There are definitely those nights where I’m craving a nice homey tasting pasta dish, but don’t want to have a super heavy meal. That’s where roasted cabbage comes in! I was so surprised the first time that I had this dish because it resembled pasta without being too heavy and tasted great! It’s a great low carb alternative to pasta if you’re not a fan of Shiritaki noodles or spaghetti squash.
-1/2 head of cabbage
-spray olive oil
-3 garlic cloves
-salt and pepper
Preheat the oven to 400 degrees.
Slice the cabbage into 1/4-1/2 inch slices, by starting at the top of the head so it forms circles inside the slices.
Spray the baking sheet with the olive oil and also spray each cabbage slice. Sprinkle with salt and pepper and rub with smashed garlic.
Place in the oven and roast for about 30-35 minutes until tender and almost crispy. No need to flip halfway!
ground turkey sauce:
-1/4 pound of 99% fat free ground turkey
-1 tsp cumin (hands down my favorite spice)
-1/3 cup diced yellow onion
-2 cloves garlic, minced
-marinara sauce (add as much as you’d like to make a thicker or thinner sauce)
-salt and pepper to taste
– olive oil
-1/3 cup chopped mushrooms
-1/3 cup sliced grape tomatoes
Heat a skillet to medium heat and spray with olive oil (i love the one from trader joe’s). Throw in the sliced garlic, and diced onion. Add any other Sautee until tender and soft.
Add the ground turkey, sprinkle with cumin and salt and pepper and cook until no longer pink. Put the roasted cabbage into the pan with the ground turkey and stir to combine. Top with marinara sauce and a sprinkle of mozzarella cheese!
I know these pictures are less than appealing! I didn’t pull out my big bulky camera for this recipe and it definitely shows! Enjoy!