Roasted red cabbage with pears & thyme
Roast
Roasting
I take as much pleasure in eating with my eyes as in tasting the food itself. The visual composition of a plate, the combination of colours and textures and general presentation are as important to my ‘eating experience’ as are the smell and taste of the food. I feel they are important because they stimulate my creativity in the kitchen and help set the mood of a meal. I like to explore the potential of a given vegetable and most of all, enjoy the results in good company. <br />This has quickly become one of my favourite ways to eat red cabbage. It makes a rather impressive side dish for a holiday meal or, with the combination of a whole grain and protein, it can definitely be upgraded to a main course. <br />More info at : http://entrejardins.com/2013/11/28/roasted-red-cabbage-with-pears-thyme-couve-roxa-no-forno-com-peras-e-tomilho/
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