Roasted Veggie Puree Takes my Blues Away!

Variety is the spice of life so why not eat one dish several different ways?  I recently had an abundance of cabbage, so I whipped up a little something nourishing and nutritious.


  • 1 medium head red cabbage
  • 1 medium head green cabbage
  •  6-8 Russet potatoes
  • 4 apples (any variety)
  • 1 large Vidalia onion
  • extra virgin olivbe oil
  • salt & pepper to taste
  • 1/2 cup water


  • Preheat oven to 375 dregrees
  • Roughly chop all ingredents and add to a roasting pan
  • Drizzle with extra virgin olive oil, season with salt & pepper (to taste), add water and mix gently
  • Cover  and cook for 25-35 minutes (until fork tender)

You could eat this as a main or side dish. Add some vegetable stock to it, chop up the potatoes and apples smaller and enjoy it as a rustic soup or puree everything, add some kielbasa and enjoy it as a hearty, stick to your ribs stew!


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