Gluten Free/ Low Carb/ Paleo/ Sides/ Vegan/ Vegetarian

Roasted Cabbage

If in doubt about cooking a vegetable, roast it!  I find that many of my childhood vegetables that were boiled to an inch of their lives, are so much better roasted.

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  Cauliflower and broccoli in particular.  So I tried roasting cabbage.   So simple and yet so tasty!  When I was playing around with this we ate plates of it just by itself!  So I am in two minds whether to call this a side or main vegetable dish!    You can really play around with the flavourings of roast cabbage.  I am currently torn between two flavours of roast cabbage, one just slathered with oil and garlic, the other covered with whole-grain mustard with a dash of lemon.   Yummy!

The cabbage can be cut into slices or wedges, slathered with your flavourings, then roasted.  It’s that simple!

 

INGREDIENTS

1 head of green cabbage

3-4 tblspns olive oil

4 cloves garlic, peeled and finely chopped (optional)

salt and pepper to taste

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METHOD

  • Pre-heat the oven to 200C/400F degrees.
  • Remove the outer leaves of the cabbage.
  • Slice into either wedges or thick slices (will make about 6 slices)
  • Brush with oil and half the garlic.
  • Place on a baking tray and cook for 20 minutes.
  • Turn the pieces over, add the remaining garlic and cook for another 20 minutes.
  • Eat and enjoy!

Serves 1-3 (depend on the size of the cabbage)

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Nutrition: Per half cabbage : 250 Calories; 21g Fat; 3g Protein; 15g Carbohydrate; 6g Dietary Fiber; 9g Net Carb

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3 Comments

  • Reply
    Sophie33
    March 3, 2015 at 7:11 pm

    I made this recipe also in the past & experimented with different spices & herbs,….it is really delicious, I agree! X

  • Reply
    olga
    February 25, 2015 at 6:55 pm

    Can’t wait to try!! I hhave a cabbage in my fridge. I was going to saute it in butter but when I ake it, i think I” ll give this a try.

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