CABBAGE · OLIVE OIL · HERBS
Roast — 400°F
Face it. Purple cabbage is prettier than the green kind. But either will do in this too-easy dish. Cut cabbage stem-to-stern into wedges, removing the tough part of the stem. Place wedges on a roasting pan with a cut-side down, and douse with olive oil. Roast in a hot oven, flipping wedges after about 15 minutes. Brown, crispy edges mean they're ready. Season with salt & pepper, more olive oil, maybe a squeeze of lime, and you’ve got a dish that tastes as good as it looks.
(When in doubt, add butter and/or salt.)
~ 3g net carbs per cup of raw cabbage