Roasted Corn and Cabbage Recipe

Directions

Place corn and cabbage in a large saucepan. Cook over medium-high heat until crisp, about 5 minutes.

Remove the corn and cabbage from the water and let cool until cool enough to handle. Remove them from the water and place in an ovenproof bowl. Microwave them for 1 minute, then remove from bowl and set aside to cool completely.

In a small bowl mix together the sour cream, honey, oats, butter, paprika, garlic powder, salt, chili powder, lemon pepper, Worcestershire sauce, garlic salt, pepper sauce, garlic salt, pepper sauce, and parsley. Place this mixture in a resealable plastic bag and add lemon vinegar and pepper to taste. Mix well. Refrigerate until ready to serve.

In a medium bowl, mix together brown sugar, butter, paprika, garlic powder, salt, chili powder, lemon pepper, Worcestershire sauce, garlic salt and pepper sauce. Pour this mixture into a small saucepan and cover it over heat. Bring mixture to a boil. Boil 15 minutes, or until brown sugar is thoroughly dissolved. Stir this into the prebaked corn and cabbage mixture. Simmer, covered, 1 hour or until the liquid has completely evaporated. Sprinkle bread crumbs over the corn and cabbage mixture.

Return all of the corn mixture to the 4 quart saucepan. Stir until bread crumbs become light brown. Remove pan from oven. Pour hot water over saucepan. Bring to a boil, stirring constantly, until the sauce reaches a moderate heat. Remove from heat and stir in the brown sugar mixture. Cover with plastic wrap and allow to cool, stirring occasionally, for 10 minutes. Strain the liquid through a strainer or cheese cloth into a small container.

Refrigerate the sauce until ready to serve. Set aside to allow flavors to blending.