I go through long stretches when I forget how good cabbage is. Probably because when it’s warm outside I generally eat it is as slaw, and that gets boring. Then the snow falls, and the CSA dumps five cabbages on us, and I rediscover the sweet joy of braised cabbage. This year’s discovery has been this easy one-dish meal:
Large dice any combination of sweet potatoes, rutabaga, parsnips, potatoes, carrots, onions, and fennel so that you’ve got a nice layer on the bottom of a dutch oven. Toss with olive oil and salt & pepper, and bake at 450 for 30 minutes. Meanwhile, take a few of your favorite sausages, slice, and brown.
After 30 minutes of roasting the veggies, add the sausage and 2 cups of chicken broth, and roast for another 15 minutes. Bam!
As with so many vegetables, cabbage is so beautiful because of the textural contrasts – the smooth, almost waxy outer leaves, and the amazing layers that emerge when you cut in to it. Good stuff.