Oh yeah, I’m back!
This week’s recipe is another incredibly simple recipe, but I couldn’t help but share it after making it multiple nights in a row. It’s safe to say that I enjoy recipes that are stupid easy. Too many people think that healthy eating (especially veggie the part of the equation) is boring, but experimenting with fats, sauces, and spices is what makes clean and healthy food uber awesome.
I find these kinds of kitchen experiments exciting. It’s why I enjoy cooking. I know not everyone will discover they like roasted cabbage like I do, and maybe the spices aren’t for everyone, but part of why I share these easy recipes is to show how simple good food can really be!
I went on a work trip to Vegas a week ago, and since getting back I’ve been busy in a very exciting way. First off, my partner wants to buy me a beginner DSLR for my birthday, so I’m starting to research that and figure out what I want (HEY – if you have any suggestions, let me know).
You’d think after taking a vacation a month ago and being in Vegas for a week, I’d be all traveled out…but I really wish I were at Paleo f(x) right now! Next year, I’m making it a priority to go! At the very least, parts of it are being live-streamed, and I’m currently watching George Bryant talk about using food to impact all of your life.
Meanwhile, I just found a new apartment, and I’m stoked. I’ve mentioned before that I live in a dinky, poorly-designed, sub-basement apartment, and the new place has plenty of natural light, plenty of space, and an amazing kitchen. I’m going to be positively spoiled by that place! I also get to live with my favorite person. That in and of itself is enough to make me giddy. Now I just have to wait 5 weeks to move in…
This balsamic roasted cabbage was born out of boredom. If you buy heads of cabbage, you might know what I mean. One head of cabbage goes a long way, and after buying a few heads of cabbage over the course of a couple weeks with the intention of making sauerkraut (which I never actually did), I ended up with cabbage boredom. Which is a really weird sensation, mind you.
After realizing I could slice it thin and roast it, I suddenly discovered a deep affection for balsamic vinegar. I swear, you can put balsamic vinegar on anything and it will taste at least 4x better.
Buttery balsamic roasted cabbage was the result!
Now, if cabbage isn’t your thing, you could honestly use the same method on a variety of veggies. As usual, I’m basically encouraging you to use this recipe as a suggestion, not steadfast rules, and do what you feel like. Gosh, I’m a real good food blogger, aren’t I? 😛Print
- Preheat oven to 350. Arrange cabbage slices on a parchment paper-lined baking sheet.
- In a small bowl, combine pepper, salt, and chili powder. Sprinkle the mixture over cabbage slices. Drizzle ghee overtop.
- Roast for 20 minutes. Drizzle balsamic vinegar overtop and continue to roast for another 10 minutes or until cabbage is soft.