Remember garlic bread? Hot from the oven, crispy on top, glistening with oil and flecked with sharp sprinkles of garlic? If your mouth is watering right now, you aren’t alone. Even if your brain tries to fire back with all the reasons why grains aren’t healthy for you, there’s just something irresistibly delicious about that crispy-oily-pungent combination.
Fortunately, you don’t actually have to give up the flavor of garlic bread when you start avoiding wheat. After all, the bread itself isn’t the good part; it’s what you do to the bread that makes it so special. There’s no reason why any other food couldn’t also emerge from the oven crispy with oil and jazzed up with a generous sprinkle of garlic! In this recipe, you’re doing all those same things, only with a base that won’t give you hours of brain fog and an upset stomach later.
This quick side dish isn’t exactly the same as anything you’ll get in a basket at Olive Garden, but it’s pretty close, and it’s a delicious accompaniment to any kind of meat entrée you can cook. It pairs perfectly with Italian meals, but don’t be shy about trying it with Asian food or anything else that tastes good with garlic. Top it with tomato sauce if you like, but you can also just enjoy it plain as a delicious and healthy alternative to grain-based side dishes.
Oven Roasted Garlic Cabbage Recipe
Protein: 0g / %
Carbs: 3g / %
Fat: 13g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 big green cabbage, cut into 1″ thick slices;
- 3 tbsp. extra-virgin olive oil or melted ghee;
- 5 large garlic cloves, minced;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 400 F.
- Brush both sides of each cabbage slice with the olive oil or ghee.
- Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
- Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.