Roasted Cabbage

So I started writing this while I was in the throes of my new diet and decided to not edit what I had written before. I’m feeling much better, but I had zero energy… which is why I didn’t finish a single blog post. Any ideas of grandeur and working out were kicked to the curb and instead, my life consisted of working, eating (barely anything – I felt like I had the flu) and sleeping like Rip Van Winkle. Now on to the original blog post…

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My naturopath has me on a new diet… and it zapped my energy times a million until today. I might even get a short run in. Thankfully, this one is a 10 day crash course and then I can start getting back to normal. And by “normal,“ I mean a less-restricted paleo. In the meantime, no bacon (WHAT?!), no vinegar (HECK NO!!!) and no fruit/chocolate/wine/decaf coffee/hard cider/gluten-free beer/honey/paleo brownies/coconut milk ice cream/all things that bring my life joy.

So. You’re probably wondering, “What CAN she eat?” I’m glad you asked. Meat. As long as it’s not pork or bacon. And green leafy veggies. Like arugula, broccoli, cauliflower, zucchini and cabbage. And nuts/nut butters/coconut oil/coconut butter/olive oil. And really, that’s about it. Sounds daunting, doesn’t it? It’s mostly paleo. But I love to make my own salad dressings… and they have vinegar. Or I’ll have half an avocado with my breakfast – and that’s off the list. And no eggs. None. So… what does one eat for breakfast if there are no eggs and bacon? Today it looked like a few cucumbers and a handful of almonds. I need to figure this thing out. Luckily, it’s only a week and a half to two weeks. And thankfully, lunch was easy to figure out – roasted chicken breast (salt and peppered) and roasted cabbage (hoping the doc says that roasting veggies is okay otherwise, I’m just going to get a nasogastric tube for the rest of this time). Anyway, done complaining. I hope you enjoy the roasted cabbage as much as I do!

Roasted Cabbage

  • 1 head of cabbage, outside leaves removed, rinsed, and sliced ¾-1" thick
  • 2 tsp caraway seeds
  • 1 tsp sea salt
  • 10 peppercorns
  • Organic Extra Virgin Olive Oil (EVOO)
  1. Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a jellyroll pan (cookie sheet with sides).
  2. Pour enough EVOO on the parchment to spread evenly on the parchment paper.
  3. Using a mortar and pestle (or something that will smash up the spices), smash up the spices and set aside.
  4. Sprinkle half of the spice mix on the pan and lay the cabbage in a single layer on the pan and sprinkle with the remaining spice mix on top.
  5. Bake for 15-20 minutes. Remove from the oven and serve hot.

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