Roasted Cabbage with Lemon - 14.3g Carbs, 5.8g Fiber, 7.6g Sugar
From: www.kalynskitchen.com
Makes: 3-4 servings as a side dish, recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.
1 medium-sized head of green cabbage
2 Tbsp olive oil
2-3 Tbsp fresh squeezed lemon juice (I used 2 Tbsp for the cabbage, but
next time I'd use even more lemon)
Generous amount sea salt
Fresh ground black pepper
lemon slices, for serving cabbage (optional)
Preheat oven to 450 degrees F. Spray a roasting pan with non-stick spray
or olive oil.
Cut the head of cabbage into 8 same-size wedges, cutting through the core
and stem end. Then carefully trim the core strip and stem from each wedge
and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)
Whisk together the olive oil and lemon juice (use the larger amount of
lemon juice if you like a lot of lemon like I do.) Then use a pastry
brush to brush the top sides of each cabbage wedge with the mixture
and season generously with salt and fresh ground black pepper. Turn
cabbage wedges carefully, then brush the second side with the olive
oil/lemon juice mixture and season with salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan
is nicely browned. Then turn each wedge carefully and roast 10-15 minutes
more, until the cabbage is nicely browned and cooked through with a bit
of chewiness remaining. Serve hot, with additional lemon slices to squeeze
lemon juice on at the table if desired.
Nutrition From: www.caloriecount.about.com - Using 3 Tbsp lemon juice.
Servings: 4
Serving Size: 247 g
Nutrition per Serving:
120 Calories, 63 Calories from Fat, 7g Total Fat, 1g Saturated Fat,
0mg Cholesterol, 41mg Sodium, 14.3g Total Carbs, 5.8g Dietary Fiber,
7.6g Sugars, 3g Protein
Vitamin A 5% - Vitamin C 149% - Calcium 9% - Iron 6%
Nutrition Grade: A
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in vitamin B6
Very high in vitamin C
Bad points:
High in sugar
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