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I mean brussel sprouts are a cabbage cultivar, so they are the same thing normally. It’s all Brassica, man.
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I mean, you can cut the core out, stuff that bad boy with butter, bacon, salt and pepper. Pop it in at 350 for about an hour, resting on a ring of foil or something like that to keep it from rolling.
You end up with the center being soft and delicious with the outer layer being deeply caramelized.
Slice that sucker up and die happy.
Or! Core, chop and throw into a roasting pan, liberally butter it, salt, pepper, and bacon. Smash and mince a few cloves of garlic. Dice an onion. Lay the onion on top, bake at 350 for about a half hour, checking through the window to see when it starts getting golden on the edges. Pull it out, add on the garlic and toss it all. Back in for ten to fifteen, or the desired level of caramelization is reached.
Or! Core and chop while boiling egg noodles. In a large skillet, fry bacon. Set cooked bacon aside. Turn heat down to medium. Generously add butter, let it just barely melt, then add diced onion. Sweat gently until tender. Add cabbage, salt to taste, and cook until cabbage is tender and just beginning to brown up at the edges.
In a large roasting pan, mix the noodles with the cabbage and onion. Pepper generously. 350 for fifteen to twenty, checking for desired caramelization. Toss reserved bacon in before serving
Now, you could just roast the cabbage without all the butter and bacon. And it ain’t bad that way. But, c’mon, even sex is better with bacon and butter, so why would you?
In any case, you could fry up a nice kielbasa to go with, or chop one up to roast with the cabbage. But that’s more as a side to the cabbage, kind of a palate cleanser ;)
Can someone please make a cabbage recipe community? I love cabbage.
My contributions:
Cabbage lasagna, layer blanched cabbage leaves, bechamel, ragu (not the brand ragu, the actual food), mozzarella in a deep dish and bake.
Cabbage rolls, wrap cabbage leaves around a mixture of ground beef, rice and tomatoes, bake covered.
But my favorite: cut cabbage leaves into strips, sauteed with onions, carrots, garlic, celery. Serve with blackened kielbasa and wild rice cooked with fresh tomatoes.
My least favorite thing about my wife is that she doesn’t like cabbage. I’m sure most people in my life appreciate that about her but I don’t. I miss cabbage
Cut it into quarters from base to tip and prepare a smoking-hot griddle or skillet, sprinkle coarse sea salt in the layers. Put a little high heat cooking oil on whatever cooking utensil you’re using and sear up both of the cut sides of each quarter. Once the first side starts to brown, flip to the second side. When the second side browns, pour some 5% vinegar on the cabbage and caramelize both cut sides. Slice up and enjoy one of the cheapest, easiest meals you’ll ever make.
Similar to your third option, cut kielbasa into ⅓" slices. Brown in generous amounts of butter. Remove from pan and brown a similar volume lf sweet onions. Add in sliced cabbage about half way through and adjust your heat to keep everything browning. Stir as needed, but not continuously; leave stuff still long enough to sear, but not burn. Get the egg noodles going. When the cabbage has cooked down enough to be tender add the kielbasa back in and turn down the heat. Season with salt and peper, and a couple splashes lf balsamic vinegar. Be conservative with the balsamic, but it will really make the seared kielbasa pop if you get it right. Then serve with the wide egg noodles when they finish cooking. The wide egg noodles should look more like a wide fettucini, not the short curly noodles that many stores carry.
Okay, but only one sprout? Not a whole stalk?
It’s brassica all the way down.
Clearly, that’s kohlrabi.
Meal prep by making okonomiyaki, fart nasty on your coworkers all week
I think it might actually be mustard.
