After four years in high school and five (and a summer) in college, I’m in a LDR with one of my best friends, Caroline. After our belated graduation, I moved back to Houston for work and she packed up for Detroit, where she’s teaching high school science with TFA.
Needless to say, Caroline is a girl who does her own thing. She’s always listening to the best music, reading the coolest books, writing letters on the most precious stationary, seeking out the quaintest coffee shops, and planning the funnest activities.
(So funnest probably isn’t a word but can you forgive me for the sake of uniformity? Thanks.)
Anyway, I’m sure you can understand the bummer that is the new distance between this supremely superlative friend of mine and I. Fortunately, internet. She and I stay almost constantly connected via social media and a daily group text.
Distance makes the heart grow fonder, but technology makes LDRs work.
Given my food blogginess, Caroline is always sharing her foodie finds with me, whether it’s restaurants in Detroit/Houston/Austin, her experiences using Plated, or recipes that she and her man cook together.
Today’s recipe is totally Caroline-inspired, and by that I mean she texted me a picture of the finished product weeks ago and now I’m 100% copying her. I knew that this was destined to be a good one when I RAN INTO HER AT WHOLE FOODS AS I WAS WALKING IN TO PICK UP THE FRICKEN CABBAGE!!!
The Easter bunny may not be real, but fated friend run-ins on short weekends at home sure are.
- 1 head green cabbage
- Olive oil
- Preheat your oven to 375 degrees and coat a baking sheet with oil.
- Prep your cabbage by removing the outer leaves, cutting in half, and then quartering each half; you’ll end up with 8 wedges total.
- Place the wedges about 1 inch apart from each other on the baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 35-45 minutes, or until the edges have slightly charred.