Lemon Roasted Cabbage

We had a whole head of cabbage leftover after St. Patrick's Day. I had seen this recipe a while ago and figured this was the perfect time to try it out. This is definitely my new favorite cabbage preparation! I'm going to be making my St. Patrick's Day cabbage this way from now on.


Lemon Roasted Cabbage
1 medium-sized head of green cabbage
2 T olive oil
Juice of 1 lemon
generous amount of sea salt and freshly ground black pepper

Preheat the oven to 425.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them).

Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and freshly ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.

Veggie Casserole

I didn't plan ahead very well this week for our vegetarian dining, so this afternoon I was kind of stuck for what to eat for lunch. Time to get creative! I had a big bag of frozen mixed vegetables in the freezer that I was never quite sure what to do with. I decided to experiment with a vegetable casserole.

Vegetable Casserole
1 lb frozen mixed vegetables
1/2 c quinoa
1/2 c brown rice
1 white onion, chopped
2 stalks celery, chopped
1/2 jalapeño, diced
1 c plain nonfat yogurt
2 t Fox Point seasoning
1 t Buttermilk Ranch seasoning
Salt
Pepper
Bread crumbs

Preheat oven to 350. Cook brown rice and quinoa according to package directions. Sauté onions, celery, and jalapeño in a little olive oil for 5-7 minutes over medium heat, season to taste with salt and pepper. Cook frozen vegetables according to package directions, drain. Mix together yogurt and seasoning, set aside. Once quinoa and rice are cooked, mix with vegetables and yogurt sauce and spread in a large baking pan. Top with breadcrumbs and about a tablespoon of butter. Bake for 30 minutes.

Not bad for an impromptu lunch. The Fox Point and Buttermilk Ranch seasonings are from our Penzeys Spices collection that my sister and brother-in-law gave to us. Highly recommended! I think this casserole would be better with some sharp cheddar cheese mixed in.