Garlic Loves Roasted Cabbage

4.7

(30)

26 Reviews

11 Photos

If you're tired of the old boiled cabbage and like roasted veggies, these roasted cabbage wedges will become one of your favorites. This is particularly good with ribs. Use crushed garlic to taste. I also like it a little burnt. If you like leftovers, you might have to make two pans at a time!

Submitted by popi1950

Updated on September 19, 2022

11

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

1 head cabbage, or more to taste, quartered and cored
salt and ground black pepper to taste
8 cloves garlic, crushed, or to taste
¼ cup olive oil, or to taste
¼ cup water (Optional)

Directions

Center a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).
Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread 1/2 of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top, season with salt and black pepper, scatter with remaining garlic cloves, and drizzle with remaining 2 tablespoons olive oil.
Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

Nutrition Facts (per serving)

101	Calories
7g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 101
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	5%
Sodium 47mg	2%
Total Carbohydrate 10g	3%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 2g	4%
Vitamin C 55mg	61%
Calcium 65mg	5%
Iron 1mg	4%
Potassium 263mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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