Today I used up the rest of the roast beef that I made a couple of days ago. I made sandwiches again with ciabatta rolls. Leftovers are my favorite!!
I needed a side. I love cabbage. I could eat it a few times a week. I didn’t know how much I loved cabbage until Derek’s aunt encouraged me to try it at a family cookout when I was in my mid 20s. Aunt S. had fried it in butter, amazing.
I’ve experimented with cabbage and this is one of my favorite ways to prepare it.
Preheat the oven to 425.
Halve the potato lengthwise, cut crosswise into 1/2 inch thick pieces.
Cut out and throw away the cabbage core. Then cut the leaves into 1/2 inch wide strips.
Put the potatoes and cabbage on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Roast, stirring half way through, 20-25 minuets. Watch for the cabbage to brown, it will happen fast.
I forgot to take a picture of the final product. I guess I got too excited to eat it. ☺️
Recipe:
1 Russet Potato
1/2 head of Red Cabbage
Olive oil
Salt and Pepper
Adventures in Farmlife 