roasted cabbage

Cabbage has to be the most underrated vegetable of all time. Loaded with antioxidants and anti-inflammatory properties, it’s been shown to play a crucial part in fighting chronic disease and building a healthy gut microbiome. This recipe is delicious with salmon or salad greens.

Yield 4 servings
Prep Time 15 minutes
Cook Time 45 minutes
CLEANSE

2 heads green cabbage, chopped

3 carrots, roughly chopped

2 tbsp coconut or olive oil

½ tsp Himalayan pink salt

Freshly ground black pepper, to taste

2 cloves garlic, minced

2–3 scallions (green and white parts), sliced, to garnish

Handful of fresh cilantro, to garnish

For the dressing

2 tbsp apple cider vinegar

2 tbsp sesame oil

2 tbsp coconut aminos

1 tbsp grated fresh ginger

¼ tsp red pepper flakes

1   Position a rack in the center of the oven, and preheat to 425°F. Line a baking sheet with parchment paper.

2   On the prepared baking sheet, toss the cabbage and carrots with the coconut oil, salt, and a few grinds of pepper. Spread the cabbage evenly on the baking sheet (it’s okay if the cabbage is crowded; it will shrink as it roasts), and roast, tossing every 10 minutes, for 35 to 45 minutes or until the cabbage is tender and golden brown. In the last 5 minutes of cooking, add the garlic.

3   To make the dressing, in a small bowl, whisk together all ingredients.

4   Transfer the cabbage to a large bowl, and toss with 2 tablespoons dressing. Season to taste with additional dressing, and garnish with scallions and cilantro.