Chicken Kebabs & Roasted Cabbage with Lemon

• 1 medium-sized head of green cabbage

• 2 T MCT oil, or Braggs amino

• 1/4 cup chicken broth (if desired)

• 2-3 T fresh squeezed lemon juice

• Braggs  organic Spices ( or your own choice)

• Lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C.   Coat pan with a bit of Coconut oil, Cabbage may stick.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the MCT oil or (Braggs) , chicken broth, and  lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with Braggs seasoning or any other Seasoning you desire, salt, pepper, garlic powder, onion, to name a few. Turn cabbage wedges carefully, then brush the second side.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Calories  280
Cals Fat (g) 9.3
Carbs (g)16.4
Prot (g) 34.3