Roasted Red Cabbage

 

I had a head of red cabbage sitting in my fridge a week or so. I had planned on making sauerbraten while my son and his family were here for Thanksgiving. I always make sweet/sour red cabbage (and spatzle of course) with sauerbraten. But sauerbraten needs to marinate for several days, and unfortunately I let the days get past me. Instead, I just made a standard pot roast.

I asked on Whining and Dining, Jennifer Biggs' blog, sponsored by the Commercial Appeal, about ideas for something different, and Allie suggested this: "Roast it! Just cut it in big slices, spray it with olive oil, sprinkle a little cumin and coriander (no salt, salt makes it shrivel) and roast until the middle is cooked and the top is crispy - depending on how thick you sliced it, maybe 30 min at 400."

So I cut half of it in wedges and did as suggested. I thought it was quite tasty, but next time, I think I'll salt it, even if it turns out a bit less attractive. Salt added at the table didn't quite do it for me or Tom.

Jim Wilson suggested that I fry it instead, with similar seasonings. I still have the other half!