I have not made these in a long, long time. They used to be a favorite of ours and then I just forgot about them, sadly! The cabbage looked great last grocery trip and I was reminded of delicious cabbage nests, so I grabbed a small head.
This is one of those dishes where just the base remains the same, but you can switch it up anyway you like. Every time I have made it has been a different adventure based on what was in the fridge at that particular moment. This latest version was absolutely delicious, so I think it's worth repeating.
1 small green cabbage
4 or 5 green onions (new addition this time!)
2 Tbsp Parmesan cheese, grated
In a medium bowl, combine the eggs, cheese, salt, and pepper. Halve the cabbage, discard the outer leaves, cut out the core, and then slice into thin strips about 1/4" wide. Separate the cabbage into ribbons as you add to the bowl. Chop the green onions on a bias and add to the bowl. Toss for a few minutes, turning over to make sure the cabbage is covered in the egg mixture. Place in "nests" (or in this case, a "bed") onto a greased baking sheet. Pop into a 400° oven for 20-25 minutes until the cabbage is tender and the top and bottom are browned a bit. (Yes, my oven has burnt splatters on the bottom - I'm domestically lazy remember!?)
~1 pound home made Italian sausage (courtesy of Dad)
1 green pepper, chopped
1/2 leftover onion
1 leftover red potato
14.5 oz. can of diced tomatoes (I used Red Gold basil, garlic, and oregano)
In a medium skillet brown the sausage, breaking up as it cooks. Add the chopped green pepper and any leftovers you have on hand. In this case I used half of an onion and red potato that had been previously grilled and was hanging out in my fridge. Once the sausage is cooked and the vegetables are tender, add the can of tomatoes, stirring to incorporate. The tomatoes I used were already perfectly seasoned and tasted great with the sausage. If you use plain tomatoes you may need to adjust the seasoning to your liking.
Scoop a "bed" of cabbage onto your plate and then top with a few spoonfuls of the sausage mixture and tomato sauce. Serves 4.
If you haven't made this yet, you really need to. The roasted cabbage on its own is such a delicious flavor burst, but then to top it with yummy combinations of things puts it over the top!
Like I said, this can be switched up so many ways! You could use tofu or just veggies for a vegetarian version. Add seafood if you're a pescatarian! It's a useful vehicle to use up leftovers in the fridge so you don't waste food or throw anything out. Also, for Celiac sufferers or low-carb eaters this is a great way to enjoy Italian flavors without the use of pasta. The bed of cabbage is so fulfilling, you won't even miss the noodles!