Serves: 4 | Time: 45 minutes
Sliced cabbage slathered with a balsamic dijon dressing. It’s that simple. This would go excellent as a side with some pork chops, beef roast, or wild caught salmon.
INGREDIENTS
- 1 head of green cabbage
- 6 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon whole grain dijon mustard
- 1 teaspoon fresh squeezed lemon juice
- Flaky sea salt
- Freshly ground black pepper
- Optional garnishes: freshly chopped herbs, microgreens, roasted nuts (pistachios, pecans, sunflower seeds, etc.), grated cheese, pomegranate seeds*
DIRECTIONS
- Preheat oven to 425 degrees.
- Cut off the stem base of the cabbage, and cut the cabbage into approximately 1 inch thick slices. Arrange on a large roasting pan, attempting to keep the steaks whole. It’s ok if they fall apart a little bit, you can still put those pieces on the pan to roast. Season generously with salt and pepper.
- Whisk together olive oil, balsamic vinegar, dijon mustard, and lemon juice. Pour dressing over the cabbage steaks, using your hands or a brush to coat.
- Roast for 15 minutes. After 15 minutes, turn the pan 180 degrees, and continue roasting for another 10 minutes, or until the cabbage gets tender and outer edges of the cabbage turn brown and crispy.
- Garnish and serve.
*Pmegranates don’t grow locally but they’re a favorite fruits available at the grocery store in the wintertime. Sprinkle some seeds over the top for an extra pop of flavor and color.