Roasted Cabbage with Chive-Mustard Vinaigrette

By garciamoss

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.

Ingredients

• Cabbage:
• 1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Vinaigrette:
• 2 teaspoons Dijon mustard
• 2 teaspoons white balsamic or white-wine vinegar
• 1 teaspoon lemon juice
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 3 tablespoons minced fresh chives
• 2 tablespoons extra-virgin olive oil

Preparation

Step 1

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.