January 2nd, 2016 at 3:32 pm
Posted By: gardenguru
Posted in: Growing Vegetables,Herbs,Recipes

cabbage 007

I picked this lovely bouquet of cabbage on New Year’s Day.  Then I returned to the garden and picked some mustard greens.

mustard greens 006

There was also some dill, cilantro and two turnips out there.

I love using the cabbage to make soup with potatoes and Canadian bacon, but wanted to try something new.  After searching Pinterest I found this:

Red Cabbage Chips

First I decided to try both Red and Savoy Cabbage.  (Why is it called Red when it is so purple?)

red and Savoy

I also cut the center core out of each leaf because it seemed like that would take so much longer to get crisp.

ingredients for sauceolive oil mixture

My delicious lime basil was long gone so I used lemon thyme, olive oil, pepper and Himalayan Pink salt.  (That’s the only kind of salt I use now.)  No chopping the thyme, I just stripped the leave and added it.

red dried Savoy dried

I decided to try baking them at 250 degrees for about an hour to speed up the process.  After 15 minutes I switched the trays and noticed they had really shrunk.  After another half hour I was going to turn them over when I discovered they were already done, maybe a little too much.  My oven is convection so that may be why they cooked so fast.  Next time (and there will be a next time!) I will try the 200 degrees.

The biggest problem I had was trying to stop eating them!