Low-Carb Roasted Cabbage with Lemon

Ingredients

• 1 large head of green cabbage
• 2 T olive oil
• 3 T fresh squeezed lemon juice
• Generous amount of sea salt and fresh ground black pepper
• Lemon slices, for serving cabbage, optional

Directions

1. Heat the oven to 450F/232C. Coat a roasting pan with non-stick spray or olive oil.
2. Slice the cabbage head into 8 evenly sized wedges, making sure each cut goes through the core and stem end. Set the wedges on the roasting pan in one layer.
3. In a small bowl, whisk the olive oil with the lemon juice. Brush that mixture over the upper side of every cabbage wedge, then season generously with salt and fresh ground black pepper.
4. Gently flip the wedges over. Brush the other side with the remaining olive oil and lemon juice mixture, then season again with salt and pepper.
5. Roast the cabbage for about 15 minutes, until the surface against the pan is well browned. Take the pan out of the oven and carefully turn each wedge.
6. Return the pan to the oven and roast for 10-15 minutes more, until the cabbage is browned, cooked through, and still has a little chew. Serve hot, with lemon slices for squeezing at the table if desired.