Recipe: Roasted Cabbage

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Tired of broccoli and brussels sprout? Looking for something new for this week's meal planning and prepping? How about some roasted cabbage?! Cabbage gets a pretty bad rap — it's something that people will eat in salads, on sandwiches or maybe as sauerkraut but cooked cabbage doesn't show up on menus too often. This recipe is simply, yummy and great for when we get to winter because cabbage is a vegetable that is available to us all year round.

Ingredients

  • 1 medium to large size cabbage, green or purple
  • 2 T olive oil
  • 4 T freshly squeezed lemon
  • Course ground pepper and sea salt

Preheat oven to 450 degrees. Peel off the outer leaves of your cabbage and discard. Cut off the stem end so that you have a fresh end. Cut the cabbage in half, keep the core attached to the wedges so that the leaves stay together making the pieces easier to turn. Place a piece of parchment paper on a roasting pan and place your wedges a few inches apart.

Whisk together the olive oil and lemon juice and use a pastry brush to apply the dressing to the top side of your wedges. Turn the wedges over and repeat. Roast for 15 minutes or so on each side depending on how browned you want your cabbage.

Summer bonus: This recipe would be great if you grilled the cabbage wedges as well!

NUTRITIONAL BREAKDOWN: 115 CALORIES; 6.1 G FAT (1.1G SATURATED), 14.7G CARBOHYDRATES (5 G FIBER, 7.8 G SUGAR), 3.5 G PROTEIN