Roasted Cabbage Wedges

  • June Martin, RD

Roasted Cabbage Wedges

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.

Ingredients

  • 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

Directions

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.

Nutrient Analysis

Calories: 32.3 g

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

Renal Diet Nutrient Analysis

Servings per recipe: 16

Serving size: 1 wedge slice

Renal and Diabetic Exchanges

1/2 vegetable

3 thoughts on “Roasted Cabbage Wedges

  1. 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.

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