Roasted Cabbage With Lemon
Original recipe adapted from: https://www.allrecipes.com/recipe/219173/simple-beef-pot-roast/
INGREDIENTS:
- 1 large head of green cabbage
- 2 T olive oil
- 3 T fresh squeezed lemon juice (see notes)
- generous amount of sea salt and fresh ground black pepper
- lemon slices, for serving cabbage (optional)
DIRECTIONS:
- 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. Arrange wedges in a single layer on the roasting pan.
- Whisk together the olive oil and lemon juice. 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 remove the pan from the oven and turn each wedge carefully.
- Put back into oven 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.
NOTES:
I like three tablespoons of lemon juice, but if you’re not a huge lemon fan you might want less.
Nutrition Facts: (4 portions per recipe)
Serving size – 1 portion
- Calories – 78
- Carbohydrates – 5g
- Protein – 1g
- Total Fat– 7g
- Fiber – 1g
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