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Roasted Cabbage Wedge Salad
Blast wedges with high heat and drizzle with vinaigrette for a whole new way to serve cabbage.
1 Savoy Cabbage Head
2 T Olive Oil
½ tsp Kosher Salt
5 T Olive Oil
3 T Sherry Vinegar
1 tsp Dijon Mustard
¼ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
4 T Grated Pecorino Romano Cheese
- Preheat oven to 450F.
- To prepare cabbage, cut cabbage into quarters or eighths (depending of size of yourÂ cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.
- Arrange cabbage wedges on a bakingÂ sheet. Drizzle with olive oil and sprinkle withÂ kosher salt. Bake 30 minutes, flipping wedgesÂ after 15 minutes so they brown evenly.
- While cabbage is roasting, prepareÂ vinaigrette. Whisk together olive oil, sherryÂ vinegar, mustard, salt and pepper.
- Serve cabbage wedges with vinaigrette andÂ cheese, if using. Serves 4.