This roasted cabbage recipe is simple and delicious, perfect for anyone on the Ideal Protein diet looking for a new vegetable side dish!


1 large head of green cabbage – about 6 cups

2 tbsp olive oil (= 6 tsp)

3 tbsp fresh squeezed lemon juice

A generous amount of sea salt and fresh ground black pepper

Lemon slices, for serving


Preheat oven to 450F 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. Arrange wedges in a single layer on the roasting pan.

Whisk together the olive oil and lemon juice. 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 remove pan from oven turn each wedge carefully.

Put back into oven 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.


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