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.
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
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.
3. Combine the 1 Tbsp. oil, salt and pepper in a small bowl. Brush the cut sides with the olive oil mixture.
4. Roast the cabbage for 12 minutes. Carefully flip over with tongs and roast until browned on both sides, about 8 minutes more.
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.
6. Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
Per 1 wedge serving:
CAL 87; CARB 6g; FAT 7g; SAT FAT 1g; PROT 2g; FIB 2g; SUG 4g
WW Points Plus: 2; WW Smart Points: 3