My friend must know me really well. I check in on her dogs every once in a while if she and her husband are out of town, and in turn am always offered produce they have in their fridge that they want to make sure gets eaten! So I think I get the best of all ends of the deal: I get my puppy fix by playing with two adorable dogs for a bit, and then get to take home fruits and veggies as I leave? Yes, please!
This time my payment was a giant head of green cabbage. I can tell I am getting older because of how much I have grown to love this vegetable. As a kid, I associated cabbage with the boiled stuff you picked at on St. Patrick’s Day. Bland, soft, and generally not my favorite. Now, I know that cabbage is great sautéed with fennel, pickled with apple cider vinegar, or added to stir fries. Thanks to Chelsey, I have one more way to enjoy it: roasted. I followed her recipe closely, but wanted to spice it up a little bit. I added some garlic powder and apple cider vinegar in addition to the olive oil, salt and pepper that she called for. Also, I decided to make a quick mustard vinaigrette, and have never been happier. I combined a tablespoon each of Dijon mustard, apple cider vinegar, and olive oil and poured that over my portion of cabbage. I enjoyed bowls upon bowls of this for lunch over the past week, along with some leftover burek that my friend brought for dinner while visiting. It’s like eating a salad, but more warm and comforting – delicious for the still chilly winter air. My roommate stole a bite and liked it enough to get her own head of cabbage – that should be convincing enough to convert some new cabbage lovers out there!