Roasted Cabbage With Chive-Mustard Vinaigrette

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.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

Cabbage

• ½ medium green cabbage (1-1½ 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

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 ¼ 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 ⅛ 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.

Nutritional Information

Per Serving: 125 Calories, Total Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 7 g, Fiber: 3 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 2 g, Sodium: 271 mg, Potassium: 205 mg, Folate: 51 mcg, Calcium: 49 mg

© Dotdash Meredith. All rights reserved. Used with permission.