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Roasted Cabbage with Fennel Seeds
Ingredients
- 1 head of cabbage any wilted outer leaves removed, red or green cabbage are both fine
- 2 teaspoons fennel seeds or more - enough to sprinkle all over your cabbage slices
- spray oil
- ¼ teaspoon salt or more, if needed
- ½ teaspoon black pepper or more, if needed
- balsamic reduction optional, for drizzling
- tahini optional, for drizzling
Instructions
- Preheat the oven to 400° F.
- Cut your cabbage up into ½" to ¾" thick slices, and place the slices on a lined baking sheet. Spray both sides of each piece with the olive oil, then sprinkle on the fennel seeds, salt, and black pepper.
- Bake for 40 to 45 minutes, or until the cabbage is browned around the edges and tender in the middle. No need to flip! Serve hot, drizzled with the balsamic or with a squeeze of lemon or lime juice and a tahini drizzle.
Notes
How long you need to bake will depend on how dense your cabbage is and how thick your slices are.
Leftover cabbage with fennel seeds will keep for 3 to 5 days in the refrigerator in a closed container.
Nutrition data doesn't include the balsamic reduction or the tahini, since they are optional.
Servings 4 servings
Nutrition
Calories: 61kcal | Carbohydrates: 14g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 187mg | Potassium: 406mg | Fiber: 6g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 83mg | Calcium: 104mg | Iron: 1mg
