Has anyone else noticed the subtle cabbage trend lately? A few months ago I read an article on kimchi in Saveur. Last month, Martha did a big spread on all different ways to cook cabbage. Last week, a friend of mine sent me a recipe for roasted cabbage with bacon. Cabbage seems to be every where. Needless to say, I took to roasting some cabbage myself. It’s quite good, very healthy, and extremely cheap. Someone had mentioned to me that they often use pumpkin seeds in their salads, and I thought they would be great with the roasted cabbage. Pumpkin seeds remind me of my childhood. I used to love carving pumpkins because we got to roast and eat the pumpkin seeds…

Anyway, to the recipe.

For the Cabbage:
-Cut in half, remove center root, slice length-wise
-Place on baking sheet, drizzle with olive oil, salt
-Roast in oven at 425 for about 40 min, or until brown and crispy
-Remove from oven, let cool, place on cutting board and roughly chop.

You can toast the pumpkin seeds as well-I threw a little seasoning on them and toasted in the oven for about 10 minutes. Combine with chopped cabbage.

For the scallops:
-Rinse and pat dry scallops, add salt and pepper
-Place 2 pats of butter, drizzle of olive oil into pan. Let butter melt and pan heat up
-Place scallops in pan, approx. 1 1/2 minutes per side until brown

Remove scallops from pan, place on top of cabbage, serve.

So:

Bag of Pumpkin Seeds $2.99
1 head of cabbage (organic, local) $2.83
Scallops (about 4/person, depending on size) $4.00
Grand Total: $9.82

Happy Cooking!