I’ve been going through my blog over the past several weeks to update all of my old posts. Way back in the early days, I never had any intent of sharing recipes. This was just a private journal where I documented my weight loss process.
Ten years later, I’ve shared hundreds of recipes and cooked up countless more than never made it to the pages of No Thanks to Cake.
My main editing on the blog has been to add printable options to all of my recipes – – a request you guys have made for years, but that I didn’t have nearly enough time to update. Now, in light of the pandemic and my being unemployed, I suddenly have time on my hands and I’m updating a few recipes a day.
I came across this recipe, and I decided to make it (and to take new pictures for it.) This was initially posted in 2011, and it’s quite possible that I took the pictures on my Blackberry. SERIOUSLY.
The recipe is just as delicious as I remember it to be. It’s got roasted cabbage that comes out so caramelized and sweet, and the hint of lemon adds hint of brightness. The perfect side dish for the summer… Enjoy!
Roasted Cabbage with Lemon | No Thanks to Cake
- 1 head green cabbage
- cooking spray
- 2-3 Tbsp. fresh squeezed lemon juice
- generous amount of sea salt and fresh ground black pepper
- fresh parsley, chopped (optional)
- Preheat oven to 450F. Spray a jelly roll pan with non-stick spray.
- Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the jelly roll pan (leave some space around them as much as you can.)
- Spray cabbage wedges lightly with cooking spray. Use a pastry brush to coat the top sides of each cabbage wedge with lemon juice and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the lemon juice and season with salt and pepper.
- Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully 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.