Cabbage and Broccoli Delight

Last week I talked about similarities/differences between the Savoy cabbage we received this past week versus green/red cabbage. This week we might have a choice between Savoy, Napa and green cabbage. Although they are interchangeable, Napa cabbage leaves are a bit more soft and flexible and it is milder in flavor. Both Savoy and Napa are good cabbages to use for stuffing.

An easy way to enjoy the cabbage is to slice it thinly, like you would for cole slaw. In a large saute pan, heat a little oil or butter (or a combination) at medium heat. When warm, add the cabbage and allow to cook, stirring frequently. Cook until soft and starting to brown. Add salt and pepper and herbs as desired and enjoy! The cooking mellows the taste and it is almost nutty in flavor.

Did you know that broccoli is delicious roasted? Simply preheat the oven to 450 degrees. While heating, toss broccoli florets with olive oil, sliced garlic, salt and pepper. Spread in a single layer on a cookie sheet and roast for about 20 minutes, until softened and browned on the edges. Enjoy as is, or sprinkle a bit of parmesan cheese over the broccoli.