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Can you roast cabbage?

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Re: Can you roast cabbage?

Postby Magna » Tue Jan 03, 2012 9:51 pm

Easy pan-braised cabbage (any phase)

1 head of cabbage, shredded or finely cut (or about 2 packages of pre-shredded cabbage)
2 to 3 tablespoons of canola oil (or olive oil or another healthy cooking oil)
about 1/4 cup vinegar (any variety you like)
about 1 T agave nectar
salt & pepper to season
allspice (about 1/4 tsp, or to taste)
caraway seed (about 1/4 to 1/2 tsp)
1/4 to 1/2 pound of diced ham or sliced/diced/crumbled sausage (optional)

Spray a lidded pot with canola oil spray (or any other cooking spray), and add the canola oil to it. Add the cabbage, seasonings to taste, agave, and vinegar and toss to coat. Cook covered over medium heat. When cabbage begins to soften, add the meat (optional) and continue stirring occasionally until the cabbage is soft. Some liquid in the pot is normal, but if you want less, keep the pot on low heat uncovered to reduce it.

To shred cabbage, remove wilted/damaged outer leaves and wash the head. Then quarter the head and remove the core. Then slice it finely using a sharp chef's knife. You may want to cut the shreds in half so they're not too long. If you feel lost, here's one video showing you how:

(I do it a little differently than this, but this way works.)
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