>> 1 head of cabbage
>> 4 to 6 tbsp olive oil
>> finely chopped garlic mustard
>> finely chopped onions
>> finely chopped garlic (or use garlic powder)
>> ground dried stinging nettle (or any other wild green)
>> salt and pepper
>> grated cheese (if desired)
>> 5 slices of bacon, cooked and crumbled (if desired)
Preheat oven to 350°F.
Place the cabbage on a chopping board. Cut into slices no more than 1/4" thick, be sure to hold the leaves together. You can make 4 or 6 slices. (If making 6 then use more oil to create a smooth paste with the spices.)
Brush the plain oil on the bottom of the slices then place on parchment paper covered baking sheet.
Add to the remaining oil the stinging nettle, salt, pepper and if not using fresh garlic, the garlic powder. Mix well. Brush this onto the tops of the cabbage slices.
Arrange on the tops of the cabbage the garlic mustard, then onions.
Bake 20 minutes. Take out of oven then add the chopped bacon and cheese. Place back into the oven and continue baking for another 15 minutes. (Or if making the vegan version bake a total of 30 minutes.)
An alternative to this recipe is to use a pesto instead of the spices in oil. Creating your own "pizza" using cabbage is by far a healthy alternative to pizza dough. Use finely chopped mushrooms, hot peppers, jalapenos, etc to personalize your wild roasted cabbage.)
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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