St. Patrick’s Day is once again upon us. This year, it came with a gift: another snow day. (They keep getting more enjoyable and less plausible. I mean, it’s the middle of March!) So, since Carolyn and I had nothing better to do than lounge around the abode, waiting to hear back from the sellers’ real estate agent, we decided to look for ways to celebrate the holiday.
There are several foods associated with St. Patrick’s Day—associated, to be more precise, with the Irish. There’s corned beef, of course, and lamb stew with leeks, carrots, and potatoes. There’s Irish soda bread and shepherd’s pie (a personal favorite). There’s beer, which is perhaps the holiday’s most widely adhered-to tradition.
Then there’s cabbage. Cabbage, an important part of every St. Patrick’s Day diet, is a proud, if underrated, vegetable; in fact, from what I can tell, it gets a bad name. This is a sad thing, because cabbage tastes really good when prepared correctly, and are very healthy, to boot (sorry, don’t mean to sound sanctimonious on this hallowed day).
Anyway, because family was in town this weekend and we didn’t have time for a real blog post, we thought we’d pass along a solid cabbage recipe. Here’s how you can roast your own cabbage:
1 green head cabbage, core removed and cut into 8 wedges
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
½ teaspoon ground black pepper
Salt to taste
1 teaspoon caraway seeds (optional, or substitute dill or fennel seeds)
Preheat oven to 400 degrees.
In a small mixing bowl, whisk together oil, mustard, garlic, pepper, salt, and ½ teaspoon of the caraway seeds (if you’ve got them). Brush all sides of cabbage wedges with the oil mixture and place on a large (preferably rimmed) baking sheet. Sprinkle cabbage with the remaining caraway seeds (if you’ve got them). Cover cabbage with foil and roast 45 minutes, remove foil and roast additional 10 minutes or until lightly golden and tender. Serve immediately.
And have a Happy St. Patrick’s Day!