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  • 1 head cabbage, cored and cut into 6 wedges
  • 1/4 cup walnuts
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried or fresh rosemary
  • 6 whole cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • salt and pepper to taste


Lay cut cabbage on a cookie sheet. Drizzle with olive oil, and sprinkle generously with salt and pepper. Sprinkle rosemary on top and place garlic cloves in cabbage. Cover tightly with foil and roast at 400° for 40-45 minutes. If you do not cover tightly, it will char, so make sure not to leave any edges exposed.

When cabbage is almost finished roasting, place walnuts in a shallow pan on the stove and stir them on medium heat about 5 minutes or until they just start to toast. Add butter, balsamic, and apple cider vinegar and cook until slightly reduced. Toss glaze well with freshly roasted cabbage and serve immediately. I toss it in a bowl to make sure it is well coated.

Recipe makes 6 servings. Each serving contains 77 calories, 5.7 grams of fat, 1 gram saturated fat, 1.7 mg. cholesterol, 6.1 grams of carb, 1.7 grams of fiber, 3.4 grams of sugar, and 1.6 grams of protein.

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