Roasted Cabbage with Chive-Mustard Vinaigrette

There are lots of ways to incorporate cabbage in your diet, even after St. Patrick’s Day. Roasting vegetables is a heart-healthy cooking technique that produces tasty results. The basic components are a lower-moisture vegetable, some olive oil for water retention and a very high heat. One of the ways to decrease the fat content is to use a brush or olive oil mister to distribute the oil evenly without using more than is needed.

½ medium green cabbage (1-1½ 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

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

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 ¼ teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
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.

To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and ⅛ teaspoon salt in a small bowl. Add chives and oil; stir until well combined.

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

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.

Makes 4 servings. Serving size: 1 wedge
Per serving: 125 calories; 11 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 2 g protein

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