- 4 T olive oil
- 1 garlic clove, minced
- 4 sundried tomatoes, finely chopped
- ¼ t dried chilli flakes
- 1 T Dijon mustard
- ½ head cabbage, cut into 4 wedges
- small handful basil, finely chopped
- small handful flat-leaf parsley, finely chopped
- Salt and black pepper
Heat your oven to 200°C. Mix the olive oil, garlic, sundried tomatoes, chilli flakes and mustard in a large bowl. Stir the cabbage wedges through the dressing in the bowl and pop them onto a baking tray, reserving whatever dressing is left in the bowl. Cover the tray with foil and roast for 40 minutes, then remove the foil and pop the tray back for another 15 minutes so the wedges get crispy and brown.
Remove from the oven, turn the wedges out into the mixing bowl with the leftover dressing. Add the basil, parsley, season and give it a good toss before serving.
Republished with permission from Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, published by Little Brown
Read more about Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, here