This is a wonderful, healthy side dish to go along-side any entree. Parmesan Roasted Cabbage with Pine Nuts is seasoned simply with salt, pepper, and parmesan.
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Ten years ago if you had told me that I’d eat and enjoy roasted cabbage, or any vegetable, actually, I would have told you that you were insane. Now, not only do I like roasted cabbage. I love roasted Brussel sprouts, broccoli, carrots. Any vegetable is divine roasted.
Roasting brings out the naturals sugars while retaining nutrients in vegetables. It is one of the healthiest cooking methods since it uses heat to soften vegetables. Roasting doesn’t require adding butter or oil which can add significant amounts of fat and calories.
As well roasting vegetables is better than other methods of cooking. Boiling vegetables causes a greater nutrient loss than roasting. Cooking vegetables in water robs them of some of their nutritional value because the nutrients leach out into the cooking water. Additionally, stir-frying and microwaving causes significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins.
I enjoy Parmesan Roasted Cabbage with Pine Nuts as prepared. If you would enjoy a sauce on it, try the peanut sauce I used with my Baked Breaded Cauliflower recipe or the almond butter sauce I provided with my Skinny Baked Breaded Cauliflower recipe.
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Additionally, cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate, and copper. Cabbage is also a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin. If that weren’t enough, cabbage is one of two vegetable types (the other type was root vegetables) found to be a mainstay for prevention of type 2 diabetes. All good reasons to add cabbage in your regular diet!
You can see this recipe and more at Weekend Potluck.
Parmesan Roasted Cabbage with Pine Nuts is a wonderfully healthy side dish to go with any entree.
- 1 cabbage
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons grated parmesan cheese
- Wash cabbage and slice into 1-inch thick slices.
- Place on a sheet tray and sprinkle salt, pepper, pine nuts, and parmesan over the top.
- Roast at 425 degrees F for 30 minutes.
- Serve immediately.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
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Matt P says
How does the cheese and nuts not burn?
Doesn’t add up.
Going to try it, but adding the toppings half way thru.
Paula says
It doesn’t
Doug says
Do any of your recipes have the WW Freestyle Point values attached/included? This roasted cabbage recipe sounds great!
Paula says
Not yet, I’ve been searching for a reliable nutrition calculator for my recipes but haven’t found the ideal one yet
Snegolenka says
An unusual recipe? Does the cabbage turn out to be crunchy, or quite soft? Can you add other spices to this recipe? I just love chili, and if my way, I would add chilli in all dishes.
Paula says
You can add any spices that you prefer. It’s soft with caramelized areas that touch the pan.
Mother of 3 says
That looks yummy! I love roasted vegetables but I’m not a big fan of cabbage; I bet this gives it lots of flavor. Pinned.
Paula says
I wasn’t either, but I’m crazy about it this way. Hope you enjoy!
Marcy Hoenig says
What about the pine nuts?? 🙂
Paula says
Ack!! Thanks Corrected
Linda Reed says
The title of recipe says with pine nuts. Yet no where in the recipe does it mention line nuts or how much to use.
Paula says
it’s corrected now, sorry about that