I trust that you all are having a nice holiday! Hopefully getting some quality time in with family and friends and not spending too much time here on the internet! Technology is useful and handy, and there are definitely times that I need to get away from it.
Survey Results
Thank you to those who took the Cancer Dietitian Reader Survey. I had just over 100 completed, which was my goal. We have a lot of good information from the responses, including great ideas for future articles!
Easy Roasted Cabbage Recipe!
Cabbage is another type of cruciferous vegetable. I guess third time’s the charm, because this is the 3rd cruciferous vegetable recipe that I’ve written in a row! Brussels Sprouts and Kale are also in the same cancer fighting category!
Image by bgblogging via Flickr
My dietitian friend told me about this recipe from Kalyn’s Kitchen. Check out the site for recipe pictures and more info. I love the recipe because I’ve been getting a cabbage (or two!) in my vegetable box every week and don’t always have the time to chop it or shred it. This recipe only requires washing and cutting it into 8 wedges, then it’s ready for roasting!
Roasted Cabbage With Lemon
Ingredients:
- 1 medium-sized head of green cabbage
- 2 T olive oil
- 2-3 T fresh squeezed lemon juice
- sea salt and fresh ground black pepper
- lemon slices, for serving cabbage (optional)
Instructions:
- Preheat oven to 450F. 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. Then use a 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.
I’ve made this 3 times in the last week. Yes, I had a lot of cabbage, ha! The first time I made it, I was out of olive oil and lemon juice, so I used canola oil and lime juice. My husband liked the lime juice version better! I like the original recipe. Let me know what you think!
Courageous 26 Year Old Cancer Survivor Shares His Story
You won’t want to miss Ron’s story. His courage during a difficult cancer diagnosis is inspiring and reminds you how small things can make a big difference!
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– Julie
