Here's my recipe for a super yummy (and oh-so-simple), spicy cabbage. And of course, all delightfully vegan. Enjoy it with a big mound of mashed potatoes :)
8 tbsp of Earth Balance (or other vegan 'margarine')
1/8 cup of olive oil
salt & pepper, to taste
red pepper flakes, to taste
water
Preheat oven to 350 degrees. Spray a large casserole dish on sides and bottom. Cut cabbage into wedges (should be around 6-8 wedges) and place them on their side into the dish. Drizzle olive oil over the entire dish. Then place 1 pat of Earth Balance on each wedge. Add salt and pepper. Lastly, add on the red pepper flakes (depending on how spicy you like it).
Pour water into casserole dish until the bottom is completely covered. Cover dish with foil. Bake for 45 minutes.
Then remove the foil. Flip wedges over, and place dish back into the oven until all or most of the water has evaporated. Keep flipping/stirring the wedges. I know it's done when the edges start to brown.
Enjoy it with a big mound of mashed potatoes, dumplings, or seasoned red potatoes :)
Ingredients:
1 head of cabbage8 tbsp of Earth Balance (or other vegan 'margarine')
1/8 cup of olive oil
salt & pepper, to taste
red pepper flakes, to taste
water
Preheat oven to 350 degrees. Spray a large casserole dish on sides and bottom. Cut cabbage into wedges (should be around 6-8 wedges) and place them on their side into the dish. Drizzle olive oil over the entire dish. Then place 1 pat of Earth Balance on each wedge. Add salt and pepper. Lastly, add on the red pepper flakes (depending on how spicy you like it).
Pour water into casserole dish until the bottom is completely covered. Cover dish with foil. Bake for 45 minutes.
Then remove the foil. Flip wedges over, and place dish back into the oven until all or most of the water has evaporated. Keep flipping/stirring the wedges. I know it's done when the edges start to brown.
Enjoy it with a big mound of mashed potatoes, dumplings, or seasoned red potatoes :)
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