Roasted Cabbage Mustard Vinaigrette
Ingredients
For the cabbage:
- 1 medium head green or red cabbage (about 3 pounds), outer leaves removed
- Olive oil
- Kosher salt
- Freshly ground black pepper
For the vinaigrette:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon tamari or soy sauce
Directions
The vinaigrette:
- Whisk all the ingredients together in a small bowl until combined
- Set aside.
Cabbage:
- Arrange a rack in the middle of the oven and heat to 450°F.
- Cut the cabbage through the core into 8 wedges.
- Lay the wedges cut-side down on a large roasting pan or baking sheet and drizzle very lightly with oil.
- Season generously with salt and pepper.
- Roast for 15 minutes.
- Flip the cabbage wedges and roast until browned at the edges, about 15 minutes more.
- If the edges aren't browned enough for your taste, put the cabbage back in for 5-minute increments until they are.
- Drizzle with the vinaigrette and serve immediately.