Roasted Cabbage with Mustard Chive Vinaigrette

Dairy-Free, Gluten-Free, Paleo, Side Dishes, Vegan, Vegetarian
American
March 23, 2014

Roasted Cabbage with Mustard Chive Vinaigrette is from the March/April 2014 edition of Eating Well Magazine. It is a delicious way to enjoy cabbage!

Roasted Cabbage with Mustard Chive Vinaigrette

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

1 medium green cabbage head, outer leaves removed
2 tablespoons avocado olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

4 teaspoons Dijon mustard
4 teaspoons white balsamic or white-wine vinegar (I used white-wine vinegar)
2 teaspoon lemon juice (I used fresh lemon juice)
1/8 teaspoon pepper
1/4 teaspoon salt
4 tablespoons minced fresh chives or minced green onions
4 tablespoons extra-virgin olive oil

INSTRUCTIONS

Preheat oven to 450.
To prepare cabbage: Cut cabbage in half. Cut halves into four wedges and cut out any thick core, leaving the wedges intact as possible. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the wedges flat side down on the baking sheet.
Roast 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 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 at room temperature.

NOTES

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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