St. Paddy’s Day and the Cabbage…
I’ve been holding St. Paddy’s day parties for most of the past – dunno – maybe last 35 years ? Although – Covid and traveling for work put dents in my plans a couple of years. Hubster traveling on a bucket list trip kaboshed my party this year – so seems like the last handful of years I haven’t been very St. Paddy’s day oriented – but for the 30 before that – it is / was a big tradition.
One year I had about 40 people for dinner and I cooked it ALL. The one thing was, though, the cabbage always went into the boiling pot and came out of the boiling pot and usually there were 3-4 people who’d actually enjoy some boiled cabbage. I’d buy 3-4-5 heads and they’d be left over and I’d try to eat them as left overs – telling myself cabbage is good for you… Cabbage has very few calories… Cabbage includes fibre you need… and then, ultimately, I’d throw a ton of it away. Not a great strategy…
Who sits and reads recipes for fun ?
Me. Of course it’s Me. Give me a recipe book and I’ll sit and read it like it’s a great classic novel. I love to read about food and see how people prepare things. And, good for all of us that I do ! Often times there are “top 35 recipes” on this web site or that web site and I’ll click through and read them. Somehow I came across this recipe on Food.com. Submitted by Cristi Hinten. It’s a keeper.
I told my Mom about it – and she’s asked me for the recipe a couple of times… I keep sending it to her via a text link and at 88 she hasn’t yet figured out how to save the link. But that’s fine. I’ll keep sending it to her. Maybe I’ll give her a tutorial on how to use this recipe web site and search my blog going forward ?!?! That would be exciting!
Whose eating the Cabbage now ?
Everyone. Yup – all of a sudden the caramelization, the garlic, the crunchy bits – I’m not exactly sure what part it is – but ALL of the cabbage gets eaten and if not all of it is eaten I definitely eat the balance as left overs.
Here’s a pic of one of my most recent St. Paddy’s day spreads. It’s a mess. No one said I was Martha Stewart – but I’ll tell you what – people love to get the invite and love to come and eat. Except Wenzler. He actually ate BEFORE a St. Paddy’s day party once. Yes, it was his first. No, I’ve not forgotten.
What’s the secret ?
Garlic and olive oil. Salt and Pepper. Roasting in the oven. That’s it. Easy Peasy. You should try it. Cabbage is cheap, filling, full of fibre, low in calories and good for you! Lots of vitamins A, K and Folate, plus a bunch of others.
Ok – so let’s just get into it – SUPER SIMPLE.
Garlic Rubbed Roasted Cabbage
Ingredients
- 2 Large Cabbages
- ½ C Olive Oil
- 1 Bulb Garlic Or more….
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Set your oven to 400℉.
- Get out 2 jelly roll or cookie sheets and cover with parchment.
- Remove outer leaves of cabbage if they are damaged or rotten. Wash your cabbage and then slice top to bottom in 1" thickness creating about 5-6 "steaks" of cabbage per head.
- Peel a bulb of garlic. (Depending on size – you may wish to use 2 bulbs of garlic)
- Finely chop the garlic.
- Put the olive oil and the garlic into a small pan and warm the olive oil infusing it with the garlic. Let the oil/garlic slightly simmer about 10 minutes – be sure the temp isn't too high – you don't want to "cook" the garlic.
- Using a silicone pastry brush or other tool (spoon?) – spread the garlic and the olive oil on BOTH sides of the cabbage. Salt and Pepper each side as you rub the garlic and olive oil on the cabbage. Tuck in the garlic bits into the crevices of the cabbage.
- Roast your cabbage in the hot oven for 30 minutes – then flip over the cabbage steaks using the largest spatula you have – and roast another 30 minutes. Edges should be brown and crispy. You may think mine look burnt – but they all got eaten up ! (Sorry that's such a messy picture – but I'd been cooking for 2 days and it was dinner time !) #KeepingItReal
- Cabbage obviously can be eaten with any meal – but goes real well with a St. Paddy's day corned beef….and…cabbage !
