In an attempt to use up an entire head of cabbage that was on it’s last legs, I came up with this idea last night. It’s so easy, it hardly qualifies as a recipe but here’s what I did anyhow:
*Sliced the cabbage into 1/4 to 1/2″ slices.
*Drizzled a cookie sheet with olive oil.
*Layed out the slices and drizzled them with more olive oil and salt and pepper.
*Baked for approximately 30 minutes at 375 degrees until the outer rings were golden brown and crispy.
*Promptly ate delicious roasted cabbage in its entirety.
Oh, and pardon the aluminum foil. 🙂 I do not like to cook on it but sometimes I just can’t resist the fast clean-up.
This Martha Stewart recipe for Classic Rhubarb Fool with Farm-Fresh Cream sounds superb! I didn’t realize it was a traditional English dessert.
Rhubarb is one of those things that evokes some fond childhood memories for me. I remember it growing out of control in my grandparent’s backyard. Those midwest summers were HOT! I’d go out and pick a stalk or two and get to dip it in a dish of sugar. What a treat it was!
This also reminds me of my new favorite yogurt from noosa. The strawberry rhubarb flavor is hands down, the best yogurt I’ve ever had! And, and it’s clearly labeled Gluten Free. Yay!
Here’s some kid-friendly gluten free recipes compliments of red tricycle. The Homemade Chicken Fingers were gobbled up immediately by my finicky little ones!