Cabbage Casserole

 

 I wanted another way to prepare cabbage. That's when I came across Cabbage Casserole. I watched several videos on Cabbage Casserole. After watching the one by Brenda Gant  I chose her method.  Brenda Gant is a  folksy woman. You'd think you were there in her kitchen  drinking a glass of sweet tea as she prepares the dish and tells interesting stories along with her cooking.  

This dish goes by other names and variations. Cabbage pie,  Cabbage and beef casserole, Cheesy Cabbage Casserole with Sausage. Some include tomatoes, mushrooms and other add-ons.  I wanted the simple one.

These are the ingredients.

Roughly chop the cabbage and place in a greased casserole dish.

Mix, mayonnaise, cream of chicken soup and butter

in a bowl and set it to the side.

In another bowl mix the cheese, crumbled crackers and melted butter.  This will be your topping.

Spread the chicken soup, mayo, butter mixture all over the

top of the cabbage.

Sprinkle the cheese, butter, cracker crumb topping on top of the creamy topping. Place in the oven on 350 degrees for about 45 minutes or until the casserole is bubbling and the topping is golden brown.

This casserole was delicious but, here and there it was a bit salty. I discovered that the most saltiness was in the crust.  I will make it again but, only after changing  the above mentioned things I noted in the recipe. 

That's it.***

Roasting the Greens

 I've discovered that I like the way a lot of traditionally boiled vegetables taste even better roasted. Not only that they're easy to prepare. 

I recently cooked cabbage steaks. There is no meat involved unless you want there to be. I'm assuming they're called cabbage steaks because they're cut in thick hunks and laid flat.  I consulted recipes at  Dinner then dessert and also Allrecipes.   

Then I used my own method.

1. Oil a baking sheet with olive oil. NOTE: you may use a cooking spray if you like.

2. Remove the outside leaves from a head of cabbage. Place the cabbage on its core and slice downward into 1/2-1 inch "steaks."

3. Season each side of the vegetable with salt pepper and any other spices you desire. I also sprinkled with garlic powder. Lay the steaks on the baking pan and sprinkle a little more olive oil on top.

4. Cover with foil and place in a 350 degree oven for approximately 30 minutes. Since I only did three, I checked on them after 20 minutes. Wanting a nice char, I turned the steaks over, recovered them and allowed them to continue cooking for 10 more minutes. 

5. Allow to cool a bit. Transfer to a plate using two utensils to keep the shape.

Those charred bits are full of flavor. Adding a little blue cheese or ranch dressing on the side as a dipper makes it even more delicious.

It can be eaten by cutting with a knife and fork.

                                    OR,

if you're by yourself,  unfurl by strips, dip in sauce ,throw your head back and drop the strips in your mouth. Deeelicious!

                                           *****

I've also roasted broccoli  and brussel sprouts frozen and fresh. The frozen broccoli and brussel sprouts shrink more while roasting than the fresh . Still I'm pleased with the taste.

You may remember the brussel sprouts from

Oven Roasted Parmesan Brussel Sprouts. 

I've yet to try cauliflower since it isn't one of my favorites, but I'll give it another go.

THAT'S IT***