Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    22 min

  • ready time

    ready time

    32 min

Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto

These roasted cabbage wedges are smothered in a rich sundried tomato pesto and topped with tangy Parmesan.

Perfect served alongside roasted meats with a spoonful of leftover pesto.

  • Net Carbs

    7.8 g

  • Fiber

    2.4 g

  • Total Carbs

    10.3 g

  • Protein

    4.1 g

  • Fats

    19.9 g

226 cals

Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Olive Oil

    Olive Oil

    5 tablespoon

  • Sundried Tomatoes

    Sundried Tomatoes

    4 piece

  • Parmesan Cheese

    Parmesan Cheese

    3 tablespoon, grated

  • Red Onion

    Red Onion

    1 medium - 2 1/2" diameter

  • Basil, Fresh

    Basil, Fresh

    1 cup, whole pieces

  • Pine Nuts

    Pine Nuts

    1 tablespoon, whole pieces

  • Garlic

    Garlic

    1 clove

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Red Cabbage

    Red Cabbage

    ½ small - head - 4" diameter

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    ½ each - juice from one lemon

Recipe Steps

steps 7

32 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.
  • Step 2

    Slice the cabbage into 8 thick wedges - about 1/2 inch thick. Peel and slice the onion into 8 even wedges. Arrange the cabbage and onion tightly into a shallow oven tray or sheet pan. Drizzle with the lemon juice and a tablespoon of olive oil. Season with salt and pepper to taste.
    Step 2
  • Step 3

    To prepare the pesto, add the basil, garlic, sun dried tomatoes, lemon zest, pine nuts and 1 tablespoon of Parmesan to a food processor. Blend to form a chunky paste.
    Step 3
  • Step 4

    Add the remaining olive oil, season to taste and blend again to form a pesto sauce.
    Step 4
  • Step 5

    Drizzle two tablespoons of the pesto over the cabbage and onion wedges, using your hands to rub the dressing into the vegetables.
    Step 5
  • Step 6

    Scatter over the remaining Parmesan.
    Step 6
  • Step 7

    Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and slightly caramelized.
    Step 7

Comments 1

  • Sunnyone

    Sunnyone 5 years ago

    Why is this one a b.?