Cabbage Meals

Italian Roasted Cabbage Slices

Over the years, cabbage has always been a vegetable in many dishes since I was a little girl. Every fruit and vegetable garden shop sold cabbages year-round. One of mom’s signature dishes was a boiled dinner. Mom would boil it up in a pot with carrots and potatoes. If available, she’d toss in a can of Spam and if we were very lucky a tiny Danish Ham from a can which had a metal key to round the rim and sure to cut a forefinger if you weren’t careful.
Another dish she’d make was with rice and ground beef and stuff the large cabbage leaves, then roll them up in a rectangular pan and cover with tomato sauce.
In the summertime, she’d shred it to fine pieces and add carrots and make a velvety mayonnaise dressing with celery seed and love. We all loved Dottie’s Cole Slaw.
I have always made her Cole Slaw and used cabbage in salads and other dishes. In the early 80’s a dish was shared on the military base, Fort Leonard Wood, and my family loved it. It had no name but included shredded cabbage, spices, ground beef and a can of V-8. My boys loved the mixture from a one pot skillet over short grained white rice. I haven’t thought about this recipe in 30 years.
At that time, I was on a quest to reach my goal weight of let’s just say 50 lbs. less than I am now and I achieved it. I didn’t get many compliments since that left me with skin and bones. But cabbage helped me in soups over the years and WW has quite a few tasty recipes. With New Year resolutions coming (I personally don’t make any) cabbage might be helpful.
Since this is one vegetable my husband and I love, I plan to add more recipes with cabbage in our stir fry’s and try new ones.

Italian Roasted Cabbage
Ingredients
• 1/2 cabbage, sliced into 4 wedges
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 2 tsp Italian seasoning
• 1/3 cup parmesan cheese, grated
Instructions

1. Preheat oven to 425 degrees. Lay foil on a baking sheet and spray lightly with nonstick spray.
2. Slice the cabbage in half, then slice the half into 4 wedges. Drizzle with half of the olive oil, then sprinkle half of the salt, pepper, Italian seasoning, and parmesan cheese. Roast in the oven for 15 minutes.
3. Remove from oven, flip cabbage wedges over and drizzle with remaining olive oil and seasoning. Place back in the oven and roast for another 15 minutes or until the cabbage is tender.