Active Time:25 minsTotal Time:1 hr 10 minsServings:8 servingsJump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:8 servings
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8 servings
Servings:
8 servings
Jump to Nutrition Facts
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Cook Mode(Keep screen awake)Ingredients1medium headgreen cabbage2tablespoonsextra-virgin olive oil1 1/2teaspoonsgrated lemon zest1tablespoonlemon juice1/4teaspoonsalt5tablespoonsunsalted butter2teaspoonsgrated garlic1teaspoongarlic salt1teaspoonsalt-free lemon-pepper seasoning1/2teaspooncrushed red pepperChopped fresh flat-leaf parsley for garnish (optional)Lemonwedgesfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
1medium headgreen cabbage
2tablespoonsextra-virgin olive oil
1 1/2teaspoonsgrated lemon zest
1tablespoonlemon juice
1/4teaspoonsalt
5tablespoonsunsalted butter
2teaspoonsgrated garlic
1teaspoongarlic salt
1teaspoonsalt-free lemon-pepper seasoning
1/2teaspooncrushed red pepper
Chopped fresh flat-leaf parsley for garnish (optional)
Lemonwedgesfor serving (optional)
DirectionsLine a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissBrush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissRemove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissMelt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissSprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissEatingWell.com, October 2023
Directions
Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissBrush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissRemove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissMelt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylissSprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss
Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 400°F. Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1 1/4-inch) wedges, leaving the root end intact to help the wedges stay together.
Brush both sides of the cabbage wedges with oil and lemon juice; sprinkle with salt.
Remove the baking sheet from the oven; arrange the cabbage wedges on it in a single layer. Roast until tender and slightly browned, 40 to 45 minutes, flipping halfway through.
Melt butter in a small saucepan over medium heat, about 1 minute. Stir in lemon zest, garlic, garlic salt and lemon-pepper. Spoon or brush the mixture evenly over both sides of the roasted cabbage (about 1 1/2 teaspoons per side). Return the cabbage wedges to the oven; roast for 5 minutes more.
Sprinkle crushed red pepper evenly over the cabbage wedges. Garnish with parsley and serve with lemon wedges, if desired.
EatingWell.com, October 2023
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Nutrition Facts(per serving)133Calories11gFat10gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
