Oven Roasted Cabbage

 

Cabbage has always been a favourite, growing up it used to be a weekly cabbage cabbage affair in our home, cooked on a Tuesday where we observed a meatless religious fast or on the weekend, with lamb or mutton in a delicious curry.  I recall my mum added cabbage leaves to her lamb stews too and the ability of the cabbage leaves to absorb the flavours of the lamb and spices and seasonings.

I include cabbage often into my paleo lifestyle and have been oven roasting it for some time now.  Using coconut oil instead of olive oil is an interesting choice - coconut oil tolerates high temperatures and is also flavourful.  A good combination for roasting vegetables in the oven is coconut oil, lemon juice, rosemary/thyme, salt and pepper - Deliciousness indeed!


Ingredients


1/2 a fresh green cabbage

2-3 tablespoons of melted coconut oil (You may use Olive oil)

Chilli- garlic salt to taste (you may use any seasoning )

Freshly squeezed lemon or lime juice to sprinkle over when cooked


Here's How

• Wash cabbage well, dry and cut into wedges and lay out on oven roasting tray

 

 

• Sprinkle the coconut over coating each wedge well, grind on seasoning

 

 



• Bake at 180-200 degrees celcuius until cabbage is browned at the edges.  This takes between 10-15 minutes .  Remove from the oven, top with freshly squeezed lime or lemon juice and serve immediately.