Roasted Cabbage

Cabbage slices with garlic

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.  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

Wedges with mustard and lemon

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)

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