Here’s a lovely, kidney friendly side dish (yes I’ve made it!) that I hope you enjoy. Cabbage is a wonderfully low potassium, high fibre vegetable. I like it served with salmon.
- 1 green cabbage (cut into 1” wedges)
- 2 tsp sugar
- ¼ tsp freshly ground pepper (or to taste)
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
Preheat oven and baking sheet to 450°F.
Combine pepper and sugar in small bowl. Quarter cabbage through core and cut each quarter in to 1-inch wedges but try to leave core intact – this will prevent your cabbage wedges from falling apart. You’ll have about 16 wedges.
Brush wedges with oil and sprinkle with sugar and pepper.
Place the seasoned wedges on hot baking sheet and roast until cabbage is tender and lightly browned around edges, about 25 minutes.
Drizzle cabbage with balsamic vinegar.
- Calories: 32.3 KCal
- Protein: 0.74 g
- Carbohydrates: 4.0 g
- Fibre: 1.4 g
- Total Fat: 1.8 g
- Sodium: 10.5 mg
- Phosphorus: 98 mg
- Potassium: 15 mg
Servings per recipe: 16
Serving size: 1 wedge slice
1/2 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
This recipe is so tender and tasty, I had no idea how good roasted cabbage is and how easy it is to prepare. I’ll be making this one again!
I love cabbage any which way but this recipe is the best . Terrific. I misread the 2 tsp. sugar and used 2 tsp. Splenda brown sugar blend and with the balsamic at the end, it was a great combination.
Glad it turned out!