Oven Roasted Cabbage and Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 head green cabbage

2 tbsp olive oil

1/2 tsp salt

1 tsp garlic powder

24 oz mini potatoes

1 red onion (cut into large chunks)

1 tbsp olive oil

1 tsp garlic powder

1 tsp thyme

1/4 tsp salt

3 tbsp olive oil

3 tbsp lemon juice

2 tbsp dijon mustard

1 clove garlic (minced)

2 tbsp fresh dill (minced)

Directions

Preheat the oven to 400 degrees Fahrenheit.

Remove the stem of the cabbage to create a flat surface. Place the cabbage (stem side down) onto a cutting board. Slice the cabbage into 4-6 equal sized rounds. They should be about 1 inch in thickness.

Brush each side of the cabbage rounds with olive oil and sprinkle each side with salt and garlic powder.

Add the mini potatoes, cut red onion, olive oil, garlic powder, thyme, and salt to a large mixing bowl. Toss together until potatoes are coated with spices. Spread on a baking tray.

Bake the cabbage and potatoes for 30-40 minutes.

Add the remaining olive oil, lemon juice, dijon mustard, garlic and dill to a small mixing bowl or jar. Mix together until the oil has incorporated.

To serve: drizzle the lemon dill dressing over a cabbage steak and plate with roasted potatoes and onions. Enjoy!

Nutrition

• Serving Size: 1 cabbage
• Calories: 386 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Sodium: 593 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 10 g
• Total Sugars: 11 g
• Protein: 7 g