In November my husband learned about The Hunter Gatherer Diet from a group of his co-workers. Wanting to loose some mid-life weight he started following this eating plan by changing his diet to meat, some fruit, and lots of vegetables. At the time, I chose to watch from the sidelines as he converted from toast to eggs in the morning and went from a bit of meat with some rice or pasta to a slab of meat surrounded by steamed vegetables in the evening.
After preparing and ingesting as many holiday goodies as I wished and
I have always been a fan of cabbage, but I usually had it boiled and served along side corned beef or ham. Now I use this recipe to roast it. It is quick enough for a weeknight and very tasty. This recipe comes from my old friend Martha Stewart and was published way before people were throwing around the term Paleo. I love how the cabbage caramelizes and sweetens in the oven. It is perfect when served alongside a grilled pork chop or chicken breast. You don't have to be Paleo or a Hunter Gather to enjoy this recipe for Roasted Cabbage.
Roasted Cabbage Recipe
3 Tablespoons Olive Oil
1 medium head green cabbage, rised and dried, outer leaves removed
Kosher Salt and Cracked Pepper
1 teaspoon fennel seeds
- Cut cabbage into 1-inch-thick rounds.
- Preheat oven to 400 degrees.
- Brushed a rimmed baking sheet with 1 tablespoon olive oil.
- Place cabbage rounds in a single layer on the prepared sheet pan.
- Brush the cabbage rounds with the remaining 2 tablespoons of oil.
- Season with salt and pepper. Sprinkle with fennel seeds.
- Roast until cabbage is tender and edges are golden brown, 35-45 minutes.