Thyme Roasted Cabbage Food

GARLIC AND HERB ROASTED CABBAGE

Steps:

• Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.
• Quarter the cabbage lengthwise, cut away the tough core from each quarter, then cut them in half to make a total of 8 wedges. Arrange the cabbage in a single layer on the prepared baking sheet and set aside.
• Melt the butter and olive oil together in a small saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Whisk in the mustard and herbs and remove from the heat.
• Brush half the butter mixture onto the cabbage wedges and season them liberally with salt and pepper. Roast for 10 to 12 minutes, then remove the cabbage from the oven and carefully turn the wedges over.
• Brush with the remainder of the butter mixture, season with salt and pepper and continue roasting until the cabbage is tender, 15 to 20 minutes longer.

TURKEY CABBAGE STEW

Steps:

• Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.

CRISP ROASTED CABBAGE

Steps:

• Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
• Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.

THYME-ROASTED VEGETABLES

Steps:

• Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.