Roasted Parmesan Cabbage

Have ever tried roasted cabbage?

If not, you’re most definitely missing out!

I REALLY LOVE all those crispy-crunchy edges…so much that my family doesn’t even know that part exists…because…well…mom’s already eaten those right off the pan!

They taste like chips to me! Such a treat!

Cabbage is a very underrated vegetable.

It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!

In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup.

Yes! Grab some fresh cabbage next time you’re out & about!

Many people don’t know what a powerhouse of a food cabbage really is.

I’ve been eating it on a regular basis for the past 10 years…both in soups and roasted like this I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.

4 servings

Ingredients:

• 1 large head of green cabbage, cut into 8 wedges

• 2 Tbsps olive oil or avocado oil

• 3 Tbsps coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp crushed red pepper flakes

• 1/2 cup freshly grated Parmesan cheese

Instructions:

Preheat your oven to 425 degrees f. and line a large sheet pan with parchment paper.
Place the cabbage wedges on your prepared baking sheet.

In a small bowl, combine the oil, coconut aminos, and all seasonings.
Brush your cabbage wedges with this oil mixture on all sides.

Sprinkle with the parmesan cheese.

Roast for 25-30 minutes, flipping halfway.

The cabbage should be tender and golden when ready.
Enjoy!
Rachel

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