Roasted Veggies


1 head local green cabbage, chopped finely
2 tbsp olive oil
1 tbsp organic sour cream
1 tbsp rice wine vinegar
4 ears sweet corn, shaved off the cob
4 heirloom tomatoes, chopped roughly
Sea salt and pepper to taste


  1. Add the cabbage to the olive oil and sauté for 5 minutes. Add sour cream and vinegar.
  2. Add sweet corn and cook 3 minutes.
  3. Add tomatoes and cook for one minute.
  4. Serve atop spoon bread.

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