Roasted Cabbage Wedges with Lemon Vinaigrette

 Roasted Cabbage Wedges with Lemon Vinaigrette

from Ellen's kitchen, with thanks to NYT


For the cabbage:
  • 1 medium green cabbage
  • 1/2 cup olive oil
  • 1 tsp lemon zest plus 2 tbs lemon juice
  • 2 tbs coarse mustard 
  • 1 tbs honey
  • 2 cloves garlic finely chopped 
  • kosher salt
  • pepper
For the dressing:
  • 1/2 cup creme fraiche or sour cream
  • 1/4 cup mayonnaise
  • 1 lemon zested plus 2 tbs lemon juice
  • kosher salt
  • pepper
  • fresh dill and parsley, if desired
  • oven to 350 degrees.
  • the cabbage by washing, removing sad outer leaves.  Cut in half through the core, placing two halves cut side down on cutting board.  Cut each half into 6 even slices through core, about 1.5 inches in width.  Carefully transfer slices to cookie sheet with parchment, keeping each wedge intact.
  • small bowl, whisk oil, zest, juice, mustard, honey, garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Brush half of vinaigrette over wedges,  making sure it drips between leaves.  Carefully flip wedges and brush with remainder of vinaigrette.  
  • cabbage until tender, edges are brown and caramelized, about 25-30 minutes. 
  • cabbage is roasting, prepare vinaigrette.  Whisk creme fraiche/sour cream, mayonnaise, lemon zest and juice, and season with salt and pepper.  
  • cabbage warm, room temp, or from fridge, with a drizzle of dressing, sprinkle of chopped dill and parsley.  


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