PALEO/GLUTEN FREE/VEGAN/VEGETARIAN/DAIRY FREE/COCONUT OIL
I was deferring from blogging this particular recipe since it was a huge copy from Pinterest, but figured I would any way just to show a slightly different way of doing it.
I was deferring from blogging this particular recipe since it was a huge copy from Pinterest, but figured I would any way just to show a slightly different way of doing it.
The
biggest difference is in the oil. I never use cooking spray unless I’m doing a
mass baking project for a fundraiser. Also I got a great tip from a PamperedChef rep that cooking spray should never be used on Teflon products. For home cooking I only use coconut oil and occasionally olive oil if I need
the oil to be liquid and am too lazy to melt the coconut oil.
Ingredients
Head
of cabbage (size dependent on number of servings)
1/4
Coconut oil
Salt
Black
pepper
Garlic
powder (enough for 1/8 tsp per slice of cabbage) or fresh, crushed garlic
(enough for 1/4 tsp per slice of cabbage, about 3-4 cloves)
Recipe
- Set oven at 400F
- Spread thin layer of coconut oil on a large baking sheet.
- Cut cabbage in to 1 inch slices.
- Spread slices on the baking pan.
- Spread thin layer of coconut oil on each slice.
- Rub salt, pepper and garlic on each slice.
- Bake for 30 minutes.
- Serve and enjoy! J
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