Roasted Cabbage with Lemon Dressing

Roasting cabbage brings out its sweetness and mellows sharp flavors. You might even find yourself buying a cabbage or two long before St. Paddy’s Day!

Prep Time: 20 minutes    Roasting Time: about 20-25 minutes

WHAT YOU NEED:

1 green cabbage (about 2 - 2½ lbs.)

2-3 Tbsp. olive oil

Salt & freshly ground black pepper

¼ cup grated Parmesan cheese

For Dressing:

1 lemon, zested and juiced (for about 1 tsp. zest and 2 Tbsp. juice)

1 Tbsp. Dijon mustard

1/4 cup olive oil

1 clove garlic, finely minced

Freshly ground black pepper

 MAKING IT:

Preheat oven to 475ºF.  Remove any outer damaged or wilted leave from cabbage.  Cut cabbage into 8 wedges, leaving core to help hold layers together during roasting.  

Place wedges on rimmed baking sheet that has been lined with parchment paper or foil.  Brush both sides of each wedge generously with olive oil; sprinkle both sides with salt and pepper. 

Roast cabbage for about 10-15 minutes (do not worry if outer layers start to separate and brown more quickly than inner layers). Flip each wedge on the pan and roast for another 8-10 minutes.  

 While cabbage roasts, in a small container with lid combine all dressing ingredients except lemon zest. Shake container until blended.  To serve, drizzle warm wedges with dressing, then sprinkle with lemon zest and grated Parmesan cheese.  Makes 8 servings.

NUTRITION:

Nutrition Information per serving (1/8 recipe): 140 Calories; 11g Total Fat; (2g Sat Fat; 0g Trans Fat); 0mg Chol; 200mg Sodium; 10g Total Carb; (4g Fiber; 5g Total Sugars; 0g Added Sugars); 3g Protein; 50% DV Vitamin C; 15% DV Folate

TIPS:

Add more nutrition and crunch to this dish with toasted nuts. For the last 5 minutes of roasting the cabbage wedges, add nuts to corner of pan to toast them lightly. Sprinkle over wedges before serving.

(Recipe adapted from Smitten Kitchen)