Tag Archives: Black pepper

Roasted Cabbage

Roasted Cabbage

Just in time for a fall…another recipe from pinterest….I wasn’t kidding when I said it was addicting. This is a super easy side to make for two reasons 1) you probably have all ingredient for the marinade already 2) it takes minutes to throw together. As we’ve have an abundance of cabbage in our CSA lately, we’ve had this several times. It’s a great way to use the “other half” of a cabbage. I find that when using cabbage I rarely use the whole thing and then I need to find something to do with the rest. This has become a “go to” for using up cabbage. For the two of us we’ll have a wedge a piece but for a larger family you could cut the wedges in half and serve another veggie with it. I didn’t change anything from the original recipe I saw online. However, I’ve made it using soy sauce instead of Worcestershire and I’ve left the lemon out when we didn’t have any on hand and it was still tasty! I also think you could play around and add different spices to change it up a bit. The original blogger talks about making it on the grill but I’ve never tried it that way.

Let me know if you come up with another variation!

Roasted Cabbage

Ingredients for marinade

 

1 tsp olive oil

2 tbsp real bacon bits (I used 2 strips of crispy bacon for half a cabbage)

2 tbsp lemon juice

1 tbsp Worcestershire sauce

Cabbage Quartered

1/4 tsp kosher salt

1/4 tsp ground black pepper (more or less to taste)

1 Medium Head of Cabbage quartered

 

Preheat the oven to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.

Marinade with Bacon

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut into quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Spoon marinade on top and wrap up.

Wrap each wedge and bake for 20-30 minutes for crunchy cabbage and 30-45 for a softer cabbage. (We’ve done it both ways!)

 

Note: To make a whole head of cabbage I would double the recipe above. The amount above is what I’ve used for a half a cabbage.

Leave a comment

Filed under Recipes

Garlic Dill Chicken

My sister-in-law reminded me of this recipe. It was given to her by my mother and at this point I don’t think she remembers where it came from originally. It’s super easy and full of flavor. My sister-in-law made a few adjustments to the original recipe and those are the ones I’ll share with you.

She substituted the sour cream in this recipe for Greek yogurt. I have to admit that I rarely use sour cream for anything anymore. I almost always use Greek yogurt as we always have it on hand, it has more protein and it tastes great on anything that you would use sour cream. For example, we use it on sweet potatoes, taco salads sans shell, as a topping for chili, you name it. If you would use sour cream, we use Greek yogurt in its place. Anyway, it’s great in this recipe. While I used chicken for this recipe you could also use fish and it would be just as excellent.

Garlic Dill Chicken

Ingredients for Garlic Dill Chicken

4-6 boneless, skinless chicken breasts

1/3 cup mayonnaise

1/3 cup Greek yogurt

½ tsp Garlic powder

1 Tbsp Dill weed (I used fresh dill from our CSA that I had dried)

¼ tsp Black pepper

Salt to taste

Grated Parmesan cheese

Preheat oven to 350 degrees

In a bowl mix together mayonnaise, Greek yogurt, garlic powder, dill weed, black pepper and salt.

Coat the chicken breasts with the mixture and place in a 9×13 pan.

Coat with mixture and place in pan.

Bake covered for 25-30 minutes. Remove the foil and sprinkle Parmesan cheese over the top of the chicken. Place back in the oven until cheese is melted and slightly browned and chicken breasts are cooked through.

Sprinkle the chicken with Parmesan cheese.

ENJOY!

1 Comment

Filed under Recipes