INGREDIENTS (Serves 4)
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1 head green cabbage, cut into wedges
1/3 cup extra virgin olive oil
2 tbsp smoked paprika
2 tsp cayenne pepper
4 tbsp garlic powder
Salt and black pepper to taste
Chimichurri:
1/2 cup olive oil
2 tbsp red wine vinegar
1/2 cup parsley, finely chopped
3–4 cloves garlic, finely chopped or minced
2 small red chilies, finely chopped, or 1 red chili, deseeded and finely chopped
3/4 tsp dried oregano
1 tsp coarse salt
1/2 tsp black pepper
PREPARATIONS
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the cabbage wedges in a single layer on the baking sheet. Drizzle with olive oil, then season evenly with smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
3. Roast for 25–30 minutes, flipping halfway through, until the cabbage is tender with golden, caramelized edges.
4. While the cabbage roasts, prepare the chimichurri. In a bowl, combine olive oil, red wine vinegar, parsley, garlic, red chilies, oregano, salt, and black pepper. Stir until well combined.
5. Transfer the roasted cabbage to a serving dish and spoon the chimichurri generously over the top. Serve warm.
For deeper flavor, allow the chimichurri to sit for 10–15 minutes before serving so the garlic, herbs, and chilies can fully infuse the oil.
Serves 4. Approximately 2 cabbage wedges per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
0g carbohydrate, 4g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 290 calories, 3g protein, 12g carbohydrate, 4g fiber, 26g fat
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