cabbage with lemon

This Saint Patrick’s Day, I tried roasting three different types of cabbage with our corned beef. The one you see in the photo is the Napa style. We also tasted green cabbage and red cabbage. My favorite, hands down, was the typical green cabbage. It turns crispy on the outside and incredibly sweet and juicy within. Simply cut the vegetable into quarters (or eighths), drizzle olive oil over top, and add a pinch of sea salt. Then roast at 350 degrees until it begins to brown on the edges. I also like to add slices of Meyer lemons. Totally optional, but it gives it a big burst of freshness.

On day 41 of this 365 day project, I ate my daily five (including my least favorite – but the easiest grab and go – a banana). Did you enjoy yours?

Much love,


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