Cavolo al Forno

Cavolo al Forno is a hearty Italian baked cabbage dish that embodies rustic flavors and wholesome ingredients, perfect for a satisfying Paleo supper. Its tender cabbage leaves are complemented by a savory garlic and herb mixture, bringing a delightful balance of taste and nutrition to the table.

Ingredients

• Savoy cabbage - 1 small head (about 500g)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh rosemary - 1 teaspoon, chopped
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Crushed red pepper flakes - 1/4 teaspoon (optional)
• Almonds - 50g, sliced
• Nutritional yeast - 2 tablespoons (for a cheesy flavor)

Steps

1. Preheat the oven to 180°C (350°F).
2. Remove the core from the cabbage and cut it into wedges.
3. In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and crushed red pepper flakes.
4. Add the cabbage wedges to the bowl and toss until they are evenly coated with the oil and herb mixture.
5. Place the coated cabbage wedges in a baking dish, cut side down.
6. Sprinkle the sliced almonds and nutritional yeast over the top of the cabbage.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and slightly caramelized.
9. Remove from the oven, let cool for a few minutes, and serve warm.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 19 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins C and K, supporting immune function and bone health.
• High in fiber, promoting digestive health and satiety.

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