web analytics

Low-Carb Roasted Cabbage with Lemon

Low-Carb Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat. And this roasted cabbage is amazing for a low-carb side dish, and it’s also Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo and Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Roasted Cabbage with Lemon!

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

I thought I had it pretty well covered with the corned beef recipes and cabbage recipes for St. Patrick’s Day! After all, I’ve already shared The BEST Low-Carb Corned Beef Recipes (which includes my Pressure Cooker Corned Beef and my Slow Cooker Corned Beef as well as lots of ideas for leftover corned beef. And then last week I updated my collection of Kalyn’s Top Ten Low-Carb Recipes with Cabbage so you’d have plenty of options while cabbage is so inexpensive. And of course this Low-Carb Roasted Cabbage with Lemon is one that’s on my top ten list.

But then last week I cooked some corned beef and made this amazing Low-carb Roasted Cabbage with Lemon to serve with it, and I decided I had to take new photos and feature this favorite recipe to see if I can encourage some of you cabbage-avoiders to try it. Of course I’m a cabbage lover, but this roasted cabbage with lemon and olive oil brushed on before it roasts is so amazingly delicious that I think most anyone who likes roasted veggies would love it. And if you forced me to choose my very favorite cabbage recipe, I think this would have to be it.

There is also one slight improvement to the recipe! On the advice e-mailed to me by a reader whose name I can no longer remember, I now keep the strip of core on each piece of cabbage, which makes turning it much easier. You can cut that away when you eat the wedge of cabbage, or if your cabbage is small and young the core might taste fine.

So if you’re cooking corned beef and cabbage this weekend I strongly encourage you to cook the cabbage using this method! And think about this tasty low-carb roasted cabbage with lemon any time you need an easy low-carb side dish to go with any kind of meat.


Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. (I used to trim the core but a reader shared that if you leave it on the wedges stay together better, and you can easily cut it off as you eat it.) Arrange cabbage pieces on a large baking sheet that you’ve sprayed with olive oil or non-stick spray. Whisk together the olive oil and lemon juice. Use a pastry brush to brush the top sides of the cabbage with the olive oil/lemon juice mixture and season generously with salt and fresh ground black pepper. Turn carefully and repeat with the second side.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully. Then roast the cabbage 10-15 minutes more on the second side, or until it’s done to your liking.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Serve the cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they’d like. This is a perfect side dish for a low-carb meal!

More Tasty Low-Carb Ideas for Cabbage:
Kalyn’s Top Ten Low-Carb Cabbage Recipes ~ Kalyn’s Kitchen
Napa Cabbage Cole Slaw Salad ~ Reluctant Entertainer
Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage ~ Kalyn’s Kitchen
Lucy’s Skillet Cabbage ~ CopyKat Recipes
Vietnamese Cabbage Salad with Chicken and Cilantro ~ Kalyn’s Kitchen
Spicy Cabbage ~ Barefeet in the Kitchen

Low-Carb Roasted Cabbage with Lemon

Low-Carb Roasted Cabbage with Lemon is a perfect side dish for corned beef or any other kind of meat dish.

Ingredients:

  • 1 large head of green cabbage
  • 2 T olive oil
  • 2-3 T fresh squeezed lemon juice (I like 3 tablespoons of lemon juice, but if you’re not a huge lemon fan you might want less.)
  • generous amount of sea salt and fresh ground black pepper
  • lemon slices, for serving cabbage (optional)

Directions:

  1. Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
  2. Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan.
  3. Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.
  4. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
  5. Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
  6. Then remove pan from oven turn each wedge carefully. Put back into oven and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.
  7. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

This recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.

All images and text ©

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Not only is cabbage a wonderfully nutritious cruciferous vegetable, but it’s also one of the lowest carb vegetables around, making this a perfect side dish or vegetarian main dish for any low-carb eating plan, including Paleo and Keto, as well as any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Roasted Cabbage with Lemon found on KalynsKitchen.com.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

132 comments on “Low-Carb Roasted Cabbage with Lemon”

  1. I love it that this recipe is still finding new fans. So tasty and healthy.

  2. Let me first say that I hate cabbage. I'm more of a broccoli and cauliflower gal when it comes to the cruciferous family.

