I’ve found myself eating at Terri a lot lately. I can easily walk there from where I work and I crave their wraps every single day. The problem is that Terri also serves cupcakes, cookies and donuts. You can’t leave without having one. There’s also a new burger joint in our neighborhood that just opened up, and along with a few vegan options they sell the most amazing vegan double-layer carrot cake. So of course I’m eating that, too. Plus, I’ve been eating a lot of carrot cake donuts. And I recently discovered Emmy’s Coconut Vanilla Macaroons. Oh and I’m also rekindling a love affair with Trader Joe’s Soy Creamy Cherry Chocolate Chip.
I need some more vegetables in my belly.
Or I could just stop eating so many treats?
You’re right, Harrison. That is a terrible idea.
- 1 head of green cabbage
- 1/4 cup extra virgin olive oil
- Sprinkle of sea salt
- Sprinkle of fresh ground black pepper
- 2 garlic cloves, peeled and halved
- 2 sprigs of rosemary
- 1/2 cup chopped walnuts
- 2 tablespoons plus 2 teaspoons vegan butter substitute
- 1 tablespoons apple cider vinegar
- 1 tablespoon white balsamic vinegar
Preheat your oven to 400 degrees Fahrenheit.
Slice the cabbage, through the core, into 6 wedges.
Toss the cabbage wedges with the olive oil.
Sprinkle with sea salt and pepper.
Place the wedges, cut side down, in a single layer in a roasting pan.
Sprinkle the wedges with the garlic clove halves and rosemary sprigs.
Tightly cover the pan with aluminum foil and bake until the cabbage cores are tender, roughly 15 minutes.
Remove the pan from the oven, uncover the cabbage and turn the wedges over.
Place back in the oven, uncovered, and bake until the cabbage wedges are brown around the edges, roughly 5-10 more minutes.
Remove the cabbage from the oven and transfer to a plate or platter.
Strip the rosemary from its stems and set aside.
Discard the stems and garlic cloves.
Toast the walnuts in a medium skillet over medium heat, stirring frequently for 5 minutes or until lightly browned. Remove from skillet.
Use the same skillet to melt the vegan butter substitute.
Stir in the walnuts and rosemary needles and cook over medium heat, stirring frequently, for 2 minutes.
Reduce the heat to low and stir in the apple cider vinegar and white balsamic vinegar.
Cook for 30 seconds.
Spoon the warm dressing over the cabbage wedges.