Makes 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.
1 medium-sized head of green cabbage
2 T olive oil …
2-3 T fresh squeezed lemon juice
generous amount of sea salt and fresh ground black pepper
lemon slices,for serving cabbage (optional)
Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully 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 as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh 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. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
-Kathy Eakin Kincaid
1 medium-sized eggplant
1 garlic clove
1 tsp. smoked paprika
juice of 1/2 lemon
Pierce the eggplant a few times with a knife. Wrap it in a paper towel and place in the microwave oven. Cook on HIGH for 10 minutes. Remove and allow to cool.
When cool, split the eggplant open. Using a large spoon, scrape away the flesh from the skin and place the eggplant flesh into the bowl of a food processor. Add the garlic, paprika, and lemon juice and blend until the mixture is smooth.
-The Noisy Rabbit