Roasted Cabbage with Chive-Mustard Vinaigrette
4 net carbs
Recipe from EatingWell Vegetables : The Essential Reference
**Not bad for a side...lemony! Had to roast a little longer to get thicker part if cabbage tender.
Roasted Cabbage with Chive-Mustard Vinaigrette
4 net carbs
Recipe from EatingWell Vegetables : The Essential Reference
**Not bad for a side...lemony! Had to roast a little longer to get thicker part if cabbage tender.
Cooking Instructions
- 1
Preheat oven to 450°F. Coat large baking sheet with cooking spray.
- 2
Cabbage:
- 3
Cut cabbage half into four wedges and cut out thick core, leaving the wedges as intact as possible.
- 4
Drizzle the cut sides with 1 T oil and sprinkle with 1/4 tsp each salt and pepper.
- 5
Place the wedges flat-side down on baking sheet.
- 6
Roast the cabbage for 12 min. Carefuly flip and roast until browned on both sides, about another 8 min.
- 7
Vinaigrette:
- 8
Combine mustard, vinegar, lemon juice, pepper and 1/4 tsp salt in a small bowl.
- 9
Add chives and oil, stir until well combined.
- 10
Transfer cabbage to serving plate and drizzle with vinaigrette while still hot. Serve hot or at room temperature.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Roasted Cauliflower with Kalamata & Artichoke Vinaigrette Roasted Cauliflower with Kalamata & Artichoke Vinaigrette
This recipe really lets the nutty flavor of the cauliflower shine by roasting the vegetable with a hint of saltiness from the kalamata olives. Loved this healthy recipe! :hungry
-
Quinoa pilaf with shallot vinaigrette Quinoa pilaf with shallot vinaigrette
-
-
Homemade Honey Mustard Vinaigrette Homemade Honey Mustard Vinaigrette
I love honey mustard anything! This vinaigrette is great for salads, but also makes a good marinade for chicken. I like my honey mustard on the sweeter side, but feel free to adjust the ingredient amounts to suit your taste. A couple of fresh garlic cloves, finely minced, can be used in place of the garlic powder, but it won't keep for as long in the fridge.
-
Bok Choy With Soy Ginger Vinaigrette Bok Choy With Soy Ginger Vinaigrette
This sauce makes 1/2 cup , you can double the ingredients to increase the amount of sauce. For optimal freshness, don’t wash bok choy until you’re ready to use it.it is said that bok Choy is used in China over 5000 years! This Chinese cabbage is Full with vitamin A and C ! Wow!
-
Beet salad with a vinaigrette Beet salad with a vinaigrette
This year I got a lot of beets in my garden so let’s go ahead and use them
-
California Farm Shallot Vinaigrette California Farm Shallot Vinaigrette
This vinaigrette dressing is adapted from Alice Waters’ Chez Panisse Restaurant dressing in 1972. