Remember me raving about Table 28? I tried to recreate one of our favorite dishes: Brussel sprouts and bacon with pecans. I started with this recipe but forgot to add the balsamic vinegar. However, I remembered the pecans and then I added...wait for it...blue cheese. Heaven, y'all. Rush to the grocery store now and buy some sprouts and swine. If you're not a fan of the blue cheese, don't use it but make this recipe. If you're out of pecans, no worries, make this recipe. Bacon and Sprouts will do you right. Pinky swear. EDIT: Add blue cheese and toasted pecans after roasting Brussel sprouts, just before serving.
Secondly, also the in cruciferous family, is roasted cabbage. It is only recently that I have become a lover of roasted cabbage. HB and I took a cooking class at 42 (restaurant at Clinton Library) and the chef quartered heads of cabbage, slathered them in pats of butter, wrapped it in foil then put it on the grill. Wow. Delish and super easy.
In case you haven't been outside in a while, baby it's cold outside. And I don't want to grill.
So I bring to you: Roasted Cabbage in a cast iron skillet.
1. Heat your skillet. Get it HOT. (medium high or high setting)
2. Quick chop your cabbage. (or do this ahead)
3. Plop some fat into the skillet, something that can withstand the heat. Bacon grease is my preference for this dish. Lard is good. Ghee. Coconut oil works too but it will taste coconutty if using unrefined coconut oil.
4. Drop the cabbage in.
5. Don't push it around. Be patient. Let it sear and get bits of brown crusties. Use tongs to grab and flip.
6. Season with sea salt.
I used about 3/4 a head of medium cabbage in this 12" square skillet. It was probably too much cabbage and crowded the pan but I wanted to clean out the fridge (can I hear an amen from the mommas?) Waste not want not. My 2 year old ate the most and there was enough for Hubby to take for lunch today.
Lastly, my tip. A 25ft roll of parchment paper is $1 at the Dollar Tree next to Michael's on Markham. Parchment paper has changed my life. It makes the difference with cookies, the edges are perfect. Using parchment when you roast anything drastically reduces clean up time.
-Julie
When did you add the bleu cheese?
ReplyDeleteMelissa - Oops! Great question! :) I sprinkle the blue cheese and pecans on AFTER the sprouts and bacon have roasted. I roast the pecans separately in a little toaster oven.
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