no name GF nummies

so tonight I made something a lil unhealthy (depending on your views on butter) but that could be made more healthy by using olive oil instead.


First I hit up my herb garden and got a healthy amount of each of the following:
sweet basil
thai basil
greek basil (we -really- like basil if you can't tell)
lemon thyme
rosemary
dill
italian parsley


then from the fridge (b.c mine hasn't grown in yet) I got these things:
1/2 bunch fresh spinach
5 spring onions
1/3 red onion
handful of arugula
3 large cloves of garlic
6 white button mushrooms
1 medium head of green cabbage


Pre-heat oven to 375
line jelly roll pan or cookie sheet and set aside
slice cabbage in half to easily remove core then cut in equal thickness slices of 1/2 to 3/4 inch thickness - keeping them a uniform thickness only ensures that they cook at the same rate. Lay out cabbage slices flat on prepared pan then prepare the herbs. Dice everything except the mushrooms. Slice the mushrooms in thin slices and lay them on top of the cabbage slices. As you dice the herbs they can all go in the same container except the red onion and the garlic, leave those separate, even from each other. In large skillet melt one stick of unsalted butter, add red onions let cook for about 2 minutes then add everything but the garlic, cook about 4 minutes then add the garlic and cook for1-2 more minutes. You could use 1/4-1/3 cup olive oil rather than butter but it was a weekend, so we had butter =) Either way, after the herbs have cooked spread them and the butter or oil evenly over the mushrooms and cabbage then place into preheated oven. It will be cooked completely by 25 minutes, if you'd like it roasted to a crisp texture continue to cook till 40 minutes have passed.