Happy Monday! It’s the start of a new week. I know a lot of people loathe the arrival of Monday. I must admit, I also used to loathe Monday. But with having kids and jam-packed busy weekends, I kind of like Mondays now. They’re kind of my “reset” days. It’s back to our normal, weekly routine. Kids know what to expect, I know what to expect. Weekends tend to be a free-for-all in terms of schedules, eating and activities. Plus to be perfectly honest, Sundays have always been unfortunate so it seems. When I was a kid it was homework, cleaning up my room, getting clothes out for Monday morning. Plus there was no TV on. The shows were deplorable.
So here we are. It’s Monday. Welcome to the start of what will hopefully be a productive and bright week. 🙂
As such, I bring you a super yummy recipe today! Two weeks ago we received a strange cabbage in our CSA bag. One that I had never heard of. Caraflex cabbage. After some investigating, I determined it is also known as a cone cabbage. It was very large. The leaves were almost as big as the leaves of collard greens. I knew immediately what I wanted to do with it — roast it. I will say, caraflex cabbage is now one of my favorite veggies to cook. I’m more of a raw veggies kind of girl, but this roasted cabbage was amazing. Even my kids liked it! Score.
The outside of the leaves get nice and crisp, and taste very similar to homemade kale chips. The inside stays meaty and soft, which makes for a delicious, filling veggie dish. We paired our delicious roasted caraflex cabbage with Sweet Earth teriyaki veggie burgers and it was simply fantastic.
If you’ve joined a CSA this summer, there’s a good chance you’ll get cone cabbage or caraflex cabbage in your bag. If you do, be sure to try out this recipe! Enjoy!
Roasted Caraflex Cabbage
Ingredients
- 1 Caraflex cabbage
- 2-3 Tbsp olive oil
- sea salt and fresh cracked black pepper, to taste
Directions
Preheat the oven to 350˚F.
Wash the cabbage with stem-side up, and wide part of leaves facing down. Gently run water through the cabbage and remove any remaining dirt. Dry cabbage thoroughly.
Slice cabbage lengthwise and place on a large baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20-30 minutes.
