowls, either eat warm or let it set into more of a ‘pudding’ in the fridge.
- 1T coconut oil
- 2 1/2 t maple syrup
- 1t organic cacao powder
- Pinch of sea salt
- Chopped nuts for sprinkling
- 1/3C sweet potato puree (can sub pumpkin instead)
- 1T nutritional yeast
- 1t tahini
- 1/2 t wholegrain mustard
- 1t apple cider vinegar
- 1 clove garlic, crushed
- 4T water
- 1/2t lemon juice
- Sea salt and freshly ground black pepper to taste