Advertisement

Roasted Cabbage with Chive-Mustard Vinaigrette

March/April 2014

Your rating: None Average: 4 (43 votes)

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.


Roasted Cabbage with Chive-Mustard Vinaigrette

12 Reviews for Roasted Cabbage with Chive-Mustard Vinaigrette

03/01/2014
Anonymous
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.

Easy and gourmet tasting
Comments
02/27/2014
Anonymous
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.

Easy to make, vinagrette complements the cabbage
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner