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…

Piggy- Rear view RSPCA Cupcake day, originally uploaded by Sugar Pot.

How adorable are these little Piggy bottoms from Sugar Pot? Way too cute. I’m sure it was quite a bit of work as well. I’d say it was worth it!!