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
- 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:
- Whisk all the ingredients together in a small bowl until combined; set aside.
- 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.
- 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.