Roasted Cabbage and Potatoes (V)

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child

Happy Wednesday to everyone!!! It is another gorgeous day here in Budapest. I woke up to make oatmeal, teach yoga, and begin my day of work and exploration. I am completely blown away by how gorgeous this city is! I am eager to share more about my travels over the next couple of weeks.

One of my biggest challenges with traveling is the ability to maintain my eating standards. Traditionally, I aim for a mostly plant-based diet – especially when cooking for myself. Budapest is great because I have been able to find a few vegan restaurants, but eating out at standard restaurants requires a bit more flexibility, mostly related to dairy.

It is a blessing that I love to cook. However, there is a major challenge with cooking on the road: limited spices! For those who cook a lot of vegan/vegetarian food, you know that spices are everything and most recipes involve a plentiful variety of common and exotic flavors.

Must haves: Oil, Salt, & Pepper | In Hungary: Paprika | Fave fresh spices: Lemon & Garlic

(PS – another challenge is learning how to work old school gas ovens… took me forever to figure out how to ignite it!)

Therefore, I am going to be sharing a lot of recipes that focus on fewer ingredients and spices, which is also helpful when you are not traveling! Reducing the number of ingredients in recipes helps to keep your pantry less full and your wallet a little heavier. (Don’t get me wrong though, I am usually all about the spice!)

Roasted Cabbage and Potatoes

Servings: 2-4
Time: 50 minutes total
Difficulty: easy
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Simple recipe with few ingredients

Ingredients

Head of green cabbage (I only used about half)
8-10 baby potatoes (any variety)
4 tbs olive oil
2 cloves of garlic, minced (or 2 tsp garlic powder)
Juice of 1 lemon
Salt, Pepper, and paprika to taste

Directions

Pre-heat the oven to 400°F. Oil a baking sheet (option to cover in aluminum foil)
Cut cabbage into 1 inch “steaks”. Mix about 2 tbs olive oil, 1 clove of garlic, and lemon juice in small bowl. Place the cabbage on a baking sheet. Use brush or spatula to cover both sides of the cabbage “steaks” with the oil mix. Top with desired salt and pepper.
Place potatoes in large bowl. Drizzle with remaining olive oil (about 2 tbs) and minced garlic (1 clove-ish). Add salt, pepper, and paprika to taste. Toss around until potatoes are well coated. Place potatoes on baking sheet.

Place baking sheet with cabbage and potatoes into the oven. Bake for 40 minutes, flipping the potatoes and cabbage half-way through. The cabbage should roast nicely on the edges and the potatoes should be slightly toasted.
When finished, serve it up! I included a simple mushroom risotto with my dinner. Delicious!