Roasted Cabbage with Parmesan, Pistachio, and Parsley

Ingredients

• 2 White cabbage (cut into medium cubes)
• 2 tbsp Olive oil (plus a little extra for serving)
• 0.5 tsp Garlic powder
• Paprika (a pinch)
• 1 tsp Honey (optional)
• Salt (to taste)
• Black pepper (to taste)
• 0.25 cup Pistachios (chopped)
• 0.25 cup Parmesan cheese (grated with a microplane)
• 3 tbsp Parsley (chopped)
• 1 Lemon (zest and juice to taste)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Place the cubed cabbage on a baking sheet.

3. 3

   Add the olive oil, garlic powder, paprika, honey (if using), salt, and pepper to the sheet. Mix very well so that all the cabbage is coated.

4. 4

   Bake for 40 minutes. Halfway through (20 minutes), move the cabbage with a spatula to ensure even browning.

5. 5

   While the cabbage is baking, prepare the topping mixture: in a small bowl, combine the chopped pistachios, parmesan cheese, chopped parsley, lemon zest, salt, and pepper.

6. 6

   Remove the cabbage from the oven when it is golden brown. Transfer it to a serving plate.

7. 7

   Squeeze lemon juice to taste over the hot cabbage.

8. 8

   Sprinkle the pistachio and cheese mixture over the cabbage, add an extra drizzle of olive oil if desired, mix lightly, and serve.

Notes

Cabbage reduces significantly in size when baked. It is recommended to use a good quality olive oil for the final touch.

Nutrition per serving

• side dish
• vegetarian
• baked
• healthy
• low carb
• vegetables