It’s 106, so of course, I’m roasting dinner 😳
I fell in love with Savoy Cabbage a few years ago at a farmers market in Southern France. It was just so gorgeous! I had to try it and I was pleasantly surprised at how tender and sweet it was compared to the more well known green and red cabbage. Now, everytime I see it in a store, I buy at least one head of it. It’s definitely a staple in this house.
What goes better with cabbage than 🐖? Not a whole lot!
I’m only cooking for 2, so I halved and quartered this head. Then instead of olive oil or butter, I melted down some leftover 🥓 fat (please tell me I’m not the only one who has a jar of bacon fat lying around!?!) Lightly dust with salt and pepper, cover with foil and roast for 20 min at 400. Half way through, flip them over,baste with more bacon fat, cover and finish roasting.
Once the 20 minutes is up, uncover, raise the temp to 450 for 6 minutes to crisp up the outer leaves.
Using the same pan (because dishes suuuuck) pierce the sausage and put back in the warm oven at 450 for about 7 minutes to cook through.
To cool off there is a nice, simple cocktail to go along (as usual!)
2 oz Botanist Gin, 1 oz Elderflower (normally this would be St Germaine, but I’m running low, thankfully IKEA has this wonderful Elderflower syrup). Mix over a fancy ice sphere, and top with the tonic of your choice. Swirl and enjoy!