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Charred Cabbage & Veggie Bowl
After a few days of eating and drinking way too much good food and beverage in Steamboat Springs, Colorado, I decided to try out the veggie plate recommended by our server at local brewery, Mountain Tap. It was so delicious (even while smelling everyone else’s pizza!) that I set out to recreate it as soon as I got home.
Prep Time: 00:10
Cook Time: 00:30
1 whole red cabbage, quartered
2 Small zucchini
2 Small yellow squash
1 yellow bell pepper
2 Small sweet potatoes
1 Small bag of heirloom carrots
4 tbsp butter
2 tbsp olive oil
2 tbsp fresh lemon juice
1Preheat oven to 400.
2Heat 1 tbsp oil on medium high heat in a heavy pan. (I used cast iron.)
3Add cabbage pieces, cut side down, and leave them there for around 10 minutes to char.
4While that’s working, slice up your veggies. Try to cut everything to be around the same size so it cooks evenly.
5Mix veggies with remaining tablespoon of oil and add any preferred seasoning. (We use Tony Chachere’s Original Creole Seasoning for pretty much everything, but you can use salt and pepper or a little garlic salt if you want.)
6Roast veggies for 30-35 minutes.
7By now, your cabbage should have a pretty good char on the pan side. Add butter to the pan, and turn your heat down to medium low.
8When the butter foams, spoon some it on the top of the cabbage and then let it sit for another 5 minutes.
9Next, flip each cabbage piece over to the other cut side, and let that sit for 5 more minutes
10By now the cabbage should be nicely charred and the leaves should be softened. Remove cabbage from the pan and let it cool on a cutting board.
11When cabbage has cooled, slice thinly, starting at the top and discarding the still-hard white chunks from the core.
12To serve, add a cup of charred cabbage to a bowl, top with 1/2 cup of roasted veggies, and mix in lemon juice and salt & pepper to taste
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