There is something about purple cabbage that makes me feel like I need to share it. It sounds weird , especially because I eat about a head of cabbage a day, but that is green cabbage. I barely buy purple cabbage because it cost twice as much and I really like green , but at farm share when you get to pick what color you want, I alway pick the purple. ( Side note. I used to call it red cabbage but have since stopped because it is very clearly purple and calling red just doesn't make any sense)
I also feel the need to do something a little more the chopping it up and eating it raw. So I make a little fancy. pretty, almond crunchy mustard type thing because that's what I was feeling and I figure the mr would like it too. Note that I ended up using half a green and half the purple because color is nice and also I ended up eating the other half of the purple before I could share it. But I caught myself before eating it all to may face and was proud of myself for thinking of others.
This dish is good, really really good. . It has roasted cabbage which is alway great, but slathered with maple mustard and crunchy almonds.. it's just freaking fantastic in all the ways. It also happens to be super easy to prepare and with minimal ingredients. It makes for a great side dish, a main dish, and is great for sharing during the holidays that are just around the corner. Or if you are like me, not sharing and eating all afternoon long. (I did save some for the m for dinner because I am so nice)
The stuff. Cabbage, red or green or a bit of both, stone ground mustard, maple syrup, almonds and pepper.
Easy peasy. Cut the cabbages about an 3/4 inch thick and lay them on a baking sheet. Pop it into the oven once it's preheated.
While thats going on, mix some maple with the mustard and chop up the almonds.
After about 25 minutes, pull the cabbage out and flip them. Cover the top with maple mustard and sprinkle on the almonds. Stick the cabbage back into the oven and bake another 10-15 minutes, or until it's roasted to your taste preference (I like it really roasted)
Just look how pretty it is.
Serves from a baking sheet but would look so lovely on a nice plater, you know, if you want to be extra classy.
This cabbage situation is all of it.
Have a great weekend and hope the Thanksgiving planning goes smoothly.
Maple Mustard Roasted Cabbage with Almonds
Makes about 6-8 slabs
- 1 head of cabbage (red or green or half of both)
- 1/4 cup stone ground mustard
- 2 tablespoon maple syrup
- 1/3 cup raw almonds
- pepper to taste.
Preheat oven to 425
Slice cabbage into thick slabs about 3/4 inch thick. Try to get them roughly the same thickness so they roast evenly. Lay the cabbage on a baking sheet, not overlapping, and stick into the oven once it's preheated. Bake for 25 minutes or until the bottoms of the cabbage are crispy.
While cabbage is roasting, mix mustard and maple together and roughly chop the almonds.
After the 25 minutes, grab the cabbage from the oven and flip each piece. Cover the tops with the maple mustard and sprinkle on chopped almonds. Place back into the oven for another 10-15 minutes and roast until the cabbage is as crispy as you like it.
Remove from oven, sprinkle with good pepper, and serve. Extra maple muastd is welcomed to some. Any left over (but there won't be any) is great eaten cold before bed or tossed onto a salad for lunch the next day.