Roasted Cabbage with Chive-Mustard Vinaigrette

Name: Roasted Cabbage with Chive-Mustard Vinaigrette
Total time: 30 min
Ingredients: ½ medium green cabbage (1-1 1/2 pounds), outer leaves removed; 1 tablespoon extra-virgin olive oil; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 2 teaspoons Dijon mustard; 2 teaspoons white balsamic or white-wine vinegar; 1 teaspoon lemon juice; ¼ teaspoon freshly ground pepper; ⅛ teaspoon salt; 3 tablespoons minced fresh chives; 2 tablespoons extra-virgin olive oil

Rating: 4.44 stars

16 Ratings
5 Reviews

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

Read the full recipe after the video.

Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

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Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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; carbohydrates 6.9g; dietary fiber 3g; sugars 3.7g; fat 10.6g; saturated fat 1.5g; vitamin a iu 210.8IU; vitamin c 43.3mg; folate 51.5mcg; calcium 49mg; iron 0.6mg; magnesium 15.1mg; potassium 204.8mg; sodium 271.1mg; thiamin 0.1mg.

Exchanges:

1 1/2 vegetable, 2 fat

Reviews (5)

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

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EatingWell User

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

EatingWell User

03/04/2014

I thought I hated cabbage...who knew? Delicious. Sweet. Buttery. EASY. Will be adding to my repetoire. Read More

lois2r2

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

EatingWell User

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

EatingWell User

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

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

tesoro1963

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

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

EatingWell User