Turning a humble cabbage into a delicious side dish is as easy as a hot oven and a tangy six-ingredient vinaigrette. The result is a versatile, inexpensive side dish that you can serve with your favorite sausage or roasted meat for a nice change from potatoes or other starches.
Roast and Dress
Once a cabbage is cut up into big wedges, there's a lot of surface area to drizzle on olive oil and put on seasoning. A hot oven browns and crisps up the edges while softening the middle of the cabbage, rendering it sweet and juicy. It's a no-hands approach that requires only a quick flip to make sure everything's evenly cooked.
This roasted cabbage is finished with a quick vinaigrette made of pantry staples: two kinds of mustard for spice and creaminess, honey or maple syrup for sweetness, and vinegar for a tangy finish. Make it vegan and gluten-free by using maple syrup and tamari, and enjoy how the dressing melds right into the roasted cabbage.
Roasted Cabbage with Mustard Vinaigrette
For the cabbage:
1 medium head green or red cabbage (about 3 pounds), outer leaves removed
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
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. Meanwhile, make the vinaigrette: Whisk all the ingredients together in a small bowl until combined; set aside.
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.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.