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20 minute dinner recipes

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Roasted Cabbage with Chive-Mustard Vinaigrette


From EatingWell:  March/April 2014

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.

4 servings | Active Time: 10 minutes | Total Time: 30 minutes





  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 1/4 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 1/8 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.


Per serving : 125 Calories; 11 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 2 g Protein; 3 g Fiber; 271 mg Sodium; 205 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 2 fat

Tips & Notes