Healthy roast cabbage

You know when you buy a head of cabbage and you never use it all?  Oh, that’s never happened to you?  Well, you’re lucky!  I always buy heads of cabbage for things and use half of it, but always manage  to have a bunch left over.

I love cabbage, but my ‘go to’ recipe of always sauteing it down like stir fry gets a little old. I wanted to cook it up differently and take advantage of the fact that cabbage can taste really good with a lot of different things.

So, I roasted it!

You’ll need:

  • 1 head of cabbage
  • 2 T. lemon juice
  • 2 T. olive oil
  • salt/pepper
  • 2 T. brown sugar
  1. Cut cabbage into eight wedges and remove the core.
  2. Lay out on a cookie sheet or sheet pan.
  3. Drizzle olive oil and lemon over it.
  4. Top with salt/pepper.
  5. Roast at 425 degrees for 15 min.
  6. Flip and toss once.
  7. Roast for 15 more min. The cabbage will begin to break down/pull apart, that’s ok!
  8. When cabbage is soft to your liking, pull out of oven.
  9. Sprinkle brown sugar over the top and serve hot.
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