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prep time
10 min
cook time
22 min
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
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
5 tablespoon
Sundried Tomatoes
4 piece
Parmesan Cheese
3 tablespoon, grated
Red Onion
1 medium - 2 1/2" diameter
Basil, Fresh
1 cup, whole pieces
Pine Nuts
1 tablespoon, whole pieces
Garlic
1 clove
Lemon Peel Or Zest Raw
1 tsp
Red Cabbage
½ small - head - 4" diameter
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
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 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 4
Add the remaining olive oil, season to taste and blend again to form a pesto sauce.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 6
Scatter over the remaining Parmesan.Step 7
Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and slightly caramelized.
Comments
Sunnyone 5 years ago
Why is this one a b.?