    But I got a huge cabbage head in my CSA and started looking up recipes of what to do with it online and ended up on your site. (An AWESOME site btw).

    And my husband and I tore up that entire head of cabbage!

    I made some adjustments though . . . . instead of olive oil I used 2 tsp soy sauce, 2 tbsp sesame oil, 2 tbsp lime juice and brushed them onto the wedges and baked it.

    So yummy and chewy!

  3. Ladki, I think I must try your version now; sounds wonderful!

  4. I followed your recipe today and it is amazing! I already love cabbage, but the lemon juice took it to another level of delicious.

  5. Trying this tonight! Using a red cabbage, and added a little fresh garlic to the lemon/oil. Can't wait to try it… looks delicious! (we love cabbage to begin with, so I'm sure it'll be fantastic)

  6. I saw these on Pinterest. and have been obsessed ever since. I am going to feature these on my blog. I have s sunday spotlight called " Words I wish I wrote" where i feature outstanding posts. If its not ok, please let me know.

  7. Kristen, you are welcome to feature this as long as the entire recipe is not reprinted. I am happy to let you use the photo as well, as long as there is a link to get the recipe from my site.

  8. I had an almost whole cabbage in my refrigerator and didn't want to eat just plain cabbage salad, so I did this instead. It was so awesome! Thank you for the recipe.

  9. Dora, so glad you liked it!

  10. Kalyn, I saved this recipe to my files some time ago, and then rediscovered it when I opened my 2007 Thanksgiving file looking for ideas. Not sure how it accidentally got into that file, but think it fortuitous anyway, as it dawned on me that this is an excellent way to prepare Brussel Sprouts, a traditional Turkey Day veggie. I think I will!

  11. Sandy, I think that's a brilliant idea. I may have to try it myself!

  12. This was a new way of making cabbage for us and we LOVED it! I am trying really hard to follow SB diet plan so I will be making a lot of your posted phase one recipes to stay safe and along the guidelines. Thanks Kalyn and am looking forward to reviewing lots of recipes coming up 🙂

  13. Thanks Michelle, so glad you liked it. Good luck on South Beach!

  14. I made this today. Unfortunately my wife and son (7) weren't impressed. But I loved it!

  15. This was absolutely delicious!!! I added sprinkles of Lemon Pepper seasoning when almost done. Gave it extra zest😄

  16. I love this way of cooking cabbage. My tip is: cut a lemon in 4 and put the wedges between the cabbage and roast the lemon and cabbage together.  Squeeze the juice over the wedges and enjoy the warm, sweet and sour taste!

  17. Oh, I have never made this recipe quite like this. Delicious. A must-try!

  18. There’s half a cabbage in my fridge just crying out to be cooked like this! Looks simple but very tasty – may be doing this tonight 🙂

  19. Hi there! The recipes are great. I have one suggestion that I wish they would start doing – putting the nutrition values on each one.

    Thank you

    • Yes, it would be nice if I had unlimited time. But I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog already.

      I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information.

      I just can’t edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.

  20. This is such a cool recipe! I have never seen cabbage cooked this way, but I want to try it for sure. Thanks!!

  21. loved this, just made it with our corned beef, brings out the sweetness of the cabbage
    thanks

  22. Not sure what I did wrong, but it was a waste of a head of cabbage. The pieces turned out either burnt or not cooked and the burnt parts were the consistency of plastic, so ended up throwing the whole thing in the trash.

    • Sorry it didn’t work for you. Don’t know what you did wrong either, because I have made this at least 25 times, and as you can see from the comments above this recipe has a lot of fans. Have you ever had your oven temperature checked?

  23. This looks fantastic! I can’t wait to try it.

Leave a comment »