I have made cabbage pizza using this principle...cook the cabbage slices in the oven then top with marinara sauce and plant based cheese bake until heated through....delicious!
If the little tiny pieces and parts are so yummy I wonder what it would taste if you shredded it like coleslaw and that ended the spices and balsamic vinegar before baking. You could also add shredded onion to the mix. Thanks for the great idea Ann
You two are so funny together! I just found your channel although I have listened to many of Rip's podcasts. Just the thing I needed to watch after a few minor verbal battles about vegetarianism and veganism this week ( (instigated, as always, by others). I felt rather downhearted so this cheered me up. Thanks ladies!
Since I live in a tiny house on Wheels and most of my cooking is done by propane which is more expensive I prefer to use my electric air fryer I'm going to try this recipe in my air fryer.
Sounds good! Jane, thanks for keeping it pantry friendly with your suggestion. (Most of us don't have the Olive Tap, or gourmet vinegars, other than maybe the Trader Joe's varieties.)
I LOVE the way you two roll in the kitchen. Your food prep is so unfussy and real. I love the way u just pick it up and hand a slab to the cameraman. That's food-porn!. Lol
I plan to mix fresh lemon juice with my white balsamic vinegar. But, it is purple cabbage. I don’t know why regular purple balsamic wouldn’t work just as well,
