Roasted Cabbage

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Roasted Cabbage

Cabbage is always delicious, even when very simply prepared with butter and garlic. But roasting cabbage certainly elevates it into a whole new level, turning the humble cabbage into a crisp, tasty, salty-spicy snack.

Roasted Cabbage
 
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Recipe type: Sides, Low-Carb, Primal/Paleo, Gluten-Free, Vegan
Yield: 4 servings
New quantity:
Ingredients
  • 1 large green cabbage (2 lbs untrimmed)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
Instructions
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and brush it with 1 tablespoon olive oil.
  2. Remove the cabbage’s damaged outer leaves. Cut it in half, then into quarters and finally into wedges.
  3. Place the cabbage wedges in a single layer on the prepared baking sheet. Brush the tops with the remaining olive oil. Season with salt, garlic powder and red pepper flakes.
  4. Roast the cabbage wedges until golden and fork-tender, 20 minutes per side.
Nutrition Per Serving
Calories: 109.7; Total Fat: 7.3g; Carbohydrates: 10.9g; Sugars: 0g; Sodium: 316g; Fiber: 4.6g; Protein: 2.9g
 
Roasted Cabbage

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