Love Cabbage, Hate Cabbage, Tolerate Cabbage? Read On!!!!
This week we celebrate St. Patrick's Day. A sure sign spring is almost here. One thing you can be sure of for this special day is the items you find on sale in your market, onions, carrots, potatoes, corned beef, Irish soda bread and last but not least, cabbage. You can walk in someone's home and smell it all cooking however the home cook desires. I was one of those cooks for many, many years, but as the family shrunk and likes and dislikes changed, boiled dinner finally disappeared from my menus. Cabbage, on the other hand did not, at least for me, and sad to say, me only......
So, I have figured out different recipes for me to still enjoy one of my favorite veggies. Today I am sharing a favorite way, and just maybe if you give it a try you might agree!! It is even better the next day. Leftovers can be shredded and tossed in a casserole or rice or pasta dish too.
This is what I do: Note it is important to keep your stem intact in order to cut the slices that will hold together if possible. Slices should be about 3/4 inches thick for timing, if thicker, add a little more time.
Slice cabbage into steaks
Place on a cookie sheet lined with foil and lightly sprayed
Mix together a combination of honey, dijon mustard and lite soy sauce (or mustard of choice) to taste
Season your cabbage steaks, then spread with a thin layer of your mixture covering the whole steak
Note: I go a little heavier on the honey and little light on the mustard, your kitchen, your choice
Bake in a preheated 400-degree oven for 25 minutes or until outside edges are starting to curl and brown, this is your sign it is just about done
So simple and so good, just might change your mind about cabbage, one way or the other!!!
Be safe, and Happy St. Patrick's yumminess!!