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Easy Eats

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Easy Eats > Roasted Cabbage with Chive-Mustard Vinaigrette
Roasted Cabbage with Chive-Mustard Vinaigrette
Roasted Cabbage with Chive-Mustard Vinaigrette Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes

1/2 medium green cabbage, outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon McCormick Black Pepper, Ground

2 teaspoon Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon lemon juice
1/4 teaspoon McCormick Black Pepper, Ground
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoon extra-virgin olive oil

Step 1  Step 1:
reheat oven to 450F. Coat a large baking sheet with cooking spray.
Step 2  Step 2:
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 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Step 3  Step 3:
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.
Step 4  Step 4:
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.
Step 5  Step 5:
Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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