Roasted Cabbage with Chive-Mustard Vinaigrette

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.

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. ?

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

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.