Roasted Cabbage Wedge
I never knew I loved cabbage until I tried this recipe! It is so good! The flavor that comes out from such few ingredients surprised me and the crispy, browned leaves were my favorite part! Also, cabbage is packed with Vitamin C, calcium and potassium, so its a winner for your micronutrients!
Serves: 4 | Serving Size: 1/4 salad wedge
Ingredients:
- 1 medium cabbage head
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
Directions:
- Place rimmed baking sheet in oven on upper-middle rack and heat oven to 450*F.
- In a small bowl, combine sugar, pepper and salt – set aside.
- Cut cabbage head through the core into 4 equal wedges. Bush each wedge evenly with olive oil and sprinkle with sugar mixture.
- Place cabbage wedges, flat side down, on hot baking sheet. Roast until tender and browned at edges – about 20 minutes. Flip wedges half way through.
- Drizzle with balsamic and enjoy!
Nutrition Information:
Per serving: Calories: 126; Total Fat: 7g; Cholesterol: 0mg; Sodium: 113mg; Total Carbohydrates: 16g; Dietary Fiber: 6g; Sugars: 9g; Protein: 3g
Nutrition Bonus: Potassium: 386mg; Vitamin A: 11%; Vitamin C: 83%; Calcium: 91%; Iron: 1%
*Nutrition information does not include pita due to the wide variety of options available.
Adopted from: The Editors at America’s Test Kitchen. “Roasted Cabbage Wedges.” Recipe. The Complete Cooking for Two Cookbook. Boston: American Test Kitchen, 2014. 10. Print.