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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	152.95 Kcal (640 kJ)
Calories from fat	102.98 Kcal
		% Daily Value*
Total Fat	11.44g	18%
Cholesterol	0.3mg	0%
Sodium	51.99mg	2%
Potassium	330.27mg	7%
Total Carbs	12.14g	4%
Sugars	5.34g	21%
Dietary Fiber	5.26g	21%
Protein	2.12g	4%
Vitamin C	57mg	95%
Vitamin A	0.1mg	4%
Calcium	68.4mg	7%

Amount Per 100 g
Calories	76.16 Kcal (319 kJ)
Calories from fat	51.28 Kcal
		% Daily Value*
Total Fat	5.7g	18%
Cholesterol	0.15mg	0%
Sodium	25.89mg	2%
Potassium	164.45mg	7%
Total Carbs	6.04g	4%
Sugars	2.66g	21%
Dietary Fiber	2.62g	21%
Protein	1.05g	4%
Vitamin C	28.4mg	95%
Vitamin A	0.1mg	4%
Calcium	34.1mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

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