Here’s how to turn cabbage into a whole new vegetable. Blasting it in the oven magically transforms it into a sweet-tasting gem with a silky texture. Say hello to your new favourite side dish.
Roasted Cabbage with Walnut-Mustard Dressing
Ingredients
- 1 large green cabbage
- 2 tsp (10 mL) + 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
- 1 Tbsp (15 mL) apple cider vinegar or white wine vinegar
- 2 Tbsp (30 mL) walnuts
- 2 tsp (10 mL) Dijon style mustard
- 1 shallot, chopped
- 2 tsp (10 mL) fresh thyme
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- Preheat oven to 450 F (230 C).
Nutrition
Per serving:
- calories214
- protein5g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates19g
- sugars10g
- fibre8g
- sodium232mg
Directions
01
Cut cabbage into 8 wedges. Slice away thick core, leaving wedges as intact as possible. Place cabbage wedges on parchment paper-lined baking sheet, flat side down, and brush cut sides with 2 tsp (10 mL) oil.
02
Roast cabbage for 10 minutes, flip, and roast for additional 10 minutes.
03
Meanwhile, place remaining oil, 1 Tbsp (15 mL) water, vinegar, walnuts, mustard, shallot, thyme, salt, and pepper in blender container and blend until only slightly chunky.
04
Serve cabbage wedges topped with walnut- mustard dressing.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
