Roasted Cabbage with Chive-Mustard Vinaigrette
4 servings
Active 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
- Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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