Rosemary Spiked Cabbage Food

GARLIC ROSEMARY ROASTED CABBAGE STEAKS {WITH CHIMICHURRI}

Steps:

• Preheat the oven to 400 degrees F. Grease a baking sheet or line with unbleached parchment paper and set aside.
• Slice the cabbage into 1/4" to 1/2" thick rounds. Place the cabbage slices on greased baking sheet and set aside.
• In a small mixing bowl, add the melted fat of choice, chopped garlic and chopped rosemary and give it a quick stir. Evenly distribute the garlic-herb mixture over the top of each cabbage slice. Season each cabbage slice with sea salt. Place in the oven for 35 to 40 minutes or until the cabbage slices have softened and begin to have golden brown edges. Since all ovens vary, please check your cabbage "steaks" around 20 minutes to gauge how much longer they will need in your oven. You don't want the cabbage to burn or it becomes bitter so watch it carefully.
• While the cabbage "steaks" are roasting make the chimichurri sauce. Add all of chimichurri ingredients to a blender or food processor. Mix it for just a few seconds until everything comes together. It's okay to leave it a bit chunky if you prefer or blend until completely smooth. Set aside.
• When the roasted cabbage steaks are done, serve immediately and generously drizzle the chimichurri sauce over each cabbage steak.

ROSEMARY BRAISED RED CABBAGE WITH KABANOS

Steps:

• Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.
• Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.
• Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.

ROSEMARY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
• Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
• In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.