Cabbage originated as a wild plant in Europe and the Mediterranean region, growing along bodies of water. Early Greek and Romans had great respect for cabbage as they thought it had healing properties. Cabbage is a low-calorie vegetable with a high fiber content that assists with controlling blood sugar and reduces the chance of spikes in one’s blood sugar. With a low glycemic index, cabbage is a great go-to vegetable for a person with diabetes.
Servings: 4
Time: 35 minutes
Ingredients
- 1 medium head of red or green cabbage
- 6 tablespoons of grated parmesan
- 4 medium cloves garlic, minced or grated
- 3 tablespoons extra virgin olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- Herbs, such as parsley, dill, chives, or cilantro, torn into small pieces (optional)
Directions
- Preheat the oven to 425 degrees. Cut cabbage into 8 wedges (about 1-inch thick), 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 parmesan mixture. Roast until the edges are golden brown, about 20 minutes.
- Flip and roast until the cabbage is tender and golden, about 10 minutes more. Garnish with crushed red pepper, herbs, and/or additional parmesan, if desired. Serve two wedges per person.