roasted cabbage

• 1 tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again… to make quarters

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some in the comments have cooked them up to an hour for softer cabbage.

Poppyseed bread

Ingredients

Bread:
• 3 cups flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 3 eggs
• 1 1/8 cups cooking oil
• 2 1/4 cups sugar
• 1 1/2 cups milk
• 1 1/2 T. poppy seeds
• 1 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)
Glaze:
• 1/4 cup orange juice
• 3/4 cup sugar
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Instructions

1. For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
2. For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Notes

Source: Jean Welbourne