Roasted Cabbage Recipe – Cancer Dietitian

Cabbage is part of the cruciferous vegetable family, which is known to be really good for you. Brussels Sprouts and Kale are also in the same cancer fighting category!

I love the recipe because it’s so easy and sometimes i get a cabbage and don’t have the time to chop it or shred it. This recipe only requires washing and cutting it into 8 wedges, then it’s ready for roasting!

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RECIPE

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Roasted Cabbage Recipe

• Author: Julie Lanford MPH, RD, CSO, LDN

• 1 medium-sized head of green cabbage
• 2 T olive oil
• 2–3 T fresh squeezed lemon juice (1/2 – 1 lemon)
• salt and fresh ground black pepper
• lemon slices, for serving cabbage (optional)

Instructions

1. Preheat oven to 450F. Spray a roasting pan with non-stick spray or olive oil.
2. Cut the head of cabbage into 8 same-size wedges. Arrange wedges in a single layer on the roasting pan.
3. 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.
4. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
5. Roast cabbage for 20 minutes on each side (or until the side touching the pan is nicely browned). Turn each wedge carefully with tongs. Sometimes they fall apart!
6. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Enjoy!!

-Julie