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

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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