Greek-Inspired Roasted Cabbage

Serves: 4-8

Ingredients

• 1 head cabbage, cut into 4ths or 8ths
• ½ cup olive oil
• 1 lemon, zested and juiced
• 1 tsp. brown mustard
• 2 cloves garlic, smashed
• ¼ tsp. ground oregano
• ½ shallot
• 1⁄8 tsp. cumin
• ¼ tsp. onion powder
• ¼ tsp. salt
• ¼ tsp. pepper
• 6 drops liquid smoke

Directions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place all ingredients ,except cabbage, in a blender cup and puree. Coat the cabbage wedges with this mixture.
3. Brush a well-seasoned cast iron skillet or good quality non-stick pan with olive oil and heat to medium high. Sear cabbage wedges on flat sides until nicely browned.
4. Place heel side down on sheet pan and roast for 18 - 20 minutes, or to desired doneness.

Ingredients

• 1 pint baby heirloom tomatoes, cut in half
• 1 red onion, diced
• 1-2 tsp. capers
• ¼ cup kalamata olives, cut in half
• 1 tbsp. olive oil
• 2 tbsp. butter
• ¼ cup savignon blanc
• 1 lemon, zested
• ¼ tsp. salt
• ¼ tsp. oregano leaves
• 2-4 tbsp. crumbled feta

Directions

1. In the same skillet, add 1 tbsp. olive oil and heat to medium. Add onion and garlic, saute for 1 minute. Add wine, simmer until reduced to half. Add tomato and olives, saute 2 minutes. Add remaining ingredients and simmer, stirring to incorporate.
2. Place a wedge on individual plates or wedges on a serving platter and top with sauce and feta crumbles.
3. Serve this with a side of hummus, tzatziki and pita.