Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto Recipe

Gluten Free
Quick Easy
Sides
Vegetarian
5/5
(1958 reviews)
Low Carb Roasted Cabbage Wedges With Sundried Tomato Pesto
Zylo Recipes

Description

Imagine tender, roasted cabbage, its natural sweetness deepened and caramelized by the oven's heat. Each wedge, a canvas for a vibrant, intensely flavored sundried tomato pesto, offering a taste that is both sweet and savory. The pesto, a concentrated burst of Mediterranean sunshine, is crafted from sun-ripened tomatoes, fragrant garlic, and fresh herbs, all blended into a luscious, slightly coarse sauce.

The oil from the pesto seeps into the nooks and crannies of the cabbage, creating a delightful contrast of textures. The outer leaves become wonderfully crisp, while the inner layers remain soft and yielding. The roasting process coaxes out the natural sugars of the cabbage, transforming its humble flavor into something truly special.

The sundried tomato pesto complements this sweetness with its complex profile – the tang of the tomatoes, the pungent aroma of garlic, and the herbal notes create a symphony of flavors that dance on the palate. The pesto's rich, oily texture further enhances the dish, providing a satisfying mouthfeel that is both comforting and indulgent. To complete this culinary creation, a generous shower of Parmesan cheese is added.

The cheese melts slightly under the residual heat, its salty, nutty flavor a perfect counterpoint to the sweetness of the cabbage and the intensity of the pesto. The Parmesan adds another layer of texture, a subtle grittiness that enhances the overall experience. The aroma alone is enough to make your mouth water – the earthy scent of roasted cabbage mingling with the pungent aroma of garlic and the sharp tang of Parmesan.

This roasted cabbage with sundried tomato pesto and Parmesan is a versatile dish that can be enjoyed as a satisfying side dish or a light vegetarian main course. It pairs perfectly with roasted meats, grilled fish, or simply enjoyed on its own with a side of crusty bread to soak up every last bit of the delicious pesto. It’s a simple yet elegant dish that is sure to impress, offering a delightful combination of flavors and textures that will leave you wanting more.

The vibrant colors of the dish also make it visually appealing, a feast for both the eyes and the palate. Whether you're looking for a healthy and flavorful side dish or a satisfying vegetarian option, this roasted cabbage is a winner.

Preparation Time

Prep Time
10 min
Cook Time
22 min
Total Time
32 min

Nutrition Information

Per 1 servings serving
C
Calories
230 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
2 g

C
Fats
20 g
Saturated Fats 3 g
Unsaturated Fats 16 g

Cholestrol 0 mg
Sodium 450 mg
Potassium 400 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    5 tablespoon
    2.
    Sundried Tomatoes
    Sundried Tomatoes
    4 piece
    3.
    Parmesan Cheese
    Parmesan Cheese
    3 tablespoon, grated
    4.
    Red Onion
    Red Onion
    1 medium - 2 1/2" diameter
    5.
    Basil, Fresh
    Basil, Fresh
    1 cup, whole pieces
    6.
    Pine Nuts
    Pine Nuts
    1 tablespoon, whole pieces
    7.
    Garlic
    Garlic
    1 clove
    8.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    9.
    Red Cabbage
    Red Cabbage
    ½ small - head - 4" diameter
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    12.
    Lemon Juice, Fresh
    Lemon Juice, Fresh
    ½ each - juice from one lemon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit.
    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.
    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.
    4.
    Add the remaining olive oil, season to taste and blend again to form a pesto sauce.
    5.
    Drizzle two tablespoons of the pesto over the cabbage and onion wedges, using your hands to rub the dressing into the vegetables.
    6.
    Scatter over the remaining Parmesan.
    7.
    Transfer to the oven to bake for 20-22 minutes until the vegetables are tender and slightly caramelized.