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.
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.
13 Reviews for Roasted Cabbage with Chive-Mustard Vinaigrette
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.
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.
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.
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.