Grilled Cabbage Wedges with Gochujang Mayo

 

Somewhere someone declared that cabbage was the vegetable of the moment. I say, what took you so long?!

I was the lunchroom weirdo who ate raw hunks of green cabbage all through high school, but raw cabbage is not something that everyone's tummy can handle. Here it is seared on high heat and then drizzled with gochujang mayo - a gift of the gods!

You want to use green cabbage and not Napa or Savory cabbage, since green cabbage has a dense and compact interior that is best for slicing into wedges to sear. Buy a cabbage that feels heavy for it size, ensuring that dense interior.

Tattie Scones AKA Mashed Potato Cake

Mashed potato anything is always a winner in my book. I have made mashed potato cakes from leftovers just by adding an egg and some flour, but if you don't have leftovers, this recipe is easy and fast.

These tattie scones are great on their own straight out of the pan or add your favorite toppings. Pesto, cream sauce, cauliflower cream, anything you need to use up that goes with potato would suit these lovelies.

I highly recommend making them just to have some in the freezer; popping them into a toaster oven is a quick and highly satisfying snack option!