Tag Archives: easy side dish

Roasted Purple Cabbage Wedges

Why is purple cabbage called red cabbage?  It’s not red.  This is a mystery to me.  I call it purple cabbage.  So there.

In any case, I usually prefer the red to the green.  It’s a little sweeter and holds its shape better when cooked.  Nobody wants limp, squishy cabbage.  But firm, almost crunchy cabbage bursting with flavor?  That’s another story.  These wedges are simple to make and very tasty!  I cooked these in the oven, but I also think they’d be great on the grill too. Or campfire?

If you prefer green cabbage, either kind will work great for this.  Since I prefer my veggies a little on the crunchy side I only cooked mine about 20 minutes.  If you like it a little softer, keep it in a little longer.

Roasted Red Cabbage

Roasted “Red” Cabbage.  Even more purple when it’s cooked!

Roasted Purple Cabbage Wedges

1 red cabbage, quartered
4 strips bacon
1 tsp. olive oil
2 tbsp. lemon juice
1 tbsp. worcestershire
1/4 tsp. salt
1/4 tsp. pepper

Cook bacon and drain on paper towels.  Preheat oven to 425˚.  Mix olive oil, lemon juice, worcestershire in a small bowl.  Place each wedge on a square of foil.  Drizzle mixture over each one, sprinkle with salt and pepper.  Crumble bacon on top.  Wrap each wedge individually.

Ready to wrap and cook.

Ready to wrap and cook.

Place on a baking sheet in the oven and bake for 20-30 minutes.

These paired beautifully with farmers market franks and snap peas.  Yum!

Roasted Red Cabbage

Roasted Purple Cabbage, snap peas & franks.  Delish!

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Downright Fancy Baked Potatoes

Need a fancy side dish that 99% of people will absolutely love?  Look no further. I’ve made these a few times and they are always a huge hit.  Not only do we love them, but when we have dinner guests they add a little fancy touch to dinner that an ordinary baked potato just wouldn’t have.  They are easy to make but get an A+ for presentation. If these were a house, you could charge extra just for the curb appeal.

You can use any potatoes for this.  I used Yukon Gold potatoes basically because I was too lazy to peel and not a huge fan of russet potato skins.  But feel free to use whichever spud floats your boat.

Downright Fancy Baked Potatoes

Downright Fancy Baked Potatoes

 

Downright Fancy Baked Potatoes

Yukon Gold potatoes (or whatever kind you like)
2 cloves garlic
1 tsp. butter
A pinch of salt, pepper, & dry Italian seasoning (or use whichever seasonings you like best)
Olive oil

Preheat oven to 400˚.  Slice off a thin piece on one side so the potato will sit still and not roll around while you are trying to slice it.  Make thin slices all the way across the potato, but not going all the way to the bottom.  You want the potato to stay together so stop short about 1/4 inch from the bottom (don’t beat yourself up if you slice one in half, it will still taste fine).  Slice garlic very thinly and slip between potato slices here and there.  Slice butter thinly and insert here and there into potato slices as well.  Sprinkle potatoes with seasonings.  Drizzle with a bit of olive oil.  Place on a baking pan and bake for about 1 hour until fork tender.

Why not make a couple extra?  They are terrific the next day.

Why not make a couple extra? They are terrific the next day.

I always try to make a couple extra because the next morning I like to do this:

Pull apart, toss in a pan, add a couple of beaten eggs, scramble.  Top off with hot sauce.  Breakfast of champions.

Pull apart, toss in a pan, add a couple of beaten eggs, scramble. Top off with hot sauce. Breakfast of champions.

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