Roasted cabbage with tangy lemon and salt!

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 1 large head of cabbage
  • 2 Tablespoons of olive oil
  • 2-3 Tablespoons of fresh squeezed lemon juice 
  • Sea salt and fresh ground black pepper to taste
  • Preheat oven to 230C. Spray a roasting pan with non-stick spray or olive oil.
  • Cut the head of cabbage into 8 wedges and arrange in a single layer on the roasting pan.
  • Whisk together the olive oil and lemon juice. Brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.
  • Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
  • Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
  • 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.
  • Serve hot.
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