Open Face Sausage/Bruschetta/Carmelized Onion Sandwiches and Roasted Garlic Cabbage

CRISPY CABBAGE
1 medium head cabbage, about 27 ounces before trimming
4 tablespoons butter, melted
Salt and pepper

Cut the cabbage into 1-inch wedges making sure to keep the core intact on every wedge. See the photo below. You may lose a few of the lose outer leaves that aren't attached to the core. Place the cabbage on a baking sheet and brush with the melted butter. Sprinkle with salt and pepper. Turn the wedges over and do the same on the other side. Roast at 450º until the cabbage is browned around the edges, about 20-25 minutes.

Makes 6 servings    (A FEW MINUTES BEFORE COOKING WAS COMPLETED, I sprayed on some garlic juice)     THiS IS DELICIOUS!!!!

OPEN FACE SAUSAGE/BRUSCHETTA/CARMELIZED ONION SANDWICHEs

I sliced one onion and carmelized the slices in some butter in a frying pan, removed to a bowl and then cooked the sausage patties in the same pan (no need to use oil or butter)

When the patties were cooked through, I put some of the onions on top of each one, and then a heaping spoonful of TRADER GOPTTO'S BRUSCHETTA, pressed the onions and Bruschetta down with a spatula and put a cover on the pan for a minute or two so they would warm up.

I cut a fotis roll in half and spread with butter and then put on some garlic salt and put under the broiler for a VERY short time, just until the edges started to brown (so it was still soft)  Put the patty on  top of the roll and served it to myself!!!

VERY GOOD