Cabbage is one of the lowest carb vegetables you’ll find, so its perfect for anyone on a low carb eating program. This lemon roasted cabbage makes a perfect snack for clean eating, and also a great side dish for a meal.
Makes 3-4 servings as a side dish
1 medium-sized head of green cabbage
2-3 T fresh squeezed lemon juice (if you prefer more lemon flavor, use up to 4-6 T)
Sea salt and fresh ground black pepper, to taste
Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.) Drizzle with lemon juice (use the larger amount of lemon juice if you like a lot of lemon). Then use a pastry brush to brush the top sides of each cabbage wedge with the lemon juice and season with sea salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the lemon juice and season with sea salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately.
The original recipe called for 2 T olive oil to be mixed with the lemon juice and brushed on the cabbage. I omit the oil because Im all about clean eating and low fat; the simple fact is this recipe does not need the oil. The cabbage steaks turn out great without it. If you feel you need the additional oil in your diet, use coconut oil cooking spray – and spray as lightly as possible. Coconut oil is the healthiest oil there is and the best choice for clean eating. But unless you need fat in your diet, your best bet is to go fat-free.