Roasted Cabbage Salad with Lemon-Garlic Vinaigrette

A lemon-garlic vinaigrette brightens and flavors this roasted cabbage. It complements everything, from chicken and steak to tofu and grain bowls. If you already have a grill, broil the cabbage wedges instead, for a delicious smokey taste.  

INGREDIENTS

– Olive oil cooking spray – 1 medium head cabbage – 1/2 teaspoon salt, divided – Ground pepper to taste – 1/4 cup extra-virgin olive oil – 1 1/2 tablespoons red-wine vinegar – 1 tablespoon lemon juice – 1 1/2 teaspoons Dijon mustard – 1 small clove garlic, grated – 2 tablespoons sliced almonds, toasted (see Tip) – 2 tablespoons minced fresh chives or parsley

Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.

DIRECTIONS

STEP 1

Remove any broken outer leaves from the cabbage and cut it into eight wedges, leaving the center intact to hold it together. Place the wedges on the preheated pan. Lightly spray the tops of the wedges and season with ¼ teaspoon salt & pepper to taste.  

STEP 2

Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 30 to 40 minutes.

STEP 3

STEP 4

Combine oil, vinegar, lemon juice, mustard, garlic, ¼ teaspoon salt, and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well combined. 

STEP 5

Let the cabbage cool for 5 minutes before roughly chopping. Transfer to a shallow serving dish and sprinkle with dressing. Before serving, sprinkle with almonds and chives (or parsley). 

KOREAN CREAM CHEESE GARLIC BREAD

for more webstories