Roasted Cabbage with Lemon
Roasted Cabbage with Lemon is a perfect low-carb side dish no matter what you serve it with, and I’d eat this for a meatless dinner as well. And if you’re a cabbage fan, I promise you’ll love this roasted cabbage recipe!
PIN the Roasted Cabbage to try it later!
Personally I think Roasted Cabbage with Lemon is such an amazing flavor combination, and it’s March and I love the way cabbage goes on sale at almost every grocery store this month. And I’m featuring this lemon-flavored roasted cabbage for Friday Favorites this week to see if I can encourage you to try it.
It was years ago that I first cooked some corned beef and tried this amazing roasted cabbage recipe to serve with it, and if you do happen to be cooking corned beef this month, I think this cabbage that’s roasted with lemon is the perfect side dish! I hope you think about this tasty roasted cabbage any time it’s cabbage season and you need an easy low-carb side dish.
What ingredients do you need for this recipe:
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- green cabbage
- Olive Oil (affiliate link)
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- generous amount of sea salt and fresh ground black pepper
- lemon slices, for serving cabbage (optional)
How did I improve the Roasted Cabbage Recipe?
Thanks to reader participation there are now slightly improved instructions for this Roasted Cabbage with Lemon! 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 when I cut the cabbage into wedges, which makes turning it over on the pan 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.
How low in carbs is the Roasted Cabbage with Lemon?
This amazing cabbage side dish has only 4 net carbs per serving!
Can the roasted cabbage be reheated?
I think most roasted vegetable recipes are best eaten immediately after they come out of the oven. But the leftover cabbage from this recipe is still quite good when it’s been refrigerated and then reheated in the microwave or in an Air Fryer the next day. I would squeeze more lemon on the reheated cabbage if you have some!
More low-carb cabbage recipes to enjoy:
While cabbage is on sale, check out Low-Carb and Keto Cabbage Recipes, Low-Carb and Keto Cabbage Salads, or Low-Carb Soup Recipes for more ideas with cabbage. And if you’re a fan of Sriracha Sauce, check out Spicy Baked Cabbage for another cabbage recipe that was inspired by this one.
How to make Roasted Cabbage with Lemon:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.
- 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.
- Serve the roasted cabbage hot, with extra lemon slices for people to squeeze on a bit more lemon juice if they’d like.
Make it a Low-Carb Meal:
Of course this roasted cabbage recipe is a perfect side dish for slow cooker corned beef or Instant Pot corned beef. This would also taste great with something like Swedish meatballs or pot roast! And truthfully I love this so much I could make an entire meal of it for a meatless dinner!
More Low-Carb Recipes with Cabbage:
- Stuffed Peppers with Beef, Sausage, and Cabbage
- Vietnamese Cabbage Salad with Chicken
- Ham and Cabbage Soup
- Fried Cabbage with Corned Beef
- Instant Pot Cabbage and Sausage
Roasted Cabbage with Lemon
Roasted Cabbage with Lemon is a perfect side dish for corned beef, but this roasted cabbage recipe will be great with anything you serve it with!
Ingredients
- 1 large head of green cabbage
- 2 T olive oil
- 3 T fresh squeezed lemon juice (see notes)
- generous amount of sea salt and fresh ground black pepper
- lemon slices, for serving cabbage (optional)
Instructions
- Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.
- 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.
- Whisk together the olive oil and lemon juice. 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.
- Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.
- Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.
- 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.
- Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Notes
I like three tablespoons of lemon juice, but if you're not a huge lemon fan you might want less.
This recipe adapted slightly from Roasted Cabbage with Lemon at Eat Repeat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 78Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 0mgSodium 149mgCarbohydrates 5gFiber 1gSugar 2gProtein 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 roasted cabbage recipe a perfect side dish or vegetarian main dish for any low-carb eating plan, including Keto, as well as for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This amazing roasted cabbage recipe was first posted March 2010. It was updated in 2020, and featured as a Friday Favorites pick in 2023. The recipe was last updated with more information in 2025.
132 Comments on “Roasted Cabbage with Lemon”
I’m not sure why anyone would choose to make a roasted cabbage recipe if you’re not a big fan of cabbage… But, this looks delicious.
