Home / Recipes / Gluten Free / Low Carb Tangy Roasted Cabbage Wedges
Low Carb Tangy Roasted Cabbage Wedges
Calories
Net Carbs
Protein
Fat
If you discount cabbage as a boring, one-note vegetable – think again! These cabbage wedges are a delicious side dish to any meat or your morning eggs. Be sure to keep the core intact when cutting wedges so that each wedge will stay together.
How to Make It
Step 1
Cut a head of cabbage in half. Cut off a small portion of the bottom so it lays flat. Slice the cabbage in half vertically, and then carefully cut each half into wedges, ensuring that part of the core stays intact with each of the wedges.
Step 2
Whisk all of the other ingredients together in a bowl.
Step 3
Carefully slather the mixture on all sides of the cabbage and lay each wedge flat on a baking sheet.
Step 4
Roast at 400 degrees for 20 minutes. Use a spatula and flip the cabbage wedges over and roast for an additional 20 minutes. Eat!
Ingredients
- Cabbage Raw 1 head, medium
- Apple Cider Vinegar 1 teaspoon
- Olive Oil 2 tablespoon
- Garlic Raw 2 clove
- Dijon Mustard ½ tsp, or 1 packet
- The Ultimate Sugar Repacement by Swerve ¼ tsp
- Paprika ¼ tbsp
- Garlic Powder ¼ tsp
- Spices Onion Powder ¼ tsp
