Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat dish. If you’re not sure about the idea of roasting cabbage, give it a try; this is amazing and it’s low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo and Whole 30! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
Robin and I loved this Roasted Cabbage with Lemon so much I made it again the very next day to take photos for the blog. If you like cabbage at all, I’m guessing you’ll love it too. And if you’re going to be cooking Corned Beef and Cabbage next week for St. Patrick’s Day, I recommend cooking the cabbage this way and serving it with the corned beef.
Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. I trimmed the stem end a little, but next time I might leave the stem on before I cut the wedges so less leaves fall off.
Carefully trim the strip of core on the edge of each cabbage wedge and lay cabbage wedges on a baking sheet so they aren’t crowded.
Whisk together the olive oil and lemon juice. I used 2 T olive oil and 2 T lemon juice, but next time I’d add another Tablespoon of lemon juice and make it even more lemony.)
Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Turn carefully and repeat with the second side.
Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully.
Then roast the cabbage 10-15 minutes more on the second side, or until it’s done to your liking. I cooked mine about 12 minutes more, and it was still a little chewy when we ate it.
Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Not only is cabbage a wonderfully nutritious cruciferous vegetable, but it’s also one of the lowest carb vegetables around, making this a perfect side dish or vegetarian main dish for any phase of the South Beach Diet and any other type of low-carb eating plan, including Paleo.
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
Original article and pictures take k8643br9gv-flywheel.netdna-ssl.com site
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