I love cabbage. It’s cheap. It’s healthy. It’s versatile.

I’ve been making this recipe for months now. It’s so quick and easy. This has become one of my favorite ways to eat cabbage! Thanks, Martha Stewart Living Magazine, January 2010.

It’s such an elegant way to serve cabbage. Slice a few lemon wedges for guests to squeeze over the finished dish. Would be fabulous served with a whole roasted chicken. Maybe add another veggie side or a fresh spring salad. Yum!

You can find the recipe for Roasted Cabbage Wedges with Olive Oil and Lemon here.

The only addition I made to mine was to use McCormick’s Italian Herb Seasoning Grinder. It’s the perfect combination of seasonings for this lovely, mild vegetable.

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How will you be spending your holiday weekend? Are you making yummy food?

I’ll be spending the weekend with my family and trying out these recipes for Sunday Breakfast. Updates to follow!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Zucchini and Green Chili Breakfast Casserole

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Happy Easter Easter/Passover Everyone! Have a great weekend…

Oh, how I love soup. Really, I think it’s one of the most comforting things to eat. And, oh so yummy! I really am a sucker for a good soup. *hint hint* chef husband of mine, make me a good soup! * 

So… speaking of soup, earlier this week I just so happened to come across a new favorite by accident. I was so very hungry, but I am trying to eat healthy. This presents a problem because eating healthy and smart usually means more prep work, which I don’t mind as long as I am not famished (which I was). Anyway, I was low on soup ingredients so I had to just pull some leftovers together, but it turned out to be wonderfully tasty and satisfying! 

Soup: 1 can vegetable broth, 1 can white beans (drained and rinsed), 1 diced tomato, 1/4 of a cabbage (shredded), half can or so of corn, salt & pepper to taste. Heat through and enjoy!

I know it sounds super basic, but it’s so yummy. Want to know a secret? I didn’t even share any with The Hubs!