Spring has almost come to an end and the dog days of summer will soon be upon us. The heavy casseroles and crock pot meals we prepared during the fall and winter months will give way to lighter meals. Enjoy the health benefits of this quick side dish that can be prepared in the oven in about 40 minutes.

INGREDIENTS

FOR ROASTED CABBAGE

1 medium green cabbage

2 tbsp. olive oil

salt and pepper

FOR LEMON GARLIC BUTTER

4 tbsp. unsalted butter

1 tbsp. minced garlic ( about 4 cloves)

1 tbsp. freshly squeezed lemon juice

salt and pepper

DIRECTIONS

ROASTING THE CABBAGE

1. preheat oven to 400F

2. Remove outer leaves. Using a large knife, cut into 8 pieces by cutting in half, then in quarters, etc. Leave the stem and core on, as it helps to hold the shape.

3. Place on foil lined cookie sheet. Brush both sides with olive oil and sprinkle with salt and pepper.

4. Roast in oven for 20 minutes, carefully flip with a spatula and roast for another 20 minutes or until slightly brown around the edges and fork tender.

MAKING LEMON GARLIC BROWN BUTTER

1. While the wedges roast, mince the garlic cloves

2. Melt the butter in a small saucepan over medium heat

3. Add the garlic. Stir constantly with a wooden spoon until the butter turns a golden brown.

4. Remove from heat and pour the butter into a small bowl.

5. Stir in the lemon juice and add a sprinkle of salt and pepper. Stir again and adjust seasoning to taste.

6. When the cabbage is ready to serve, brush the wedges with the lemon garlic butter.

7. For a pretty presentation cut off the core that extends past the arch.

8. Serve warm as a vegetarian dish or a side dish.

I made this dish, it was easy to prepare and very tasty.

ENJOY !