As much as I’m ready for fall and cooler weather, I’m definitely going to miss the wonder that is fresh summer produce – tomatoes, corn, green beans, berries, fresh herbs. It just doesn’t get much better than that in my opinion. So when I found Katie Workman’s recipe for “Shrimp and Corn Salad with Basil Dressing,” I knew I had to try it because it has three of my favorite things – shrimp, corn and basil. I bookmarked it, knowing that it would soon be on my table.
Not long after that, I ran across an article called “14 Cabbage Wedge Recipes We Can’t Stop Making” from Eating Well. We love cabbage and my default preparation for it is to chop it up and pan fry it with some bacon, onion and a pinch of sugar. However, this article intrigued me because it offered an array of ways to fix it with a fairly wide variety of ingredients and flavor profiles. The one called “Lemon-Garlic Cabbage Wedges” sounded as if it would accompany the shrimp and corn salad perfectly, so I opted for that one.
I’d never really stopped to think about the fact that a head of cabbage is the perfect blank canvas for anything you want to do with it. Sliced into wedges, it is an excellent vehicle for the lemon- and garlic-infused butter that seeps down into the cracks and crevices of it for a big punch of flavor in every bite.
As the end of summer nears, I’m going to continue to prepare and enjoy as many dishes as I can that feature tomatoes, corn, cucumbers and such. However, having all these new recipes for cabbage will make the transition into fall menus that much easier.
From themom100.com
For the Salad:
For the Dressing:
Fill a large bowl with ice water. Bring a large pot of water to a boil over high heat, and generously salt the water. Add the shrimp and cook for about 4 minutes until pink and cooked through. Drain the shrimp and transfer them to the ice bath. When they are cool, peel and devein the shrimp. Place the shrimp and the corn in a large serving bowl.
While the shrimp are cooling, place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or a food processor and process until completely blended. Pour the dressing over the shrimp and corn and toss to combine.
From eatingwell.com
Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1¼-inch) wedges, leaving the root end intact to help the wedges stay together.
Brush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.
Remove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.
Melt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1½ teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.
Sprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.
