Cabbage has always been a favourite, growing up it used to be a weekly cabbage cabbage affair in our home, cooked on a Tuesday where we observed a meatless religious fast or on the weekend, with lamb or mutton in a delicious curry. I recall my mum added cabbage leaves to her lamb stews too and the ability of the cabbage leaves to absorb the flavours of the lamb and spices and seasonings.
I include cabbage often into my paleo lifestyle and have been oven roasting it for some time now. Using coconut oil instead of olive oil is an interesting choice – coconut oil tolerates high temperatures and is also flavourful. A good combination for roasting vegetables in the oven is coconut oil, lemon juice, rosemary/thyme, salt and pepper – Deliciousness indeed!
Ingredients
1/2 a fresh green cabbage
2-3 tablespoons of melted coconut oil (You may use Olive oil)
Chilli- garlic salt to taste (you may use any seasoning )
Freshly squeezed lemon or lime juice to sprinkle over when cooked
Here’s How
- Wash cabbage well, dry and cut into wedges and lay out on oven roasting tray
-
Sprinkle the coconut over coating each wedge well, grind on seasoning
- Bake at 180-200 degrees celcuius until cabbage is browned at the edges. This takes between 10-15 minutes . Remove from the oven, top with freshly squeezed lime or lemon juice and serve immediately.
Wondered how you cooked it looks good for another alternative. Will give it a try and let you know how it comes out.
Looks too yummylicious for words, gonna try it today for lunch. Thanks Pravalicious!
it was very good. Just watch for burn girls as coconut oil has a high cooking point. Next time around I will reduce either the baking temp or the time.