Roasted Cabbage Wedges with Creamy Sausage Sauce
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Low-Carb, Keto-Friendly
Ingredients
Scale
- 1 medium head of green cabbage (about 2 lbs)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound ground Italian sausage (mild or spicy)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with non-stick spray to prevent the cabbage from sticking.
- Remove any loose or damaged outer leaves from the cabbage. Cut the head of cabbage into 8 equal wedges. Be sure to keep a portion of the core intact on each wedge; this helps the leaves stay together during roasting and flipping.
- Place the wedges on the prepared baking sheet. Drizzle both sides with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until the edges are dark brown and the centers are tender.
- While the cabbage is roasting, place a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess grease if necessary.
- Add the minced garlic to the skillet with the sausage and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any brown bits. Reduce heat to medium-low and stir in the heavy cream and Parmesan cheese. Simmer for 5-7 minutes until the sauce thickens slightly.
- Once the cabbage is finished roasting, transfer the wedges to a serving platter or individual plates. Generously spoon the creamy sausage sauce over the top of each wedge. Garnish with fresh parsley and red pepper flakes if desired.