Baked Cabbage PDF Print E-mail
Side Dishes

Sonia found several small heads of cabbage that had been overlooked in the drawer of our extra refrigerator. They were pretty spent, but after taking off several layers of outer leaves, I realized they could be salvaged. Although they were not good enough for making slaw, they would be fine baked. After washing, I sliced in bite size pieces, spread out over two 13 by 9 pans, covered with chunks of butter (other times I cover with drizzled olive oil), salt, and pepper, and baked at 350 until tender and slightly browned (about 45 minutes). It was delicious.