Roasted Cabbage with Chive-Mustard Vinaigrette
By á-4084
Ingredients
- 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
- 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
Details
Adapted from eatingwell.com
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 ¼ 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 ⅛ 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.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
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