I’m Ukrainian, so braised, roasted, boiled, and sautéed cabbage is a staple. I’ll be doing this with herb and garlic mashed cauliflower and grilled Beyond sausages tomorrow. Can’t wait to try it!
Hope you enjoy! I am a fan of cabbage in almost any form.
I do really like cabbage and absolutely love this recipe, and it’s also been really popular. Sorry it was not a winner for you.
This looks fantastic! I can’t wait to try it.
Hope you enjoy!
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?
loved this, just made it with our corned beef, brings out the sweetness of the cabbage
thanks
Glad you enjoyed it!
This is such a cool recipe! I have never seen cabbage cooked this way, but I want to try it for sure. Thanks!!
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 🙂
Hope you enjoy!
Oh, I have never made this recipe quite like this. Delicious. A must-try!
Thanks, hope you enjoy! I am just crazy about it!
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!
I have to try that! Thanks for sharing.
This was absolutely delicious!!! I added sprinkles of Lemon Pepper seasoning when almost done. Gave it extra zest😄
I love that idea, so glad you enjoyed it!
I made this today. Unfortunately my wife and son (7) weren't impressed. But I loved it!
I love this too but I get that some people just don't appreciate cabbage!
Thanks Michelle, so glad you liked it. Good luck!
This was a new way of making cabbage for us and we LOVED it! Thanks Kalyn and am looking forward to reviewing lots of recipes coming up 🙂
Sandy, I think that's a brilliant idea. I may have to try it myself!
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!
Dora, so glad you liked it!
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.
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.
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.
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)
I followed your recipe today and it is amazing! I already love cabbage, but the lemon juice took it to another level of delicious.
Ladki, I think I must try your version now; sounds wonderful!
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!
I love it that this recipe is still finding new fans. So tasty and healthy.
I made this and it was fabulous. I just posted it today in my Your Recipe – MyKitchen post linking back to you. Stop by and see!
You have not steered me wrong yet Ms. K! We have made several of your recipes and they have all been great! Made this cabbage last night with garlic infused olive oil. I couldn't stop eating it. If I had been home alone I might've ate the whole head by myself! Your blog is a wonderful resource. Thanks for all you do to get new & yummy recipes out to your readers!
Pinterest directed me here. And I'm going to share this with my Paleo eating sister. It's the least I could do in return for her telling me how to cook brussels sprouts so they're tasty.
Made this tonight and served it with a black bean couscous salad. Delicious!
This was AMAZING. Thank you for the how-to!
Trixi, so glad you guys are enjoying it!
When I told my family i was making roast cabbage they all looked at me as if to say…well I wont be eating that. Needless to say I have just cooked it two days in a row and they LOVE it! Thanks
I love this, what a brilliant idea! How is it that you always end up with more cabbage than you know what to do with? 🙂
I love this recipe with corned beef; hope you enjoy it.
I am excited to try this tonight! I am a new fan of roasting veggies and this looks so yummy! I am also experimenting with my corned beef in the crockpot so this is the perfect way to cook the cabbage without adding the cabbage half way to my meat! THank you!
Jayne I don't think this will be nearly as good after it's been frozen, but I bet you won't have much left it's so good!
This cabbage looks amazing. I have never cooked cabbage before and my mother always boiled it. I am going to try and entice my teenage son with this recipe.
Can I freeze the extra slices? If it's ok to freeze them, how would I re-heat them? Would you recommend thawing them first? I usually cook my vegetables from frozen.
Thank you for the great site!
Jayne
Oh I love the idea of cooking this on the grill, how brilliant! And smart to keep the core intact for easier grilling too. Thanks for sharing!
Oh my GOODNESS I made this last night and it was DELICIOUS! I think it's my new favorite snack!! I could pretty much eat the cabbage all by myself. I love the little crispy charred parts on the side. Mmm…thanks for the great inspiration!
This is so yummy. We have made it 4 times. We tried it on the grill and loved it better that way. Just don't cut the core so it stays together better.
What a simple, but delicious sounding idea! It reminds me of how people often will grill endive or other chicories. I'm looking forward to trying this out soon.
I'm a fan of cabbage cooked any way any how and love coming up with new recipes for useing it. Roasting is one of my favorites next to stir frying. A great spice to add to your roasted cabbage along with the lemon juice and zest is a little summer savory. It offers a great flavor compliment and is great served with roasted pork or keilbasa sausage instead of corned beef.
