Roasted Cabbage Wedges with Pepper Sauce

Roasted cabbage is livened up with red pepper sauce. Serve these tasty wedges as a side dish to complement your meal or pack it up for your weekly meal prep.

I have been so tired of food lately. I know, what a terrible thing to say! Bogged down with cheese everything and as many protein drinks as I can handle, I decided to try to incorporate some healthy carbs back in to my diet.

This may have worked had I not made a bone-head move and mistakenly ordered a chai latte instead of the fresh brewed chai tea I was ordering in my head. I was immediately back in a ton of pain and back in bed due to so much sugar. My doctor says “no more carbs, at all.” UGH!!! Why me? Who listens to their doctor anyway?

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I thought I would try eating vegetables for a while, instead of all of the cheese. Don’t get me wrong, I LOVE cheese but trying to basically live on it is a whole different story and anyways, vegetables are good for you, right?!

No, it doesn’t mean I will only be posting vegetable recipes from now on. I will still be making all the same great stuff!

How to make Roasted Cabbage Wedges

Turn the cabbage so the core is facing upward and cut the cabbage in half. Lay each half flat and cut the core in half again, and then once more. You will have eight wedges with the core attached to hold the pieces together.
Brush each side of the cabbage wedges with your favorite infused olive oil, such as pepper oil or garlic. I didn’t have any infused oil on hand so I minced up garlic and jalapenos and allowed them to infuse into the oil for at least thirty minutes. You can use regular olive oil as well.

Place a sheet of aluminum foil on a sheet pan and spray with non-stick oil. Place the wedges on the foil in a 450-degree oven for twenty minutes, then flip over and bake for 15 more minutes.

Roasted cabbage wedges are completely pleasant all on their own but I am a “sauce queen”. I love sauces on almost everything, except my steak. The pepper sauce and cabbage complement each other nicely.

For the Pepper Sauce

Take one roasted red pepper, chipotle pepper in adobo (already pureed), lemon juice, oil, garlic and salt and puree in a small blender. Transfer the pepper sauce to a skillet and cook over medium heat for about eight minutes, stirring often.

Turn off heat and add parmesan, sour cream and heavy cream, stirring until well blended.

If serving as a side dish, place the wedges on a platter and drizzle the sauce over the top. Pack one or two into plastic, reusable containers with the sauce in smaller containers for your weekly meal prep.

Looking for more great side dishes? Try our beet and kohlrabi slaw, keto chili or roasted honey spiced carrots.

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