It can get boring having the same flavors and seasonings over and over again each night of the week. For us, it tends to be some sort of Italian concoction of flavors; however, as much as we love it, having a cuisine of a different region can be quite refreshing.
If you’re not accustomed to eating cabbage, I would encourage you to give it a try either roasted or sautéed. It takes on a “pasta” texture and its mild flavor picks up whatever seasonings you choose to use. Not to mention it is inexpensive and makes great leftovers…I’m sold. We are growing it in our garden for the first time this year. So far, it is doing so well! I cannot wait to see how it compares to the store-bought.
For this recipe, I tend to toss the ingredients together and pop it in the oven; the oven is nice because you do not have to think about it cooking until it’s time to stir or rotate. With the warmer weather sizzling things up, turning on the oven can be less fun. For that reason, this dish can also be cooked in a large, heavy skillet with a lid.
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