On the Side: Roasted Cabbage Rounds & Garlic Stuffed Roasted Artichoke

During our 30 day VegOut experience, I did a lot of roasting. Two things were absolutely new and so amazing. They generated a lot of interest and question on the instagram account, so I wanted to feature the full recipes here. Short and sweet. Here we go.

Roasted Cabbage Rounds

Every time we got a produce delivery this winter, there was a cabbage. We would sautee it, put it in soup, smother it, and then we were just kind of like.... what else can we do with all this stupid cabbage? I went to my trusty friend, the internet, and searched for a recipe. My gal Martha gave me this little gem. Her recipe called for caraway or fennel seeds. I had neither so I did the rounds simply with salt and pepper.

Ingredients

• 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
• 1 medium head green cabbage, cut into 1-inch-thick rounds (we used purple cabbage)
• Coarse salt and ground pepper
• 1 teaspoon caraway or fennel seeds (we did not have, so we did not use)

Directions

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

The end result.

 They looked SO amazing plated. You would think I could have gotten a pic of that, but nope.

Garlic Stuffed Roasted Artichoke

I was SO excited we got more artichokes in our last delivery because I am going to keep making this until there are no artichokes left on the earth. That is not an exaggeration. 

I found this recipe at Pinch My Salt. She goes through the entire process step by step with great photos and even a video. Clearly she is more more thorough than I am. Enjoy my rendition below. For the real thing, click here. 

Ingredients:

• Artichokes
• EVOO
• Salt
• Lemon, about a half per artichoke
• Garlic, 2-3 cloves per artichoke
• Heavy Duty Foil, one large square per artichoke

Preheat the oven to 425 degrees. Here are my amazing artichokes from Farmhouse Delivery:

First you want to slice off the top third of the artichoke. It's not wasteful, it's all rough stuff you wouldn't eat anyway. Don't tell that to my friend K though, who came to our house one time and was eating whole artichoke leaves, wondering why they were so chewy. We like to tell that story a lot. Then, cut off the stem at the base of the artichoke. After you have done these things they look happy and fancy, like this:

Next you are going to get out your foil and cut off a square large enough to wrap the artichoke in. Drizzle some EVOO on the foil and place your artichoke in there. Take 2-3 garlic cloves and SHOVE them into that artichoke. Next time I do this I am going to try opening it up a little more and seeing exactly how much garlic can fit in there. 

Squeeze the juice from half a lemon on top of the artichoke and into all the little nooks. Sprinkle with salt, drizzle a little more EVOO and you have this:

Repeat for each artichoke. Then wrap them up like little foil covered artichoke presents and put them on a baking sheet. Pop them into the oven like so:

Small artichokes (ours were) are done in an hour, medium in an hour and fifteen minutes, and supersize are done in an hour and a half. When your timer goes off you open up this little gift:

And how gorgeous is the side view?

While I was not so patiently waiting for the artichokes to cool I popped out the garlic and some Finn Crisps and this happened:

This was so amazing. Both of them were a hit with our 3 year old. Cabbage has a great sweet undertone when you roast it, and L loves the artichoke hearts. We had it as a side, but you could easily do this as an appetizer or all on it's own. My former go to artichoke recipe was steaming and then dipping in a butter garlic sauce. THIS is a whole new world. No sauce needed. 

Enjoy!!

RT

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