I know what you’re thinking. “Really, Julie? You’re posting all weekend on the facebook about making cupcakes and now you’re giving me cabbage? And on a Monday, like Mondays need to suck more?” I know. I know. I’m not even going to try to make cabbage exciting. But hear me out. I have not one, not two, but THREE cupcake recipes coming at you over the next two weeks. And they’re good ones. If you’re not following my ridiculous train of thought, what I’m basically saying is I just gave myself license to give you one super unexciting thing for every three awesome ones.
I’m being pretty unfair to the cabbage here. Especially since I’ve basically made it my life’s work* to free its little cousin the Brussels sprout from its unfairly negative reputation. I actually really like cabbage, and like most of the cruciferous vegetables, it’s especially good roasted. It caramelizes a little and it completely changes the texture, with a pleasing crunch and a little brightness from freshly squeezed lemon juice.