Oven Roasted Garlic Parmesan Cabbage Steaks (Keto, GAPS, Low-Carb)
With only four ingredients, this primal and paleo-ish side dish is always a winner. It's also budget friendly and simple to throw together for a last minute addition.
- 1/4 purple cabbage head
- 3 tablespoon melted grass-fed butter
- 5 garlic cloves, minced , minced
- 1/4 cup finely shredded parmesan cheese
- maldon salt flakes to taste (optional)
Preheat oven to 400 degrees F.
Slice the quarter cabbage into 1/2" - 3/4" wedges.
Brush a rimmed baking sheet with avocado oil or another choice of high-heat fat.
In a small bowl, combine melted butter, garlic and parmesan.
Spoon about a tablespoon of garlic and cheese mixture unto each cabbage wedge and spread it evenly across the top. Sprinkle crunchy Maldon Salt.
Bake for 15-20 minutes, depending on preference. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Best enjoyed immediately but can be refrigerated up to one week.
Calories: 82kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 123mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 20.7mg | Calcium: 68mg | Iron: 0.4mg