Roasted vegetable and cabbage salad

We’ve been eating salad often the last few weeks. Mainly because we go out during the week and eat way too much and have to make up for it by having salad for dinner during the week. This week we decided to do grilled vegetables on top of a bed of roasted cabbage. I used sweet vegetables so that we could toss the salad with either a balsamic vinegar or some chipotle infused olive oil.

Ingredients:

  • Sweet potato
  • Sweet yellow onion
  • Carrots
  • Cauliflower
  • Poblano pepper
  • Cabbage
  • Thyme
  • Rosemary
  • Olive oil
  • Salt & Pepper

Steps:

Chop all vegetables. The sweet potatoes and the carrots take the longest to cook, so keep the slices thin. I like to slice the poblano thin. The cabbage should be sliced into thin ribbons. Toss the vegetables with a bit of olive oil and your spices. I used thyme and chopped rosemary from our garden, sea salt, and cracked black pepper.

Chopped vegetables

Oil a grill pan and cook the vegetable mixture over a low heat. This probably takes 20 – 30 minutes.

Grill pan

While the vegetables are cooking, prepare the cabbage. Toss the thinly sliced cabbage with olive oil, salt, and pepper. I usually just spread it out on a foil lined baking pan and use my oil sprayer to give the cabbage a light coat of oil.

Cabbage ready to be roasted

Roast the cabbage at 400 degrees. Stir it when the cabbage around the edges of the pan starts to brown. You want the cabbage to be uniformly cooked throughout. The total cooking time is about 15 minutes.

Cooked vegetables

Cooked cabbage

Serve the vegetables over a bed of cabbage. Each person can season their vegetables as desired. We tossed our vegetables with balsamic vinegars and olive oils on different nights:  red apple balsamic, chipotle olive oil, and fig balsamic. The red apple balsamic and chipotle olive oil were both from Con Olio Oils and Vinegars here in Austin. The fig balsamic I made myself earlier this year.

Bounty from Con Olio

If you don’t top your dish with cheese like my husband does, then this makes a nice vegan dinner.
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Making Stir Fry

Like most people, my husband and I like stir fry. The problem is that every time we try to make it at home, it’s bland at best despite following tasty sounding recipes.

Every so often we forget that we’re bad at making stir fry and give it another go. This time, I was persuaded to try yet again by two things. This blog post from Yard Farm, ATX about how to roast cabbage by tossing it in olive oil with some salt and pepper. It suggests using the roasted cabbage as a noodle substitute and I do love some cabbage. Then, the most recent Vegetarian Times magazine had a section on Asian dishes, including one for Stir Fried Rice Noodles. The recipe calls for rice noodles, asparagus, sugar peas, eggs, green onion and a sauce. It looked amazing.

Luckily for us, it turned out delicious this time, despite the changes I made to the recipe.

The recipe in Vegetarian Times:

Asparagus and Sweet Peas ready to be cooked, sliced green onion, minced garlic:

Eggs being cooked omelette style, to be sliced up later:

Rice noodles soaking in hot water (we didn’t completely replace them with cabbage):

Sweet peas, asparagus, and garlic cooking:

Roasted cabbage – oh man, this was so good I just ate it by itself:

All ingredients together, simmering in the sauce: