LOW-CARB ROASTED CABBAGE WITH LEMON

I thought I had it pretty well covered with the corned beef recipes and cabbage recipes for St. Patrick’s Day! After all, I’ve already shared The BEST Low-Carb Corned Beef Recipes (which includes my Pressure Cooker Corned Beef and my Slow Cooker Corned Beef as well as lots of ideas for leftover corned beef. And then last week I updated my collection of Kalyn’s Top Ten Low-Carb Recipes with Cabbage so you’d have plenty of options while cabbage is so inexpensive. And of course this Low-Carb Roasted Cabbage with Lemon is one that’s on my top ten list

LOW-CARB ROASTED CABBAGE WITH LEMON:

INGREDIENTS:

• 1 large head of green cabbage
• 2 T olive oil
• 2-3 T fresh squeezed lemon juice (I like 3 tablespoons of lemon juice, but if you’re not a huge lemon fan you might want less.)
• generous amount of sea salt and fresh ground black pepper
• lemon slices, for serving cabbage (optional)

DIRECTIONS:

1. Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
2. 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.
3. 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.
4. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
5. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
6. Then remove pan from oven 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.
7. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

kalynskitchen.com

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