Sweet and sour cabbage and a tupelo honey giveaway

It's no secret that I love cabbage, so I was excited to find a new recipe in this month's cookbook (The Complete Cooking Light Cookbook). I really enjoy roasted cabbage, but usually forget that it's an option, so this was a great reminder.

Sweet and sour cabbage (adapted from "The Complete Cooking Light Cookbook")

1 small head of savoy cabbage, chopped roughly

1 large onion, chopped

2 garlic cloves, sliced thinly

1 Tbsp olive oil

pinch of salt

freshly ground pepper

3 Tbsp apple cider vinegar

1 Tbsp honey

Combine cabbage, onion, garlic, oil, salt, and pepper in a 9x13 baking pan and toss well. Cover with foil and roast at 400 for 30 min, stirring every 10 min. Stir in vinegar and honey and serve. Serves 3-4.

This was another great cabbage recipe, and I loved the combination of sweet/sour with the cabbage and onions (which develop their own hint of sweetness). This was also a fabulous use of honey, which I never think to use in veggie dishes. I'll definitely be making this again, and I'm going to submit this for this week's Weekend Herb Blogging, which was started by Kalyn of Kalyn's Kitchen and is now organized by Haalo from Cook (Almost) Anything At Least Once. This week it's hosted by Marija from Palachinka.

And now for the honey giveaway!!

While we're on the subject of honey, I figured that this would be the perfect opportunity to talk about my absolute favorite kind and share a couple of bottles. Growing up in Florida, I never realized how lucky I was to have access to tupelo honey. It has a very mellow flavor and is far better than other types of honey that I've tried. I didn't take advantage of this great resource until I made the change to using only natural sugars, but luckily I have a virtually limitless supply (thanks to my mom's boss). Even still, I didn't realize that tupelo honey was so magical until a few weeks ago when I came across a post on The Kitchn. This stuff is expensive (Zingerman's charges $20 for a 16 oz. jar!!), and for good reason. So why is it so special? Well, here's what I found (thanks to Slow Food USA):

1) white tupelo trees only grow along a few rivers in Florida ( the Apalachicola, Choctahatchee, and Ochlockonee)

2) the harvest season is only 2-3 weeks long (and can be shorter, depending on weather)

3) tupelo honey will never crystallize

4) due to a high ratio of fructose to sucrose, it has much less of an effect on blood glucose levels than other honey (making it similar to agave nectar in this regard), although some studies do not support this idea (see Ischayek and Kern)

So, to celebrate the wonders of my favorite honey, I would like to share two 16 oz. squeeze bottles of tupelo honey from Hosford, FL with one lucky reader. All you have to do is leave a comment by 5 pm eastern time on Friday, May 22nd. I'll pick one winner with a random number generator. So, tell me about your favorite type of honey, your favorite way to use honey, your favorite cabbage dish, or anything else remotely related. And if you're not a blogger, make sure to leave your email address so that I'll be able to contact you if you win. Good luck!!