Description
Delight in the simplicity of these roasted cabbage steaks with a tangy mustard vinaigrette, a flavorful and healthy dish perfect for any meal.
Ingredients
Units
Scale
Cabbage Steaks:
- 1 large head green cabbage
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste
Mustard Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 tablespoon coarse-grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon honey, or to taste
- 1 tablespoon water, or more if needed
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven: Heat the oven to 375 degrees.
- Prepare cabbage: Slice the cabbage into thick “steaks.” Drizzle with half of the olive oil, season with salt and pepper, and place on a baking sheet.
- Roast cabbage: Roast the cabbage for 15-20 minutes until lightly browned.
- Make vinaigrette: Whisk together the remaining olive oil, red wine vinegar, mustards, honey, water, garlic, salt, and pepper.
- Serve: Drizzle the vinaigrette over the cabbage steaks and enjoy!
Notes
- Cabbage can also be cut into wedges.
- Flipping the cabbage steaks for even caramelization may be tricky; use a large spatula for quick flipping.
- The mustard vinaigrette can be made ahead and refrigerated for 2-3 days.
- Take out the cabbage steaks 5 minutes before they’re done and browned, as they reheat well in a toaster or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 221 kcal
- Sugar: 14g
- Sodium: 143mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
