Roasted Cabbage
This easy and quick veggie side dish is perfect to serve with so many meals! Just 5 minutes prep, these seasoned roasted cabbage steaks are full of flavor.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Servings: 4 servings
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Remove the cabbage’s damaged outer leaves. Cut it in half and then cut each half into 4-6 wedges making sure to leave the core intact.
Place the cut cabbage on the prepared baking sheet. Drizzle olive oil on top and sprinkle with cumin, garlic powder, salt and pepper. Use a brush to spread the olive oil and seasoning evenly throughout.
Roast until the cabbage is tender and the edges are golden brown, about 30-35 minutes, flipping halfway through.
Serve warm with fresh parsley, if desired.
Storage: The roasted cabbage is best enjoyed straight away, but you can store any leftovers in an airtight container up to 5 days and reheat in the oven.
Substitutes: For best results, follow the recipe as is. However you can switch out the spices and use a different oil.
Serving: 2cups | Calories: 152kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 332mg | Potassium: 397mg | Fiber: 6g | Sugar: 7g | Vitamin A: 226IU | Vitamin C: 83mg | Calcium: 94mg | Iron: 1mg
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