This side dish is simple one. chop. Pour. roast. Flip. Done. it’s great in the middle of winter when all the other veggies in the store are looking sad. GIVE CABBAGE A CHANCE.

1 small head of green cabbage (about 1 pound)
1⁄2 yellow onion
3 carrots
1 cup vegetable broth
2 tablespoons olive oil
1⁄2 pound small white or golden potatoes
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
Salt and ground pepper
1 tablespoon lemon juice
1 Heat your oven to 350°F.

2 Chop the cabbage in half and slice into wedges no thicker than 2 inches. If it has an extra thick core, chop that right out. Roughly chop the onion and carrots. Big chunks are fine because they are going to have time to cook all the way through.

3 Grab a 9 x 13-inch baking dish and lay the cabbage pieces all down in one layer. Throw the chopped onion and carrots all around them and then pour in the broth and oil. Cover with foil and stick in the oven for 40 minutes.
4 While that cabbage business is braising, slice the small potatoes in half. You want chunks about the size of the head of a soup spoon. When 40 minutes have gone by, take the cabbage 128 out of the oven and turn the wedges over.

Next, sprinkle in the garlic, rosemary, and 1⁄4 teaspoon salt. Stir the potatoes around so that they kinda get some of the remaining broth on them, but don’t spend a lot of time on this. It’s not worth a bunch of trouble. Let it bake for 40 more minutes, then take off the foil, and let it go for 10 more minutes.

5 When all that time has passed, take that heavy-ass dish out of the oven, drizzle the lemon juice over it, and add salt and pepper to taste. Serve warm. Some vinegary hot sauce on those potatoes wouldn’t be the worst idea.

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