Tag Archives: roasted

Roasted Cabbage Wedges with Bacon & Onion

11 Feb

Hello my sarcastic followers! I’m not sure why, but I’ve been on a cabbage kick recently. Maybe it’s because of my Slovak background and I’m getting hungry for halushki. Maybe it’s because it’s cold out and since the chickens have limited access to greens, we always have a few heads of cabbage around so they can have a treat. Maybe it’s because I just spent a week in Las Vegas and ate and drank so much not so good for me stuff that I need a bodily reset back to healthy eating habits!!! Who knows. But I was wanting to come up with a way to eat cabbage that was healthier than good old-fashioned butter laden halushki, and tastier than steamed or no butter added sautéed cabbage. And the roasted cabbage wedge was born! It’s a very easy side dish to make. It’s relatively healthy (2 tablespoons of butter divided by 6 servings!). And even the leftovers are great. We ate this alongside a marinated pork tenderloin that cooked in the oven on the same baking sheet as the cabbage. Dinner was ready to eat in under an hour, including prep work and cook time. I would actually be perfectly content to eat these cabbage wedges on some egg noodles and have that as a meal. A lower fat sub for halushki!

Roasted Cabbage Wedges with Bacon & Onion

1 small head cabbage, cleaned and trimmed of any wilted leaves

2 tablespoons melted butter (do not use margarine!)

2 tablespoons olive oil

4 slices precooked bacon, chopped

1 small Vidalia onion, sliced into half moons

kosher salt & pepper to taste

Preheat your oven to 400 degrees. Cut cabbage into single serving wedges, coring out the hard stem section. You should have about 6 wedges. Place them on a foil lined rimmed baking sheet.

In a microwave safe bowl, melt your butter. To that bowl, add the olive oil and stir to combine. Using a pastry brush, brush each wedge of cabbage, focusing on the top parts since the butter/oil mixture will pool underneath the cabbage wedges.

Distribute chopped bacon and onion moons over each cabbage wedge, then sprinkle with kosher salt and pepper.

Place in preheated oven and let cook for 35-40 minutes, until cabbage is cooked and getting nice and roasted. Onions will be brown/charred. Serve and enjoy!

Oven Roasted Potatoes

30 May

Nothing beats a baked potato. You can make them as involved with your toppings or as simple as you like. I love them with butter, sour cream, chives and pepper. For a meal they are great with broccoli and cheese, maybe some shredded chicken thrown in for protein. They are so versatile! Most people put their potatoes in the microwave and cook until soft. This is ok, but it’s not my favorite method. Putting them in the microwave makes the potato flesh a little gooey. It leaves me feeling a little, well, meh. But baking a potato in the oven? It makes the potato flesh so fluffy and yummy. Roasting a potato? Now that is taking it to the next level! This method is different because you aren’t wrapping the potatoes in foil. Instead, you rub them in olive oil and kosher salt. This keeps the potato from burning, but it makes the skin crispy, like a potato skin minus the deep frying!

Eat these all by themselves, or try them with my Crock Pot Roast! Make as many as you like. Since roasting them takes longer than the old microwave method, I make a batch of 8 and we eat them throughout the week.

Oven Roasted Potatoes

8 russet or idaho potatoes, washed and dried

olive oil

kosher salt

Preheat your oven to 450 degrees. Place your potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with kosher salt.

Pick up each potato and rub in the olive oil and salt. Place back on baking sheet and prick each potato with a fork a couple times.

Bake in oven uncovered for 25-45 minutes. The baking time will vary depending upon the size of your potatoes. Check them at 25 minutes and if a fork slides easily into the potato, they are done. Increase the time by 10 minute increments until done. My potatoes took 40 minutes total – the smaller ones were done at about 30 minutes.