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Cabbage, because I can’t throw food away unless it’s moldy…

I don’t like strength training, but I like having flabby arms less.

I don’t like cleaning the toilet, but I like having a dirty bathroom less. (Matty B is laughing right now, thinking, “She doesn’t even know where the toilet brush is, much less how to use it!)

I don’t like cabbage…


But I like wasting food even less.


You’ll recall that last week I made this cabbage salad that was less than fabulous. But I still had a 1/2 head left! I knew I couldn’t choke it down raw, but maybe a little heat could help.


I sliced it into wedges, drizzled it in olive oil and sprinkled it with salt. High heat (400) and 20 minutes later and I began to have some hope.


After perusing countless cabbage recipes online, I was less than impressed. The majority were heavy on the “slaw” aspect, something I’ve learned I’m not too keen on.

And then I found this recipe. The sauce is what really enticed me and it totally stole the show!

Pas de Deuxdidn’t give complete measurements, so I estimated and tasted along the way. Check out their recipe, but here’s what I did:

1/2 cup cashews
1/4 cup water
1 TBS maple syrup
1 TBS Bragg’s liquid aminos
1 tsp garlic chili sauce
1 tsp minced ginger
1/2 tsp salt

All ingredients are puréed in the vitamix. So good. So good that my roasted cabbage was not only tolerable, but enjoyable! (I think roasting the cabbage made a big difference too!)

I don’t like sand in my shoes…


But I like missing out on things like this even less…

Submitted to Meatless Mondays A-Z

Better With Veggies

3 responses »

  1. So glad you enjoyed the grilled cabbage and the dressing! The leftover dressing is great as a sandwich spread, salad dressing, and more… Let me know if you discover any other good uses for it!

  2. I’m weird and do already love cabbage–baked and with honey mustard? I have a summertime obsession with grilled romaine and an all-the-time obsession with honey mustard, so I have good feelings about this 🙂


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