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Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the cabbage into 8 thick wedges – about 1/2 inch thick. Peel and slice the onion into 8 even wedges. Arrange the cabbage and onion tightly into a shallow oven tray or sheet pan. Drizzle with the lemon juice and a tablespoon of olive oil. Season with salt and pepper to taste.
Step 3
To prepare the pesto, add the basil, garlic, sun dried tomatoes, lemon zest, pine nuts and 1 tablespoon of Parmesan to a food processor. Blend to form a chunky paste.
Step 4
Add the remaining olive oil, season to taste and blend again to form a pesto sauce.
Step 5
Drizzle two tablespoons of the pesto over the cabbage and onion wedges, using your hands to rub the dressing into the vegetables.
Step 6
Scatter over the remaining Parmesan.
Step 7
Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and slightly caramelized.
Ingredients
- Olive Oil – 5 tablespoon
- Sundried Tomatoes – 4 piece
- Parmesan Cheese – 3 tablespoon, grated
- Red Onion – 1 medium – 2 1/2″ diameter
- Basil, Fresh – 1 cup, whole pieces
- Pine Nuts – 1 tablespoon, whole pieces
- Garlic – 1 clove
- Lemon Peel Or Zest Raw – 1 tsp
- Red Cabbage – ½ small – head – 4″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Lemon Juice, Fresh – ½ each – juice from one lemon
