Low-Carb Roasted Cabbage with Lime and Sriracha

Ingredients

• 1 medium-sized head of firm cabbage
• 2 T neutral-flavored oil
• 2 T fresh squeezed lime juice
• 2 tsp. Sriracha Sauce
• 1/2 tsp. Vege-Sal
• 2 tsp. sesame seeds

Directions

1. Heat the oven to 450F/230C. Coat a baking sheet with oil or non-stick spray. A small baking sheet works for a medium cabbage, but use a full-size pan if yours is on the larger side.
2. Slice the cabbage into four even sections, and pull off any outer leaves that look wilted or discolored. Cut out the core from each section and discard it. If you want sturdier wedges for turning, leave the core in place while the cabbage cooks and trim it away afterward.
3. Cut each cabbage section in half again, so you have 8 wedges.
4. Set the cabbage on the prepared baking sheet with a little space between the wedges.
5. In a bowl, whisk the oil, lime juice, Sriracha Sauce, and Vege-Sal or salt until combined. Use a pastry brush to coat the cabbage with the glaze.
6. Gently flip the cabbage wedges and brush the other side as well, saving some of the glaze for later.
7. Roast the cabbage on the center rack for 15-17 minutes, until the edges begin to brown.
8. With a large turner, carefully flip the hot wedges. Brush them with the remaining lime-Sriracha-oil mixture.
9. Return the pan to the oven and roast for 15-17 minutes more, until the other side is beginning to brown.
10. Take the cabbage out of the oven, transfer it to a serving dish, and add sesame seeds if you’re using them.
11. Serve hot.