Page 23 - Inspire Health Magazine | May - June 2017

recipe

t’s that time of the year when baking sheet and rub with coconut oil
the weather is warming up, and sprinkle with sea salt and pepper.
the sun is shining and we’re Roast for 30 minutes or until tender.
all about eating fresh, colorful, Remove the cabbage from the oven
Igorgeous foods. This recipe fits and drizzle with lemon juice. Then
the bill, and is super easy to make. top with harissa sauce, cilantro and
All you need to do is roast a head of lemon zest. Season to taste with sea
cabbage that’s been cut into wedg- salt and pepper. Serve warm.
es, then drizzle the warm roasted Feel free to swap fresh parsley for
cabbage wedges with harissa sauce the cilantro, if desired. You can serve
and lemon juice, and top with fresh this recipe anytime of the year, but
lemon zest and cilantro. Serves 4 the colors look stunning for a spring
dinner side dish when entertaining.
INGREDIENTS
INGREDIENTS Try roasting cabbage tonight and
? 1 large head organic purple cab- 1 large head organic purple cab you’ll see how easy it can be. Double
bage, cut in half, then into quarters bonus is that cabbage (even organic)
? 1 tbsp organic coconut oil is inexpensive, so this recipe is bud-
? Sea salt and freshly ground pepper, get-friendly, too. Enjoy!
to taste
HARISSA ROASTED ? Juice of 1 large lemon It’s a spicy, aromatic chile paste,
WHAT IS HARISSA, YOU ASK?
? ¼ cup harissa sauce
CABBAGE WEDGES ? 1 tbsp chopped fresh cilantro widely used in North African and
? 1 tbsp fresh lemon zest
Middle Eastern cooking. It can be
found in Middle Eastern markets,
INSTR
INSTRUCTIONSUCTIONS
Preheat the oven to 375 degrees F. specialty stores and in the ethnic
section of most grocery stores.
By Amie Valpone, The Healthy Apple
Place the cabbage in a large rimmed

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