Directions:
- Pre-heat oven to 425°F.
- Combine salt, pepper, and sugar in small bowl. Set aside.
- **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
- **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
- Brush a rimmed baking sheet with 1 tablespoon olive oil.
- Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
- Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
- Sprinkle hot cabbage with balsamic vinegar if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.13 Kcal (432 kJ) | ||
| Calories from fat | 63.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 415.25mg | 17% | |
| Potassium | 260.61mg | 6% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 56mg | 93% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.81 Kcal (267 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 11% | |
|---|---|---|---|
| Sodium | 256.94mg | 17% | |
| Potassium | 161.25mg | 6% | |
| Total Carbs | 6.1g | 3% | |
| Sugars | 3.23g | 21% | |
| Dietary Fiber | 2.82g | 18% | |
| Protein | 0.94g | 3% | |
| Vitamin C | 34.6mg | 93% | |
| Calcium | 38.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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