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Roasted Cabbage with Chive Mustard Vinaigrette

In this roasted cabbage recipe, cabbage wedges cook at a high temperature, forming a marvellous taste and sugary flavour. Serve the roasted cabbage wedges sprinkled with the chive-mustard vinaigrette as a sub dish for roast chicken, meat or fish, or directly with bread.

Cabbage, carrots and Brussels sprouts can appear old and dull at this point in the period. But roasting can bring out the real freshness in these veggies, and help you create easy, tasty salads that make for excellent winter eating.

Test with other wintertime greens and roll them with olive oil or walnut oil. Finally, serve on arugula and winter veggies, sliced fresh fennel, crumbled feta cheese, pomegranate seeds, pumpkin seeds, crumbled bacon or pancetta, grated Parmesan, etc.

Transforming a small cabbage into a savoury side dish is as easy as a warm oven. The effect is a bright, economical side dish that you can serve with your preferred sausage or baked meat for a delightful diversity from potatoes.

You can complete this roasted cabbage with a quick vinaigrette prepared of cupboard staples: two varieties of mustard for spice and creaminess, honey or maple syrup for freshness, and vinegar for a sharp finish. Make it vegan by using maple syrup and tamari, and like how the stuffing mixes right into the cooked cabbage.

INGREDIENTS

½ medium green cabbage
Three tablespoons of extra-virgin olive oil
Salt- as you want
½ teaspoon of ground pepper
Two teaspoons of Dijon mustard
Two teaspoons of white white-wine vinegar
One teaspoon of lemon juice
Three tablespoons of minced fresh chives

INSTRUCTIONS

Cut cabbage half into four wedges and remove any thick core.
Drizzle the sides with olive oil and sprinkle each salt and pepper.
Spray a baking sheet with cooking spray.
Place the wedges flat-side down on the baking sheet and roast at 450-degree F for 12 minutes.
Carefully flip over and roast for 8 minutes more.
Combine Dijon mustard, white-wine vinegar, lemon juice, pepper and in a tiny bowl.
Add chives and olive oil; stir to mix.
Drizzle over the roasted cabbages and serve hot.