Posted January 15, 2020 by Sheri Edwards art

Roasted

As a kid, I never ate cabbage; I hated coleslaw. Yuck. But, as I am eating healthier to stay healthy, I now munch on red cabbage as a snack. I actually love it. My husband blends shakes with it. I love it in soups.

So, the website, All Recipes, sent me a notification about the recipe “Roasted Cabbage,” I thought I’d give it a try.

Now, remember: I’ve always hated cabbage, especially green cabbage, so for those of you in that boat– I suggest you give this a try.

I bought the green cabbage and cut the wedges, and then discovered I was out of red pepper flakes.

So, I needed to improvise with a spice I had on hand. I love curry– it’s spicy and can be hot, so it seemed a great choice. My favorite curry is Pensey’s Garam Masala, Punjabi Style. I just discovered it this holiday season.

I was not disappointed: I love this roasted cabbage. My husband stared at it and said, “What is this?”

I said, “Try it!”

And he loved it! He said, “We can eat this instead of chips or nuts– just pull off a leaf and munch!” Great idea.

Garam Masala Curry, from the Pensey website, is “Hand-mixed from: coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger and nutmeg.”

It is not so much hot as it is tasty, spicy. Cardamom is a little sweet and the cloves and nutmeg are earthy. Added to the cabbage and roasted with it, the result is a delicious delight that counters the sometimes strong taste of cabbage. Instead, it’s a welcome flavor, something grandma might have baked.