Paleo Roasted Cabbage Wedges with Dijon Drizzle

Roasted Cabbage Recipe, Oven Roasted CabbageThis recipe is so insanely easy, and is by far my favorite way to eat cabbage. Move over, coleslaw.

Based on the way it tastes, you would think there is  much more to it, but its minimal ingredients make for a super tasty snack or appetizer. I have served this on a variety of different occasions,  and people are always shocked when I tell them how simple — and healthy — it is.

I’ll sometimes wrap some turkey bacon around the wedge slices before cooking them or top them with crumbled bacon to give them a little something “extra.” Either way, they are fantastic. Enjoy!

Roasted Cabbage Wedges with Dijon Sauce

  •  1 head of green cabbage
  • Approx. 3 TB coconut oil, melted if in solid form. (You may need a little more.)
  • Salt and pepper to taste
  • 2 TB chopped scallions
    Sauce:
  • 2 TB Dijon mustard
  • 1 TSP white wine vinegar
  • 1 1/2 TSP lemon juice
  • Fresh pepper, to taste

– Preheat oven to 400 degrees and line a baking sheet with foil.

– Clean and dry cabbage and cut into approximately 6 to 8 wedges.

– Line cabbage on baking sheet and liberally brush with melted oil on both sides.

– Add salt and pepper.

– Roast approximately 35 minutes, flipping halfway through until slices are soft and golden brown.

– Whisk vinegar, lemon juice, mustard and pepper.

– Drizzle mustard mixture over cabbage and top with chopped scallions.

– Serve warm.

Need more healthy snacks? Try these.

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