I love vegetables. I always have. I know; I was a weird little kid.
But because I love vegetables and always have, I've never taken much interest in spicing them up. I love most vegetables so much that I'm fine eating them raw, on their own—but don't worry; I won't subject you to that if you're not similarly inclined.
Apparently, there's a large following of people out there who won't eat their veggies unless they're served with a bowl of ranch dressing, or big block of cheese melted on top. This isn't one of those recipes. This is cabbage made interesting by roasting it under an apple glaze, perfect for the slowly chilling weather.
APPLE-glazed roasted red cabbage
- 2 pink lady apples, peeled and cored
- 1/2 cup water
- 1/4 cup sugar
- 1 bay leaf
- 3 tablespoons butter
- 1 red cabbage, sliced into 1-inch slices
- 1/2 red onion, sliced
- Olive oil
- Salt and pepper, to taste
- Dice one apple, set aside. Puree or blend the other apple. Add both apples to a small pot. Add the water, sugar, and bay leaf. Bring the mixture to a boil over medium-high heat. Cook until the apples begin to soften and the mixture thickens a little, about 10 minutes.
- Add the butter to the post and stir in. Remove from the heat and set aside.
- Drizzle olive oil on a lined pan. Place the cabbage slices down. Top with red onions, more olive oil and salt and pepper to taste. Pour the glaze over the cabbage
- Bake the cabbage at 425°F for 20 to 30 minutes, or until cooked through.