This weekend marked Leaf Parade’s first birthday — that’s right, one full year of tahini drizzles, shredded Brussels sprouts, baked donuts, and happy little Sunday things. In all honesty, I really just cannot believe it.
I started this blog as a very small thing, and for very small and specific reasons. 52 weeks later, I can hardly remember what life was like without this corner of the internet to turn to. Suffice it to say, I am feeling very grateful. For a million different reasons, big and small, I will be forever beholden to this URL, to this site of goings-on. And I have loved every single moment of it all.
To celebrate this first milestone, I’ve re-imagined the very first recipe I ever published on this page — Roasted, Runny-Yolked Cabbage — a dish I fondly remember shooting with my iPhone in my dark kitchen late one week night as my roommate confusedly looked on from the living room. If you’ve been searching for a way to appreciate cabbage, search no further. I stand firmly beside the perspective offered by my last year self: Cabbage is magnificent.
Happy birthday, Leaf Parade!
- 1 small head green cabbage
- 3 tablespoons white miso
- 3 tablespoons ghee
Preheat your oven to 425 degrees Fahrenheit and line two baking sheets with foil.
Slice the cabbage in half lengthwise (with the core at the bottom) and then cut out the core. Cut each half lengthwise again. Cut each quarter into ~1/2 inch slices and set flat on the baking sheet.
In a small bowl, combine the miso and ghee. Spread generously on each piece of cabbage. Bake for about 30 minutes, or until crispy.