- 1 large head of cabbage trimmed, halved, and cut into wedges
- 1 tablespoon neutral oil
- Salt and pepper to taste
- ½ cup pecans lightly crushed
- 2 tablespoons plant-based butter
- 1 tablespoon chili oil more or less to taste; or use crushed red pepper to taste
- ⅓ cup maple syrup
- 2 teaspoons lemon juice
- Flaky sea salt
- Water as needed optional
- Lemon wedges
- Fresh parsley minced
Prepare the cabbage:
Preheat oven to 450ºF. Arrange the cabbage wedges on a large baking sheet, cut-side down. Be sure not to overcrowd the baking sheet or else the cabbage will steam! Drizzle with oil and season liberally with salt and pepper.
Transfer to the oven, as close to the heat source as possible, and roast for 15–25 minutes. Check the cabbage after 10 minutes and check every 5–7 minutes Roast without flipping until the cut-side is charred and golden-brown and the wedge is pierced easily with a fork.
Simmer the pecans:
Melt the plant-based butter into the pecans. Once bubbly, add chili oil maple syrup, lemon juice, and a pinch of flaky sea salt. Once the maple syrup begins to bubble, reduce heat and cook, stirring regularly, for 15–20 minutes. The maple syrup will start to thicken and stick to the pecans and that is normal.
Thin out the pecans (optional):
If you want a saucier pecan topping, add a few splashes of water, about 2 tablespoons total, until desired consistency is reached—taste and season to your preferences.
Calories: 224kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Sodium: 70mg | Fiber: 4g | Sugar: 16g | Vitamin C: 80mg