Roasted Cabbage with Chive-Mustard Vinaigrette

Rating: 4.44 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Gunst
Source: EatingWell Magazine, March/April 2014

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

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  • 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.

Tips

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.

Nutrition Facts

Serving Size: 1 wedge
Per Serving:
125 calories; protein 1.6g 3% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugars 3.7g; fat 10.6g 16% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 210.8IU 4% DV; vitamin c 43.3mg 72% DV; folate 51.5mcg 13% DV; calcium 49mg 5% DV; iron 0.6mg 3% DV; magnesium 15.1mg 5% DV; potassium 204.8mg 6% DV; sodium 271.1mg 11% DV; thiamin 0.1mg 7% DV.
Exchanges:

1 1/2 vegetable, 2 fat

Reviews (15)

Read More Reviews
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
tesoro1963
Rating: 5 stars
06/06/2017
It is always difficult for me to add cabbage to our daily menu. I know about all the benefits of it for our health. Only used to make cole slaw or oriental which it's ok but I found this recipe I made it and now I love it! While reading the ingredients it sounds like it is a kind of acid but I was wrong it has a light tangy/sweet flavor. The cabbage 'melts' in your mouth. I'm making it at least once per week from now on! Perfect For a bbq as well! Thanks for posting this recipe. I cooked it a little longer than recommended about ten more minutes. Read More
MLB
Rating: 5 stars
04/04/2017
I've made it twice with variations and I LOVE roasted cabbage with mustard sauce. First time I roasted the cabbage as suggested but we weren't ready to eat so I put the cabbage in a casserole dish smothered on the sauce and continue to bake the cabbage with the drizzled sauce. So good! Second time I just went straight to baking in a casserole with some cauliflower thrown in just for fun... equally as tasty! Love this recipe.? Read More
lois2r2
Rating: 5 stars
03/15/2017
Thanks I am always trying to find a way to get my husband to enjoy cabbage. This may just do the trick. For those trying to save you can print a coupon for Berio Olive Oil at www.frugalharbor.com. Thanks again for the hope! I simply love cabbage! Read More
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EatingWell User
Rating: 5 stars
07/28/2015
roasted cabbagewith chive mustard vinaigrette Love using my fresh herbs all summer. Very nice dressing even cut back on oil used and really liked this very much. Will make often. Pros: Easy and wonderful flavor Cons: NULL Read More
Mike Schoenbacher
Rating: 4 stars
10/06/2014
HELLO CABBAGE!!! This recipe proves once again that roasting does something magical to veggies. This was soo tasty with the vinaigrette AND without Really cannot imagine it being improved upon. Will share this with more people to see if they can. Pros: easy & delicious Read More
EatingWell User
Rating: 3 stars
07/04/2014
Tasty and Easy I made this recipe according to directions cooking it an extra 2 min. on the second side. Next time I will make all the wedges smaller (about 1 across the back). I liked the cabbage even without the vinaigrette. Will definitely make again. Pros: Easy to make; tasty and healty Read More
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EatingWell User
Rating: 4 stars
06/20/2014
Tender Tangy & Delicious I loved this recipe! I've only had cabbage in stir fries or soups so this was a great way to try it in a new style. The vinaigrette really makes the dish with the cabbage being an easy and buttery vehicle. The smokiness you get from roasting the cabbage is wonderful. I have a gas oven and it seemed to do a great job of browning the vegetable. I did cut the cabbage into smaller pieces like others because it would have been too much otherwise. Pros: No mess easy to make Cons: NULL Read More
EatingWell User
Rating: 3 stars
03/17/2014
good but needs to cook longer Pretty good. Mine didn't brown quite as much as in the photo. I might put the pan in the oven for 1 or 2 minutes to get hot before adding the cabbage; that might help it brown. I would roast it about 10 minutes longer than the recipe said. Read More
EatingWell User
Rating: 4 stars
03/16/2014
Something different This was a pleasant surprise. It was so simple and the vinaigrette was great. I am definitely making this again. Read More
EatingWell User
Rating: 4 stars
03/07/2014
Love the vinaigrette... I had a head of cabbage show up this week in my produce box and decided on this recipe to use it up. I'm not a huge fan of cabbage in the first place this recipe was quite good. I really loved the vinaigrette and will probably make that again for other warm veggies (green beans!). My son wouldn't eat this and my guy ate a bit to be polite. I would make this again if faced with a head of cabbage again. Tip: I cut my wedges smaller and felt it needed to cook longer than called for. They were still very crisp at the end of the recommended cook time. Pros: Easy Cons: It's cabbage (LOL) Read More
EatingWell User
Rating: 4 stars
03/04/2014
Made this just the other night and it was fantastic! I definitely will be making it again. Quick delicious plant-based dinner! Read More
EatingWell User
Rating: 5 stars
03/04/2014
I thought I hated cabbage...who knew? Delicious. Sweet. Buttery. EASY. Will be adding to my repetoire. Read More
EatingWell User
Rating: 5 stars
03/02/2014
Tasty Easy Healthy I love cabbage but this is a fresh take one it. This is definitely going into our regular rotation of recipes. Went great with roast beef. Pros: Quick and easy delicious and good for you Read More
EatingWell User
Rating: 5 stars
03/01/2014
Tender delicious tasty!! This is so easy to make and adds a delicious side to any meal. We had it tonight with stir fry and all five of us loved it. I will use the entire head of cabbage cut into eights next time. Pros: Easy and gourmet tasting Cons: None Read More
EatingWell User
Rating: 5 stars
02/27/2014
Easy and tasty! This is an easy and delicious recipe. It tastes like it was harder to make than it was. The vinaigrette came together easily while the cabbage was roasting. I will definitely be making this again. The only changes I made was to roast the whole head of cabbage (cut into eights) rather than half the head of cabbage cut into fourths. In addition I could not find fresh chives in our market so I substituted with a bit of dried tarragon. I did not double the vinaigrette and it was plenty to top the whole head of cabbage. Pros: Easy to make vinagrette complements the cabbage Cons: none Read More
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