在北京秋季就是白菜季－ 但是吃白菜不一定是一个难受难吃的一件事：本周， 我们找到了一个食谱让白菜十分丰盛， 蜂蜜烤白菜， 用我们的蜂蜜与香醋酱。 试一试本周的秋季食谱系列， 及别忘记买我们的蜂蜜在我们的微店, 享受！
In Beijing, fall means the onslaught of a 4-month long winter cabbage season. But eating seasonally doesn't have to be a chore: this week, we've found a way to make cabbage actually sumptuous, golden roasted with a honey vinegar glaze. Try out this recipe here and don't forget to pick up our wildflower honey for it in our Wechat store! Enjoy!
| 白菜 - Savoy Cabbage, cut into rounds | 1/2 |
| 橄榄油 olive oil | 3 汤匙 tablespoons |
| 海盐 coarse salt | ¾ 茶匙 teaspoon |
| 胡椒粉 ground white pepper | ½ 茶匙 teaspoon |
| 香醋 balsamic vinegar | 2 汤匙 tablespoons |
| 香格里拉农场高原野花生花蜜 Shangrila Farms wildflower honey | 2 茶匙 teaspoons |
| 新鲜百里香 fresh thyme | 1 小枝 sprig |
预热烤箱到400°F (200°C). 用一汤匙的橄榄油刷在烤盘上. Preheat your oven to 400°F (200°C). Brush a baking sheet with 1 tablespoon extra-virgin olive oil.
在一个大碗里混合橄榄油，香醋，与蜂蜜 In a bowl, combine olive oil, balsamic vinegar and honey.
白菜片刷上一层蜂蜜香醋汁，在上面放海盐，胡椒粉，与百里香 Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme
烤 25分钟到30分钟至白菜片嫩边是金色的 。 Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.
