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Low-Carb Roasted Cabbage with Lemon (Video)

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!

Watch the video to see if you’d like to make 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

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136 comments on “Low-Carb Roasted Cabbage with Lemon (Video)”

  1. 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!

  2. Jessica, so glad you enjoyed it. I loved this recipe and still want to try roasting red cabbage as well.

  3. 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!!!

  4. Great recipe. Have heard how healthy cabbage cooked this way is. Sounds delicious as well. Thanks for sharing.

  5. 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.

  6. Carolyn, so glad you liked it.

  7. 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!

  8. 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!

  9. 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 that 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.

  10. 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!

  11. 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;-)

  12. Martha, the lemon is great with the cabbage. Mollie Katzen was ahead of her time.

  13. Made this last night. GREAT! Even hubs liked it, and he's not really a cabbage person.

  14. Eva, so glad it was a hit!

  15. 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.

  16. Cheryl, so glad you liked it. And good to know it is tasty with canola oil too.

  17. 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

  18. this cabbage is DELICIOUS! I just made it with some black beans and quinoa burgers. wow – I am in love. thanks for sharing!

  19. Donna, so glad you enjoyed it! (And it's cabbage. Hard to believe, huh?)

  20. 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?

  21. 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.

  22. 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…

  23. Oh I also zested the lemon and sprinkled the zest over before roasting!

  24. Sunny, so glad you liked it!

  25. 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. 🙂

  26. LeLe, I love those crispy parts too!

  27. I'm always looking for new ways to serve cabbage and this looks really good. Thanks.

  28. Pat, hope you enjoy it!

  29. 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!

  30. 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.

  31. Kelly, I'm a cabbage lover too, and just love this recipe.

    Judith, glad you enjoyed it so much!

  32. 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!

  33. Geeky Gerl, sounds like a good breakfast to me!

  34. 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.

  35. 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.

  36. 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.

  37. 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!

  38. 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!

  39. 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

  40. 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!

  41. 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!

  42. I love this recipe with corned beef; hope you enjoy it.

  43. 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? 🙂

  44. 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

  45. Trixi, so glad you guys are enjoying it!

  46. This was AMAZING. Thank you for the how-to!

  47. Made this tonight and served it with a black bean couscous salad. Delicious!

  48. 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.

  49. 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!

  50. 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!

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