The more dedicated readers among you may remember that a few months ago I found myself the proud owner of a bumper crop of red cabbage. I turned most of them into spectacular pink sauerkraut, but I also tried an experiment. When I cut the heads, I left the bottom of the plant behind, much like you would when cut broccoli or turnip greens. Jilly’s husband assured me that, left to their own devices, the plants would eventually grow miniature cabbages, sort of like brussel sprouts. Sure enough, three months later, I cut another four pounds or so of cabbage. A few were almost the size of small regular cabbages, but most were more like large brussel sprouts. A photo for comparison:
I kept a few aside for tacos—each one is just about exactly what you’d need for enough garnish for two hungry people—and decided to co-mingle the rest of them in a roasting pan with the brussel sprouts. If you’ve already got the oven on, this couldn’t be easier. The high heat brings out the cabbages’ secret sweetness.
Roasted Cabbage and Brussel Sprouts
About 1 pound of small red cabbages
About 1/2 pound of brussel sprouts
1) Preheat the oven to 425°F or whatever temperature is convenient.
2) Cut the brussel sprouts and small cabbages in half. If your cabbages are significantly larger than the brussel sprouts, cut them into fourths so everything will cook evenly. Douse everything in olive oil and some salt and arrange in a roasting pan.
3) Roast for about 25 minutes, stirring a few times to make sure nothing’s burning.