Roasted Red Cabbage
When I received a red cabbage (a very LARGE red cabbage) in my Bountiful Basket last week, I started searching for recipes. Of course I found dozens and skimmed through about a half-dozen of those and landed on roasting. I used half of the cabbage - which worked well on two levels: 1) that's as much as would fit into the pan and 2) that gave me another half-cabbage for the second go-round...with my adaptations. I neglected to take pictures, and for that I apologize. To be honest, we had cleaned up prior to having friends over for dinner the other night, and I couldn't remember where I had stashed my camera. You'll be happy to note that I have found it, because it was right in plain sight where I left it. Anyway, here we go... Roasted Red Cabbage 1 small or 1/2 large red cabbage 1 large sweet onion 1 head of garlic 1 medium apple 3 slices jalapeno bacon olive oil balsamic vinegar Preheat oven to 350 degrees. Dice jalapeno bacon and cook until nearly crispy.