Several months ago I was rummaging through my fridge trying to make dinner out of nothing when I found three-quarters of a red cabbage languishing in the bottom of my vegetable drawer. At first I wrinkled my nose thinking of the weird pieces of red cabbage in mixed greens and wondering how it got in my fridge in the first place. Then I recalled an NPR story that I had heard that morning about how we need to be eating more purple vegetables.
So off to the internet I went in search of something to do with that red cabbage. After giving up on slaws and adding “cooked” to my search I found it – Seared Red Cabbage Wedges! I’ll admit that at first I was skeptical, but the New York Times columnist promised that “the seared flavor of the cabbage is so appealing it is almost addictive.” And, Shut The Front Door was it ever! So good, like I-seriously-can’t-believe-I’ve-never-had-this-before SO good!
As it cooks (in just 5 minutes!) the cabbage gets sweet, soft, and delectably crispy on the outside. It also loses the distinct “cabbage” flavor that many people dislike. My roommate and I sat in awe of how good it is. Long story short, this out-of-the-ordinary veg side has become a new staple for us. I know it sounds weird but I hope you’ll give it a try. And with its subtle but sweet flavor, we’ve heard from many customers that even kids like it! (Add it to your personal recipe library on Gatheredtable to see it in one of your future weekly menus.)