Geeky Gerl, sounds like a good breakfast to me!
So what if I ate it for breakfast… I used Trader Joe's Kalamata EVO, TJ's Flower Pepper and the extra Tablespoon of Lemon Juice. Excellent!
Kelly, I'm a cabbage lover too, and just love this recipe.
Judith, glad you enjoyed it so much!
This recipe was a delicious surprise. I love roasting vegetables and had never thought of using cabbage. The lemon juice wash was the perfect touch. It was a delicious combination.
I'm a cabbage lover so can't wait to try this. Funny, but we pretty much prefer our Brussels sprouts this way, so go figure that I haven't tried it with cabbage. Lemon really brightens up the flavors, doesn't it? Definitely perfect to try with corned beef!
Pat, hope you enjoy it!
I'm always looking for new ways to serve cabbage and this looks really good. Thanks.
LeLe, I love those crispy parts too!
I made this last night after seeing it a few days ago and knowing I needed to do something with the massive cabbage head in my crisper that I bought when they were 29 cents a pound. I made it as directed and LOVED it. My husband said it could have used a bit more seasoning of some sort, but I thought it was perfect. Especially the parts that got a little crispy and absorbed all the lemon juice and salt. 🙂
Sunny, so glad you liked it!
Oh I also zested the lemon and sprinkled the zest over before roasting!
I made this fantastic recipe tonight, I made a couple changes. I also roaster cut up cauliflower prepared the same as well as roaster some large cloves of Garlic in tha pan too. I served them all together with a dollop of sour cream and a couple tablespoons of Fresh salsa, it was amazing, such a savory delight with all kinds of melding tastes . Will definitely make again. Cheap, simple, low cal, healthy and I'm left with a great taste in my mouth … Yummy…
Sue I do love this recipe, so glad you and the BF enjoyed it. Haven't tried roasting belgian endives yet myself, but they sound good. Seems like it would go with anything the cabbage goes with.
Prepared this cabbage yesterday along with chipotle pork stew, polenta for my BF and mashed fauxtatoes for me. BF predicted that he would probably need some help with his cabbage wedge, but he managed to finish his without any problem. When I mentioned it to him he said it actually tasted better than he had thought!
Thanks for sharing this super simple and tasty recipe. I'll make it again.
Also, thanks to the person (CJ) who mentioned roasted Belgian endives. I often have that vegetable in the fridge, but I usually eat it raw. I'm going to try roasting it. Just wondering what would go well with it?
Donna, so glad you enjoyed it! (And it's cabbage. Hard to believe, huh?)
this cabbage is DELICIOUS! I just made it with some black beans and quinoa burgers. wow – I am in love. thanks for sharing!
This is seriously the best cabbage I've eaten in a long time. I actually shared it for my blog-readers as well. So delicious! Thank you for sharing!!!
http://nothankstocake.blogspot.com/2011/11/new-recipe-my-favorite-cabbage.html
Cheryl, so glad you liked it. And good to know it is tasty with canola oil too.
Just made this for dinner tonight with a pork roast and whipped potatoes. Yum, yum!
FYI, I only had one tablespoon of olive oil so I used that plus a tablespoon of canola oil and three tablespoons of lemon juice.
Eva, so glad it was a hit!
Made this last night. GREAT! Even hubs liked it, and he's not really a cabbage person.
Martha, the lemon is great with the cabbage. Mollie Katzen was ahead of her time.
I had roasted cabbage for the first time last fall after reading about it in one of Mollie Katzen's cookbooks. We loved it, but haven't tried it with lemon yet;-)
I made this last night and used Napa cabbage as I had a head of it already. Instead of mixing evoo and lemon juice, I use evoo that was infused with Meyer lemon. It was delicious! Who would have known that oven roasted cabbage would be so good.:) Thank you for adding a keeper recipe to my list of roasted veggies. I'm also looking forward to trying the suggestion of another poster using the sesame oil and soy sauce. I think that the Napa would work especially well for that application.
Barb, I love hearing how you did this with napa cabbage! (And I agree that the sesame and soy sauce would be especially good with napa cabbage.) Thanks for sharing!
