Tuesday, April 3, 2012

Roasted Cabbage Wedges

by Meghann on April 3, 2012

Pinterest dinner success!

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I recently came across a recipe for Roasted Cabbage Wedges on Pinterest that immediately caught my attention because a) I love cabbage and b) it looked too easy and delicious to pass up.

The recipe (originally Martha Stewart) was pretty basic, but I bet it would be fun to dress the roasted cabbage up in the future with different spices or sauces. For my first go around, though, I kept it easy. I sliced the cabbage in 1 inch rounds, drizzled with olive oil, seasoned with salt, pepper & fennel seeds, and roasted at 400 for 40 minutes.   

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The final product reminded my of roasted brussels sprouts, which I was a fan of. ;)

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The roasted cabbage wedges would make an excellent salad dish on their own with some blue cheese dressing (like a traditional wedge salad), but i decided to top them with a random chick and tomato dish that I concocted while the cabbage wedges were roasting.

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Random Chicken & Tomato Dish

  • 1 lb chicken breast tenders
  • 1 cup pasta sauce
  • 1 can stewed tomatoes
  • 1 cup artichoke hearts
  • 1/4 cup green olive slices
  • 1/2 cup cornmeal
  • s & p
  • oregano

Start by browning the chicken in a hot skillet. Once the chicken is brown and cooked, add in the pasta sauce, can of tomatoes artichoke hearts, olives, and spices. Bring to a boil for a few minutes, then down to a simmer. Mix in cornmeal and let simmer for 10 minutes to thicken.

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The random chicken and tomato mix was great. It was the perfect complement to the roasted cabbage. Both Derek and I happily cleaned our plates. :)

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Pinterest win! :)

Earlier in the afternoon I had a bowl of ricotta with strawberry jam, strawberries, and Kashi Go Lean Crisp for a snack.

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And a pice of dark chocolate pistachio toffee with strawberries for dessert.

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:)

A few things:

That’s all for now. :)

Good Night!

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