People who eat LCHF often eat more vegetables than ever before - I certainly do. Something has to replace that dry rice or pasta. And the vegetables taste way better with some (a lot of) added fat.
Green cabbage is an excellent example of something that can be varied indefinitely.
Ingredients
1 head of organic green cabbage2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
Sea salt and black pepper
Instructions
1. Set the oven to 440°F (225°C). Brush a baking pan with olive oil. Cut the cabbage head into eight equal "wedges", cut right through leaves and core. Trim the core a bit. Place the wedges in two rows.2. Brush the green cabbage with a mix of olive oil and lemon. Season with generous amounts of salt and black pepper.
3. Roast the cabbage on all sides for 15 minutes until all sides turn crisp with some black spots. Served warm as a side dish or as a snack.
