Roasted cabbage rounds with garlic and herbs
A whole cabbage cut into thick rounds and roasted flat-side down turns the outer leaves into crackling and the inner core into something tender enough for a fork. The parmesan goes on at the end so it browns without burning — it is the difference between caramelized and bitter.
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Ingredients
For the whole dish · serves 4
- Cabbage1¼ lb
- Parmesan cheese1½ oz
- Olive oil2½ tbsp
- Garlic¾ oz
- Sea saltto taste
- Black pepperto taste
Method
4 steps · 30 minutes
- Preheat the oven to 425F. Cut the head of cabbage crosswise into 1-inch-thick rounds; keep the core intact so each round holds together.
- Lay the rounds flat on a sheet pan. Brush the tops with half the olive oil and sprinkle with salt and pepper.
- Roast 18 minutes — the edges should be deeply browned and the center just tender when pierced.
- Flip the rounds, brush with the remaining oil, scatter the minced garlic and grated parmesan over the tops. Roast 5 more minutes until the cheese is golden and crisp at the edges.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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