This delicious and easy paprika roasted cabbage wedges recipe is a great side dish for any candida diet friendly dinner. It is simple, quick, and affordable to make, and it is also very healthy and nutritious.
The underrated cabbage is easily forgotten but add in a delicious tangy paprika marinade and you won’t look at cabbage the same way again! Plus, by roasting the cabbage in larger wedges you will bring out so many extra flavours. The core becomes soft and tender and the outside leaves crisp and caramelise bringing out the sweetness of the cabbage.
Keep reading to find out how to make this recipe.
Prepare the Cabbage
The preparation time is so short that you can pre-heat the oven right away. The oven is going to be on the hotter side at 210°C / 410°F.
Most importantly, you’re going to need to select your cabbage. I have opted for the savoy variety in this dish as I love how the crinkly leaves catch the marinade, but you can use any cabbage variety you like; white, green, red or sweetheart (AKA pointed).
Start by removing the outer leaves, trimming the stalk, and giving the cabbage a good wash.
Next you will need to slice your cabbage into generously sized wedges. An average sized cabbage can be quartered, but if you have bought or grown a particularly hefty cabbage, then you may need to slice it into sixths so that there is enough marinade on each piece.
Make the Marinade
Once you have placed your cabbage wedges on a baking tray lined with parchment paper or a reusable silicone baking mat, you can add the marinade.
In a small bowl, you will combine all the ingredients for the marinade including olive oil, lemon juice, garlic, and nutritional yeast. The nutritional yeast will thicken the marinade so that it is easy to brush over and stick to each cabbage wedge.
Once each cabbage wedge has been generously coated, add to the oven to bake for around 20-30 minutes. It’s best to keep an eye on things here as the cabbage cooking time will completely depend on how large it was to begin with and the size of the wedges.
Once cooked, the cabbage will be soft and tender on the inside, and the outer leaves will begin to char.
💕 Why You’ll Love This Recipe
One of the best things about cabbage is how versatile it is. It can be used in so many different dishes, from soups and salads to stir-fries and main courses. It’s also inexpensive and easy to find, which makes it a great ingredient to have on hand.
Cabbage is a nutrient-dense superfood that has a lot of health benefits. What makes it great on a candida diet is the fact it is low in carbs but high in fibre. It’s also an easy way to add bulk and volume to your meals.
This paprika roasted cabbage wedges recipe is a simple and quick side dish that is perfect for busy weeknights. It’s also candida diet friendly and can be easily adapted to other dietary restrictions. Best of all, it’s affordable and makes a great addition to any meal!
Looking for another delicious cabbage recipe? Why not try this delicious Dairy Free Coleslaw recipe.
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Easy Paprika Roasted Cabbage Wedges Recipe
- 1 head of cabbage savoy or green
- 1 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 3 cloves fresh garlic
- 1 tablespoon nutritional yeast
- 1 teaspoon paprika
- ⅛ teaspoon salt
- Preheat oven to 210°C / 410°F
- Prepare the cabbage by trimming the stalk, removing any outer leaves, and washing the cabbage thoroughly.
- Depending on the size of the cabbage, either slice lengthways into quarters, or into six wedges if the cabbage is particularly large.
- In a small bowl combine the olive oil, lemon juice, garlic, nutritional yeast, paprika and salt.
- Brush the cabbage wedges generously with the sauce and add to a baking tray lined with parchment paper.
- Roast at 210°C / 410°F for 20-30 minutes. The cabbage is cooked when the outer leaves begin to char and the centre has become tender.
- Serve hot as a side dish to meat or fish.
- Store any leftovers in an airtight container in the refrigerator, and consume within three days.