The holidays are over and I’m back home. Christmas was awesome, it was nice to have a break from everything for a bit. Seeing as it’s a new year, I decided I needed to look at and adjust my eating habits. I do not eat nearly enough vegetables and I enjoy carbs a bit too much. This meme is exactly how I feel right now:
So I am starting over with a low carb diet. I am trying to keep it lower in fat, but there will be a few recipes, at least one, coming up that have quite a bit of fat in them. I have TONS of recipes pinned on pinterest, so I am going to be trying out new things. One of the first things I decided to try is roasted cabbage. The cabbage has an orange hue from the paprika, in case you were wondering why it looked weird.
The original recipe I found called for fennel, which I don’t have so I decided to follow the basic directions and then add whatever seasoning I wanted to. The original recipe was found here on Peace, Love and Low Carb.
I am so glad I made this. The cabbage was tender in the middle and crispy on the edges. It was delicious. I will definitely be making this again and again.
Roasted Cabbage
- 1 Head of Cabbage, Sliced into wedges
- 2 tbsp of olive oil
- 5 cloves garlic minced
- 2 tsp garlic powder
- 1 tsp salt
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1/4 tsp black pepper
Preheat oven to 400.
Line a baking sheet with either a silicone baking mat, parchment paper or greased aluminium foil. Slice the cabbage into discs about 1/2 inch thick and remove the stem. Brush both sides with the olive oil, using it sparingly. Rub the minced garlic on both sides of the wedges and place in a single layer on the baking sheet, then sprinkle each side with garlic powder, salt, onion powder, smoked paprika and black pepper. Bake for 25 -30 minutes, flip and bake for an additional 15 – 20 minutes, until the edges are dark brown and crispy. Enjoy!
thiscrazygirlcanbake 