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–+ servings
Ebonie Garnica

Lemon Roasted Cabbage Wedges for Full GAPS

Six cabbage wedges brushed with coconut oil and roasted until tender, then finished with fresh lemon juice. A simple Full GAPS vegetable side.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 side servings
Course: Full GAPS, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cabbage cut into six wedges; keep the core
  • 3 tablespoons natural non-hydrogenated coconut oil melted if solid; total for the batch
  • 1/2 teaspoon fine sea salt
  • 1 medium lemon juiced; seeds removed; add after roasting

Equipment

  • chef’s knife
  • stable cutting board
  • Colander
  • Clean tea towel
  • Uncoated stainless-steel sheet pan
  • Parchment paper
  • Measuring spoons
  • Pastry brush
  • Broad spatula
  • Small bowl
  • Hand-held citrus juicer

Method
 

  1. Heat the oven to 425°F and line a sheet pan with parchment paper.
  2. Remove damaged outer cabbage leaves. Cut the medium head into six wedges, keeping a piece of the core in each to connect the layers. Rinse the wedges, then pat dry or drain on a clean tea towel.
  3. Arrange the wedges in one layer with about one to two inches between them. Use another tray if needed for space.
  4. Brush the wedges with the three tablespoons of melted coconut oil, sharing it across the batch. Sprinkle with half a teaspoon of fine sea salt.
  5. Roast for twenty to twenty-five minutes, turning the wedges halfway through with a broad spatula supporting the leaves and core.
  6. When the cabbage is tender and the edges begin to brown, remove the tray. Plate the wedges and drizzle with the seed-free juice of one medium lemon. Serve warm.

Notes

Cut: One medium cabbage makes six wedges. Keep the core to hold the leaves together when turning.
Fat: Three tablespoons natural non-hydrogenated coconut oil, melted if solid, replace heated olive oil for this Full GAPS version. Brush over all wedges.
Spacing: Leave one to two inches between wedges on a parchment-lined tray; add a tray rather than crowding.
Timing: Roast at 425°F for twenty to twenty-five minutes, turning halfway through, until tender with edges beginning to brown. Card fields use five minutes preparation plus twenty minutes cooking; allow about thirty minutes total when roasting takes twenty-five.
Lemon: Remove seeds and drizzle the juice of one medium lemon over the plated cabbage after roasting. Do not add it to the brushing mixture.
Storage: Refrigerate promptly in a tight-lidded container and use within about three days. Reheat in an oven-safe dish until hot throughout.
GAPS: Full GAPS after cabbage, coconut oil and lemon are introduced. No dairy, eggs, nuts or added sweetener. This browned wedge is not the early Intro meat-stock vegetable preparation.
Scaling: At 2× use two medium cabbages in twelve wedges, six tablespoons cooking fat, one teaspoon salt and the juice of two medium lemons. Add tray space; keep the same tenderness/browning cues.

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