I picked this lovely bouquet of cabbage on New Year’s Day. Then I returned to the garden and picked some mustard greens.
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:
First I decided to try both Red and Savoy Cabbage. (Why is it called Red when it is so purple?)
I also cut the center core out of each leaf because it seemed like that would take so much longer to get crisp.
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.
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!