Easy roasted cabbage recipe
By cutting cabbage into small pieces and roasting it, the cabbage gets wonderfully toasty around the edges (and sometimes a little burnt too). The inside becomes buttery soft. Together that makes for mouthful after mouthful of delicious for next to no work at all. Makes 2 cups of crispy cabbage.
Servings: 2 people
- 4 cups raw cabbage cut into medium-sized pieces
- 1 teaspoon organic canola oil or other neutral-flavored oil, divided
- Salt to taste
Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 25mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 51.2mg | Calcium: 56mg | Iron: 0.7mg