Roasted Cabbage Wedges
Servings: 4
Roasted cabbage wedges enhanced by the savory notes of garlic and salt, herbaceous parsley, tangy lemon zest and avocado oil to create a rich, caramelized texture that is unforgettable. Makes a great St. Particks Day recipe!
Equipment
- oven
Ingredients
- 1 green cabbage head large
- 4 tbsp avocado oil plus more for baking sheet
- 1 garlic cloves minced, divided
- 1 tsp sea salt, unrefined divided
- ¼ tsp black pepper, ground
- 1 cup fresh parsley finely chopped
- 1 lemon freshly juiced and zested
- ¼ tsp red pepper flakes
- ¼ tsp smoked paprika
Instructions
- Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.
- Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.
- Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.
- In a small bowl, stir together 2 tsp of minced garlic with 2 tbsp avocado oil, 1/2 tsp sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.
- Place the baking sheet into the oven. Roast cabbage in oven for 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.
- In a bowl, stir together lemon zest and juice with the remaining 2 tbsp avocado oil, 1 tsp garlic, 1/2 tsp sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.
- To serve, transfer the baked cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.
Notes
- Leaving the core intact while baking helps prevent the wedges from falling apart before you're ready to serve them.
- I recommend using green cabbage (the most common at the grocery store, aka: cannonball cabbage) in this recipe for the best results.
- Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.
Nutrition
Calories: 192kcal, Carbohydrates: 16g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 633mg, Potassium: 491mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1534IU, Vitamin C: 107mg, Calcium: 117mg, Iron: 2mg