Call me cray but roasted cabbage sings to my soul. I hope you learn to fall in love with it like I have:

Ingredients & Method:

Preheat oven to 415 degrees

Chop a large head of cabbage into thick wedges

Place on a cookie sheet

Drizzle with olive oil – to be safe I use the cap of the olive oil bottle or a table spoon, use about 3 cap-fulls/Tbsps

Sprinkle with sea salt

Roast for 35 minutes or until crispy on top

Serve as is (so good!) or drizzle with Tahini-Ginger-Maple sauce

Katie Trussell - Therapy. Food. Movement.

Inspire simply.

Signing up will ensure you get my monthly newsletter loaded with images and inspiration to keep you consciously hungry. XO

SIGN UP