This Sweet and Spicy Cabbage is my new favorite veggie recipe!
I developed it while I was putting together my St. Patrick’s Day menu. I wanted to serve something other than your traditional boiled cabbage – I’m not big on mushy veggies – so I went to work. I actually prefer my cabbage with some texture and a little crunch. Which is exactly the way I prepared this recipe.
First I cut the head of cabbage into 8 wedges and seasoned them with salt and pepper… then added some olive oil to a sauté pan and cooked both sides of each wedge for 1 minute… then roasted them in the oven for 20 minutes on 350 degrees.
Purrrfection I tell you! MEOOOW.?
Sweet, salty, a little crispy with a drizzle of the spicy sauce leftover from my Honey Harissa Rainbow Carrots.? Sooo delicious – I’m not sure I’ll be able to eat cabbage any other way from now on!