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.
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.