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Desperation Dinners - Cabbage Delight: Cooking chopped pieces without liquid virtually eliminates smell
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Published: January 14, 2009
Updated: 01/13/2009 08:55 pm
I grew up eating cabbage in one of two ways -- if it was raw, it was in slaw; if it was cooked, it was steamed. Though my cabbage experience has broadened over the years, I still love the pungent goodness with the distinctive latent sweetness of cooked cabbage best.
My family indulges my love for cooked cabbage, but I do get the complaints that it stinks up the kitchen. Then I read that cooking cabbage without liquid and at a high temperature eliminates the funky smell almost completely. And as far as ease, roasted cabbage requires you only to chop it, toss it and roast it, with only one stir in the middle for even cooking. You can't get much easier.
If you're not convinced, note that cabbage is also packed with fiber and has many of the natural chemicals thought to help prevent cancer. We have combined red and green cabbage for variety, but using just one color works perfectly as well. For the Simple Balsamic Reduction, you don't need a top-quality expensive vinegar, but start with vinegar that doesn't have a bite to ensure a smooth and mellow reduction.
Today's recipe shows how easy it is to enjoy one of the season's cheapest, easiest and healthiest vegetables.
Roasted Cabbage With Simple Balsamic Reduction
4 cups chopped red cabbage (in 1-inch pieces)
4 cups chopped green cabbage (in 1-inch pieces)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Simple Balsamic Reduction (recipe below)
1. Heat oven to 450 degrees.
2. Core and chop all cabbages into 1-inch pieces, and mix together in a large roasting pan. Drizzle oil, salt and pepper over cabbage, and toss to mix well.
3. Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.
Makes 6 generous servings.
Nutrition information for one serving of a 6-serving recipe: 157 calories (27 percent from fat), 5 g fat (0 g saturated), 0 mg cholesterol, 2 g protein, 26 g carbohydrates, 3 g dietary fiber, 237 mg sodium.
Simple Balsamic Reduction
1½ cups balsamic vinegar
3 tablespoons brown sugar
2 garlic cloves, crushed and peeled
1. In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half.
2. Reduce heat to low, and simmer 5 minutes or until sauce has thickened to the consistency of pancake syrup. Remove and discard garlic, and serve. Leftovers can be refrigerated in an airtight container for up to one week.
Makes about ¾ cup.
Nutrition information for one tablespoon: 42 calories (0 percent from fat), 0 g fat (0 g saturated), 0 mg cholesterol, trace protein, 9 g carbohydrates, 0 g dietary fiber, 8 mg sodium.
■ Send us desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016; or e-mail bev-alicia@desperationdinners.com.
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