Roasted Cabbage with Chive-Mustard Vinaigrette

With the St. Patrick’s Day holiday in full swing last month, there were tons of festive recipes on everyone’s pages.  While I’m not a huge fan of corned beef, I adore cabbage!

I spotted a tasty cabbage recipe over at Coffee Cake and Cardio and knew that I had to make it…. although, I never guessed that it would turn out this beautiful.

Roasted Cabbage with Chive Mustard Vinaigrette 2

I love, LOVE roasting veggies.  When they turn a little bit brown, the flavors really come to life.  Slightly caramelized, the cabbage took on a whole new flavor.  And, that vinaigrette… wow!  Check out all the details below!

Roasted Cabbage with Chive-Mustard Vinaigrette

From Coffee Cake and Cardio and Eating Well

Serves 6

INGREDIENTS

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Vinaigrette
2 tsp. Sun Valley Mustard – Chardonnay flavor
2 tsp. white balsamic or white-wine vinegar
1 tsp. lemon juice
1/4 tsp. freshly ground pepper
1/8 tsp. salt
3 Tbsp. minced fresh chives
2 Tbsp. extra-virgin olive oil

INSTRUCTIONS

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

2.  To prepare cabbage: Cut cabbage half into six wedges and cut out any thick core, leaving the wedges as intact as possible.  Place the wedges flat-side down on the prepared baking sheet.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

3.  Combine the 1 Tbsp. oil, salt and pepper in a small bowl.  Brush the cut sides with the olive oil mixture.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

4.  Roast the cabbage for 12 minutes. Carefully flip over with tongs and roast until browned on both sides, about 8 minutes more.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

5.  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.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

6.  Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Roasted Cabbage with Chive-Mustard Vinaigrette | No Thanks to Cake

Per 1 wedge serving:

CAL 87; CARB 6g; FAT 7g; PROT 2g; FIB 2g; WW Points Plus: 2

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Comments

  1. Mmmm!!! Looks perfect! I absolutely love this recipe.

  2. Susan Amabile says:

    I love reading your blog…it’s always filled with positive messages, inspiration, and personal truths..thanks for sharing. I did have a question about the mustard….is this SunValley mustard a must have…I live in Atlanta and am happy to purchase on-line, but was just unfamiliar with the brand and wondered if it was worth the effort. Keep moving forward and thanks for the inspiration! Susan

    • nothankstocake says:

      I absolutely adore the Sun Valley Mustard, and I can find it locally in my grocery store. While they have delicious flavors, I bet you could use your favorite dijon mustard… :)

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