Cabbage Crisp

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Sometimes you just have to branch out and try new things. I’ve mentioned in the past that I am not a vegetarian, but if I never had meat again I’d be OK with that. I love all things vegetable, almost to the exclusion of protein foods. I can always tell when I get the shakes, it’s time for a piece of cheese or a hard boiled egg.

So, I found this recipe on YouTube. It looked ever so interesting to me. I love the versatility of cabbage. I started loving it in corned beef and cabbage. I next moved on to adding it to my Asian stir fries. And of course, Hello!, I almost forgot cabbage rolls.

3 medium-sized potatoes (approximately tennis ball sized or smaller)

2 carrots

1/2 cabbage

Grate everything with a blender or by hand.

Add 2 eggs, 3/4 cups breadcrumbs, 1/4 teaspoon nutmeg, 1/2 teaspoon salt. Mix well. Lay down a piece of parchment paper in a rimmed baking sheet 10 x 15 or so. Spread mixture in pan. Drizzle with 1/2 cup olive oil. Cook in the oven at 400 ° for 25 minutes.

*****From the Recipe Box:

This comes out crispy and needs to be cut into squares.

I added granulated garlic and onion. Bland food is boring food.

I’m using it as a side or I crisp it up like hash browns and fry an egg on top.

and remember: It’s OK to make mistakes, to have bad days, to be less than perfect, to do what’s best for you and to be yourself. Big kiss, Lynn

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