Roasted Cabbage Wedge Salad
- Yield 4 servings
Blast wedges with high heat and drizzle with vinaigrette for a whole new way to serve cabbage.
- 1 head savoy cabbage
- 1 to 2 tablespoon olive oil
- Coarse salt
- 5 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- Freshly groung black pepper
- Pecorino romano cheese, grated
- Preheat oven to 450F.
- Using a large, sharp knife, quarter cabbage. Depending on the size of your cabbage, these quarters may be good size already. If they seem too large for one plate, cut each into halves so you have 8 wedges. Trim away any very pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.
- Arrange wedges on a baking sheet. Drizzle with olive oil, and then sprinkle liberally with salt.
- Roast cabbage 30 minutes, flipping wedges after 15 minutes so they brown evenly. (At the end of roasting, the cabbages may have some blackened, crispy outer leaves. If you don’t want this, take them out a few minutes early, but note that the inside of the cabbage may be less tender than if you had left it in longer.)
- While cabbage is roasting, make vinaigrette: whisk together olive oil, sherry vinegar and dijon. Taste vinaigrette and season with salt and pepper .
- When cabbage is done, plate the wedges, drizzle with vinaigrette, and grate pecorino romano over the top. Serve immediately, while the cabbage is still hot.
Recipe by Sarah Searle