Any kind of oil-cooked cabbage disappears pretty fast in our house. Often I like to finely shred and saute it with oil and sea salt until it’s just given in and wilted a little. The combined crunch plus rich saltiness is so moreish. This version definitely has more ‘wow’ factor, since the cabbage is first sliced into large, round disks, before roasting. The result is even more enticing, and nothing like the boiled cabbage you may be fearing from your youth!
Adapted from Wellness Mama
This recipe is part of our series of holiday dishes that are compatible with low carbohydrate, SIBO-friendly (lower FODMAPs), and Elimination Diets. Armed with these delectable, satisfying and healthy versions of the holiday staples you know and love, you’ll be ready to entertain and feast, no matter your (or your guests) dietary requirements!
|Roasted Cabbage Slices|
- Preheat the oven to 400 degrees.
- Slice the cabbage starting at the top of the head so that the inner pieces form circles within the slices. Aim for ¼-1/2 inch slices.
- Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil.
- Sprinkle with desired spices and place in the oven.
- Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
Optional: 1 teaspoon of herbs like basil, caraway seeds, dill, etc.