SERVINGS 4-6 UNITS US
1 medium green cabbage head (about 2 lbs.)
1 large yellow onion
1 large carrot
1⁄4 cup olive oil
1⁄4 cup chicken stock or 1⁄4 cup water
red pepper flakes
Heat oven to 325′. Oil a large baking dish (9″x13″). Discard ragged outer leaves from cabbage and cut into 1/8s, removing most of core. Arrange wedges in dish with no- or minimum overlapping.
Thickly slice onion and cut carrot into 1/4″ rounds.
Scatter onions and carrot over cabbage; drizzle with oil and stock, salt and peppers. Cover tightly with foil and bake till tender, about 2 hours May turn the cabbage after an hour. At this point you can add a bit of water if dish seems too dry.
When tender, remove foil, raise temp to 400′ and roast another 15 minute or so till veggies are beginning to brown. Serve warm or at room temperature.
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