I'm happy to hear that so many people enjoyed the recipe *and* that it helped raise money for a good cause. Thanks so much for letting me know. And your menu sounds just fantastic!
100+ people feasted on this fabulous cabbage along with with apricot-glazed homemade corned beef, champ (mashed potatoes with scallions, watercress and sweet butter), and brown soda bread a week ago. The cabbage was the hit of the lunch which raised money to help fund food (and 500+ Easter baskets) for people in need in our community. THANK YOU for a great recipe that's made lots of cabbage converts in the BBQ rules Texas Hill Country!
Carolyn, so glad you liked it.
The cabbage was really wonderful, Kalyn. Loved the lemony flavor. I used more lemon juice, per your request. I made it with our traditional St. Patty's dinner tonight. Thanks for posting the recipe.
Great recipe. Have heard how healthy cabbage cooked this way is. Sounds delicious as well. Thanks for sharing.
I just made this and YUM YUM YUM! I was planning on having this and something else for lunch but had a big plate of roasted cabbage instead. Thanks!!!
Jessica, so glad you enjoyed it. I loved this recipe and still want to try roasting red cabbage as well.
I made this as a side dish with tonight's dinner and loved it. The roasting produced a great taste, along with the lemon. I will definitely add this to my vegetable "rotation". Thank you for sharing the recipe!
Deb, so glad you liked it. I loved this when I made it.
I eat a lot of cabbage (2 heads a week) to help me lose weight and stay healthy. I was looking for something other than my normal routine of boiling it. I came across your blog and tried it. Fabulous! Thank you!
thanks for having what sounds to be an awesome recipe…I'm trying it this afternoon!
Sabina, love the sound of this with lime! Glad you enjoyed it.
I finally made this last night! I'd tried before and cut into a cabbage with a rotten middle!
I had no lemons so I used lime. It was fantastic! So easy and yummy. Thanks for the recipe!
Jan, thanks for letting me know you liked it!
I made this tonight and just loved it. Thanks for posting it. I liked reading all the variations as well.
I made this with 1/2 green and 1/2 red cabage. I prefer to omit the lemon juice. I added to the olive oil, S/P, 1 minced garlic and 1 tsp. Aleppo pepper (or paprika). After flipping the second side, I slightly fan out the wedges to roast more evenly. It was delicious. The lemon juice was just too overpowering for my taste. I would drizzle the lemon juice after baking for a more fresh lemon taste.
Glad to hear you liked it!
I fixed this tonight to have with a Greek shrimp recipe. It was delicious and the lemon paired well with the shrimp. I threw in 2 parsnips cut into sticks and Wow! did the lemon-oil basting liquid make them POP! I know they are higher carb, but for occasional consumption they were worth every bite. Thanks for the excellant recipe.
Cara, we're channeling each other because I made it last night too, to eat with some leftover corned beef. Good to know it works with cider vinegar too; glad you liked it. I think this is now my favorite way to cook cabbage!
Kalyn, I just wanted you to know we tried this last night. I forgot to pick up a lemon so I just used some cider vinegar. We really liked it – I'm glad to have a new veggie option on the table, since cabbage is not really something I ever though to cook as a side dish aside from coleslaw. Thanks!
What a great idea! I'm going to be trying a new corned beef recipe using a fruit glaze so these should be perfect to go along side it!!!
I tried this last night with napa cabbage, it was great! Even my notoriously anti-veggie husband like the cabbage because of the crunchy bits. I think next time I'll just do a rough chop on the whole thing and roast away. I'm curious to try it with purple cabbage too.
Abbey, interesting to hear that it works with Napa cabbage too. I like your idea of just doing roughly chopped cabbage as well.
I'm cooking my cabbage this way to go with my corned beef too!
You rock! I'm going to the store this afternoon to get all my stuff for St. Patrick's Day and this is how I will be cooking the cabbage this year.
I like the sound of roasting cabbage like this!
CJ, thanks for the great description of how to cook them. I'm going shopping today so will look for some.
