This little nugget of a treat may have rendered from cabbage being the actual only item left in my refrigerator, a starving belly and a bit of desperation... quite possibly a low number being displayed in the checking account. Who can be sure.. but either way it's still a go to and I super love it. It's so easy to make, fast, healthy and tasty as a topping or flying solo.
Ingredients
1 head of cabbage (during the summer I get to use garden fresh cabbage, yum)
1/3 of a cup of Olive Oil
3 Tbsp White Vinegar
Red Chili Flake to taste
Salt + Pepper to taste
Sprinkle of Parmesan Cheese (optional)
**Summer time? Add a dash of fresh dill, you won't regret it.
How To?
Preheat Oven to 350
Slice your cabbage in to thin strips
Distribute evenly on a baking sheet
Drizzle Olive Oil over Cabbage (add a little more it isn't all glistening in this goodness)
Drizzle Vinegar just the same
Add your Red Chili Flake and S+P
Bake for 15 minutes or until Cabbage is starting to crisp up on the edges
Add Parmesan and Dill, stir up....
Indulge!
Yum.. I often find myself topping soups with this treat during the winter, or eating it for my whole dinner on a hot Summer day.. So good.
xo- karen mitchell
