On Sep 30, 10:56*am, Ranée at Arabian Knits >
wrote:
> In article
> >,
>
>
>
> *maxine > wrote:
> > On Sep 29, 4:22*pm, Ranée at Arabian Knits >
> > wrote:
> > > In article
> > > >,
> > > *maxine in ri > wrote:
>
> > > > Does cabbage take well to roasting?
>
> > > * *They roast very well, I think. * I like them sliced and slowly cooked
> > > in oil or fat with onions, garlic and thyme, s & p. *I sprinkle with a
> > > little chicken broth or cider, but you don't need to do so.
>
> > Could you be a tad more specific, please? *How thick to slice? *What
> > you describe sounds like a stove-top method, unless you cook the
> > alliums and then put them atop the roasted cabbage.
>
> * *I use oil or butter *(or chicken fat or lard or bacon grease,
> whatever I have that tastes good, depending on if it is a meat fast day
> or not), slice the cabbage in thin-ish bits, not like coleslaw, but not
> giant. *I do slice the onions and garlic thinly. *I don't saute them so
> much as just slowly cook the onions and garlic until the onions are a
> little caramelized, sometimes I peel and slice an apple or two to cook
> with the onions and garlic, then add the cabbage, salt and pepper, thyme
> and cook down a bit, covering if necessary and stirring occasionally. *I
> like to add either broth or cider, and I do enjoy a splash of apple
> cider vinegar, but none of them is necessary. *It just takes longer than
> you would think to cook it. *
>
> * *I also make a meal out of it with either kielbasa or some sort of
> smoked & cooked sausage. *If I do that, then I start by cooking the
> sausage slices and cook potatoes with the onions before adding the
> cabbage.
>
> > That sounds like the sort of thing I would likely do. *Got some
> > chicken broth in the freezer looking for a use<G>
>
> * *I hope you enjoy it.

Ranee, this worked great! Caramelized the onions, added the garlic
and cabbage and covered for 10-15 minutes. The cabbage had that nutty
taste, and I forget who suggested it, but at the very end I added some
soy sauce, sesame oil, and pepper.

Served it with red bean buns, steamed in the microwave.

Thank you!

maxine in ri