Kalyn- About the Belgian endives. Easiest way to introduce yourself to them is to wash, remove tough out leaves, lightly trim root end, leaving it intacts (so the leaves stay together). Then drizzle the cut sides with a good quality olive oil and a light sprinkle of kosher salt. If you ghave a griddle pan (with raised ribs), oil it and get it very hot. Place the endive halves cut side face down and adjust the temp. You want them to be slightly softened, grill marks giving a slightly smoky char. Remove from the heat and add to a salad or dress with a viniagrette. You can cut them into bite sized pieces. (I like to do this with sweet onion quarters too.) Great with a salad that includes apple or pear, some shaved asiago (or other tangy, buttery, nutty cheese) and a little honey-dijon-sherry or chardonnay vinegar viniagrett. What a treat it will be!
I love cabbage too! And I am sure I would love this…must try roasting cabbage!
This dish and the serving platter are both show stoppers!
Kalyn, love this recipe! I'm a huge fan of cabbage and this presentation would turn any skeptic into a cabbage lover. Must try soon!
What a great idea! it looks beatiful, too
CJ, I've never cooked Belgian Endives, will have to try them. I love the idea of adding a dab of Dijon to this too, another great variation!
I do that with Belgian endives (cut in half). Never thought about making cabbage that way. That is absolutely a terrific idea!
p.s. Great photo too.
Adding a dab of Dijon to the lemon mixture just crossed my mind…..
Ooooh, I do love the idea of adding some lemon zest to the recipe. (This is what makes blogging so fun, good ideas just keep getting better!)
Never thought to roast cabbage before. This is fabulous
Thanks so much for anothere brilliant recipe¡¡¡ it looks very mediterranean and healthy.
I think I will add just a little of shreded lemon peel… I have organic lemons on hand and we DO really love lemon scent.
Have a nice week :-))
I love cabbage – I've never tried roasting, but can't wait to give it a shot. The idea of the roasted flavors of cabbage and lemon makes me hungry!
I'm not a huge cabbage fan, but I'm willing to try it again based on this recipe. YUM!
Roasting veggies makes them so flavorful! Why did we ever think steaming was a good idea?
Can't wait to get home and try this for my Annual St Pat's party. ((With a last name like mine, celebrating on March 17th is a must!))
Donna KELLY
Wow I have roasted many veg but not cabbage – must try this – and your st pat's day suggestion sounds excellent although I will need think about a veg option for the corned beef – maybe smoked tofu!
I have some cauliflower that I am roasting and I remembered this… I'll let you know if it works!
I have loads of lemons without any skins that need to be used.
Aubrey, you can see that a lot of us are excited by this idea, but now I'm going "wow" at your adaptation with sesame oil and soy sauce. I must try that version too!
Hi Kalyn! I'm so glad you liked the recipe too, it's been a staple of mine ever since I read about it in Martha Stewart Living. Lately I've been making it with sesame oil and soy sauce instead of olive oil/lemon juice. Anyway, thanks for the links!
I've roasted a lot of veggies, but cabbage is not one of them! I'll have to give this a try!
I love the idea of the lemon; I'm not sure why, but it seems it would balance some of the gassy quality of the cabbage. I've bookmarked and I'm going to have to give this one a try. Yes, with corned beef!
My wife just asked for cooked cabbage… May be on my menu next week
very timely thanks for this post
This looks great! Time to increase my versatility with cabbage–thanks for the great idea!
i love cabbage and kalyn this is such an easy but flavorful way to prepare it. simply awesome!
this is another recipe I've been seeing a lot, and for good reason, it's delicious!
I love roasted cabbage- it's so sweet and tender. I've always mixed it up with other veggies, but roasting the wedges solo is a fabulous idea. Slainte!
What a beautiful photo (and the plate's not so bad either – wink)! I am definitely trying this recipe. It looks like a fantastic way to enjoy cabbage.
Looks absolutely delicious!
This sounds great! Cabbage is not a vegetable I cook with very much so this sounds like a nice way to change things up.
This sounds so simple, but ooh so good. I love cabbage. I normally saute brussels sprouts with just a bit of salt and vinegar and was just wondering if I could do the same thing with cabbage. I think I'll roast cabbage with some vinegar instead.
Wow, looks amazing. Recipe is saved on my computer. Thank you.
I've never seen cabbage look so appetizing! I need to remember this one 🙂
I've been waiting for this one-ever since I saw it on your facebook status:) Looks amazing!