Roasted Cabbage “Noodles”
This slightly crunchy, plant-based, gluten and dairy free “noodle” pairs nicely with your favorite marinara or pesto sauce…or just eat a big bowl by itself! It’s extra yummy with a few shakes of grated Parmesan cheese on top.
Servings
6servings
Servings
6servings
Ingredients
  • 1head green cabbage
  • 2-3tbsp. unrefined coconut oil, meltedUse refined coconut oil if you don’t prefer a coconut flavor.
  • Sea salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. Remove outer layer and rinse the cabbage.
  2. Slice and remove stem. Then, with stem-side down, cut cabbage into 1-inch slices.
  3. Lay slices on two baking sheets and drizzle with melted coconut oil. Using clean hands, massage into cabbage to coat evenly. Sprinkle with sea salt and pepper to taste.
  4. Bake 30-40 minutes. Check at 20 minutes and continue baking until tender.