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.
Servings: 4 servings
Ingredients
- 1 head cabbage
- 3 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley for serving
Instructions
- 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.
Notes
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.
Nutrition
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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