Roasted Napa Cabbage
Photo: Carolina Ayala / Contributor
Even though cold weather has peeked in and out of Houston in the last few weeks, greens, such as spinach or kale which grow best in cooler weather, have begun to show up at the farmer’s market in abundance. I picked up a beautiful head of napa cabbage from Eli’s table at the Urban Harvest Farmer’s market and wanted to experiment with serving it whole.
Cabbage, despite its high nutritional content, often does not get the respect it deserves and can hold its own as a dramatic yet vegetable main course like say, an artichoke or a Romanesco. Yet, cabbage, whose sweetness is intensified when roasted, reminds me of comfort food and nourishment. Especially when paired with a tart gingery cranberry chutney. This chutney may serve your holiday needs as well and would be delicious with roasted turkey or meat.