Roasted Cabbage Wedges
Roasted cabbage with crisp edges, fresh herbs, and a touch of lemon and heat for a simple yet aromatic, flavor-packed side.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Large Green Cabbage
- 2 tbsp. Olive Oil
- 1 Garlic Clove, minced (divided)
- 1 tsp. Sea Salt, unrefined (divided)
- ¼ tsp. Ground Black Pepper
- 1 Cup Fresh Parsley, finely chopped
- 1 Lemon, juiced and zested
- ¼ tsp. Red Pepper Flakes
- ¼ tsp. Smoked Paprika
Preparation
Step 1
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
Step 2
Remove outer cabbage leaves if damaged.
Step 3
Cut the cabbage into 8 wedges, keeping the core intact.
Step 4
Arrange wedges on the baking sheet. Drizzle with olive oil and sprinkle with half of the garlic, half of the salt, and black pepper.
Step 5
Roast for 25–30 minutes, flipping halfway through, until the edges are golden and tender.
Step 6
In a bowl, mix parsley, lemon juice, lemon zest, remaining garlic, remaining salt, red pepper flakes, and smoked paprika.
Step 7
Remove cabbage from oven and spoon the lemon–parsley mixture over the wedges.
Step 7
Serve warm.
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