Cabbage is an often-overlooked nutrition powerhouse coming from the same plant family as broccoli, kale and cauliflower. Cruciferous vegetables contain antioxidants that are known to help reduce chronic inflammation. Our cool Wisconsin climate is perfect for growing this vegetable, and we find it growing locally in our farmers’ fields. 

Ingredients 

½ large head red or green cabbage 

6 tablespoons grated Parmesan cheese, plus more for garnish 

4 medium cloves garlic, finely minced or grated 

3 tablespoons extra virgin olive oil 

3 tablespoons rice vinegar 

1 tablespoon reduced-sodium soy sauce 

½ teaspoon salt 

¼ teaspoon crushed red pepper flakes 

Directions 

Preheat oven to 425 degrees. 

Cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact. 

Combine parmesan, garlic, oil, vinegar, soy sauce and salt in a small bowl. 

Arrange the cabbage wedges cut side down on a large rimmed baking sheet. 

Brush all sides of the cabbage with the garlic mixture. 

Roast until the edges are golden brown, about 20 minutes, and then flip and roast until  

the cabbage is tender and golden, about 10 minutes more. 

Garnish with crushed red pepper and parmesan. 

Nutrition Facts 

Serving size: 1 cabbage wedge | Calories: 88 | Protein: 2g | Carbohydrates: 6g | Dietary fiber: 2g | Sugars: 3g | Saturated fat: 1g |Cholesterol: 3mg | Sodium: 304mg 

Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare; compliments of eatingwell.com. 

The post Roasted Garlic-Parmesan Cabbage  appeared first on ThedaCare.