Roasted Cabbage with Vinaigrette 

By Dani Potts | July 30, 2024

Total Time: 45  Servings: 4

INGREDIENTS

For the cabbage:

  • 1 medium head green or red cabbage (about 3 pounds), outer leaves removed
  • Olive oil or melted coconut oil
  • sea salt
  • Freshly ground black pepper

For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoon whole-grain mustard
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon tamari or low sodium soy sauce or Coconut Aminos(Gluten Free)

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 450°F. Cut the cabbage through the core into 8 wedges. Lay the wedges cut-side down on a large roasting pan or baking sheet and drizzle very lightly with oil. Season generously with salt and pepper. Roast for 15 minutes. Meanwhile, make the vinaigrette: 
  2. Whisk all the ingredients together in a small bowl until combined; set aside. 
  3. Flip the cabbage wedges and roast until browned at the edges, about 15 minutes more. If the edges aren’t browned enough for your taste, put the cabbage back in for 5-minute increments until they are. 
  4. Drizzle with the vinaigrette and serve immediately. Enjoy!

BENEFITS

This recipe is not only simple and delicious but also nutritious! Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.  Cabbage is high in antioxidants, is good for reducing inflammation, and helps in the digestion process with its high fiber content.