Driving across the southern half of Alemania, we saw an AMAZING amount of repollo (cabbage) crops. The color of
the repollo was a magical purple just
like in the foto. I ask myself how
much repollo one country can really
eat, especially when I’ve only seen it made ONE way…..hmmmm?? Anyway, we were driving by WAY too fast for
me to take a foto, but I was able to
find one at Floridata. (If you click on the foto,
it will take you to extra interesting información
about repollo!). Ironically, right before we left for our
trip, I found a recipe for Roasted Cabbage Wedges by Martha Stewart. I was not really a fan of repollo before eating it prepared this
way. Now, I can’t get enough!
I don’t use caraway or fennel seeds as Martha’s
recipe calls for….I came up with my own concoction Below are mine, and yes, I
used all of them together along with salt.
I also found that I only have to
bake the slices for about 20 minutes.
Repollo is really
healthy as well as filling and is a great accompaniment for many main
dishes. Adiós vinegary and tangy over-boiled repollo….now we have a fresh and flavorful alternative!
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