|Low-Carb Roast Baby Cabbage Wedges with Bacon|
As a Type-2 diabetic, I’m always looking out for good ideas about preparing ultra-simple, nutritious, low-carb veggie dishes, and I’m so sold on this recipe that I’ve made it three times in the last fortnight.
You can, if you fancy, add all sorts of extra flavours to the wedges – Sophie uses a delicious dusting of powdered fennel seeds. I reckon I might try caraway seeds or garlic next time I make this. But, for now, I think they’re perfect with just a tingle of heat from the dried chilli flakes, plus plenty of black pepper.
I’ve added crisped-up bacon bits for a touch of luxury, but you can of course leave these out. This is best with good quality cubes of bacon (I buy mine at my favourite, most excellent German butchery), but if you can’t find these, you can use decent streaky bacon instead.
Low-Carb Roast Baby Cabbage Wedges with Bacon
2 baby cabbages
the juice of 1 big lemon
5 Tbsp (75 ml) extra-virgin olive oil
1 tsp (5 ml) dried red chilli flakes
salt and freshly ground black pepper
1 cup (250 ml) bacon cubes, or 10 rashers of bacon, chopped
|Arrange the wedges cut-side up on a tray.|
Heat the oven to 200 °C, fan on, or 210 °C if your oven has no fan. Cut each cabbage into four wedges and arrange, cut side up, on a baking sheet.
Drizzle with the olive oil and lemon juice, sprinkle with chilli flakes and season generously with salt and pepper.
Roast for about 35 minutes, or until the edges of the wedges are slightly blackened, and they are tender on the insides.
Ten minutes before the end of the roasting time, fry the bacon until just crisp, then drain and keep hot.
Sprinkle the bacon cubes over the cabbage, add another spritz of lemon juice and serve immediately.
Serves 4 as a side dish; 2 as a main course