Shamrock Mint Shake & Orange Cabbage Wedges

Shamrock Shake Smoothie

Prep Time: 5 mins Cook Time: 5 mins Servings: 1

Ingredients

1 cup baby spinach or kale or other dark, leafy green of your choice

1 cup milk of choice

1/2 avocado

1 frozen really ripe banana

1/2 teaspoon vanilla extract

1/4 teaspoon mint extract (or more, if desired)

4 ice cubes

*Optional, honey, stevia, etc., if needed, depending on how ripe and sweet your banana is

Directions:

Prep Time: 15 mins Cook Time: 1 hour Servings: 8

Ingredients

1 teaspoon caraway seeds, crushed

1 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

3/8 teaspoon kosher salt, divided

1/4 teaspoon ground turmeric

3 tablespoons unsalted butter, softened

1 ( 3 pound ) head green cabbage

1 tablespoon olive oil

cooking spray

2 tablespoons chopped fresh dill

Directions:

Preheat oven to 350°F.

Combine caraway, rind, pepper, 1/8 teaspoon salt, turmeric, and butter in a small bowl. Chill 5 minutes or until slightly firm.
Remove outer leaves of cabbage; discard. Cut cabbage vertically into quarters; cut each quarter in half to equal 8 wedges (leave core intact). Brush cabbage wedges evenly with oil. Heat a large skillet over medium. Coat pan with cooking spray. Add cabbage wedges to pan; cook 3 minutes on each side or until browned.
Arrange cabbage wedges, cut sides up, on a baking sheet. Spread half of butter mixture evenly over cut sides of cabbage. Bake at 350°F for 25 minutes. Remove pan from oven; spread remaining half of butter mixture over wedges. Bake at 350°F for 20 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and dill. Serve immediately.

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