About
This buttery roasted cabbage is cooked with aromatic thyme, rosemary and sage with a twist of lemon zest.
This is a great side to roasted meats, perfect for Sunday lunch.
Ingredients
- 2 teaspoon rosemary, fresh
- 2 teaspoon sage leaves-fresh
- 1 small – head – 4" diameter red cabbage
- 1 teaspoon, chopped thyme, fresh
- 1 tablespoon breakfast butter melted by country buffet
- 1 tablespoon olive oil
- 1 teaspoon lemon peel or zest raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the cabbage into 8 even wedges and arrange across a sheet pan.
- Finely chop the herbs and add to a small bowl with the melted butter, olive oil, lemon zest, salt and pepper. Mix well to combine.
- Drizzle the herbed butter over the cabbage wedges and transfer to the oven.
- Bake for 22-25 minutes until tender, turning halfway through.
Nutrition Facts
- Servings: 4
- Calories: 102.0kcal/422.7kJ (per serving)
- Fat: 6.6g (per serving)
- Carbs: 10.8g (per serving)
- Protein: 2.1g (per serving)
