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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Roasted Cabbage with Chive-Mustard Vinaigrette

      Roasted Cabbage with Chive-Mustard Vinaigrette

      Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side

      Roasted Cabbage with Chive-Mustard Vinaigrette

      Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Side
      4 servings
      Prep time: 10 minutes
      Total time: 30 minutes

      Description

      In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.

      Directions

      1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
      2. To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
      3. Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
      4. To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
      5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories125 cal
      • Total Fat10.6 g
      • Saturated Fat1.5 g
      • Cholesterol0 mg
      • Sodium271 mg
      • Carbohydrate Total7 g
      • Protein1.6 g
      • Phosphorus31 mg
      • Potassium205 mg
      • Fiber3 g
      • Calcium49 mg
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      Ingredients

      Cabbage

      • ½ medium green cabbage, (1-1 1/2 pounds), outer leaves removed
      • 1 tablespoon extra-virgin olive oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper

      Vinaigrette

      • 2 teaspoons Dijon mustard
      • 2 teaspoons white balsamic or white-wine vinegar
      • 1 teaspoon lemon juice
      • ¼ teaspoon freshly ground pepper
      • ⅛ teaspoon salt
      • 3 tablespoons minced fresh chives
      • 2 tablespoons extra-virgin olive oil

      Ingredients

      Cabbage

      • ½ medium green cabbage, (1-1 1/2 pounds), outer leaves removed
      • 1 tablespoon extra-virgin olive oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper

      Vinaigrette

      • 2 teaspoons Dijon mustard
      • 2 teaspoons white balsamic or white-wine vinegar
      • 1 teaspoon lemon juice
      • ¼ teaspoon freshly ground pepper
      • ⅛ teaspoon salt
      • 3 tablespoons minced fresh chives
      • 2 tablespoons extra-virgin olive oil

      Cabbage

      • ½ medium green cabbage, (1-1 1/2 pounds), outer leaves removed
      • 1 tablespoon extra-virgin olive oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper

      Vinaigrette

      • 2 teaspoons Dijon mustard
      • 2 teaspoons white balsamic or white-wine vinegar
      • 1 teaspoon lemon juice
      • ¼ teaspoon freshly ground pepper
      • ⅛ teaspoon salt
      • 3 tablespoons minced fresh chives
      • 2 tablespoons extra-virgin olive oil

      Description

      In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.

      Directions

      1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
      2. To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
      3. Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
      4. To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
      5. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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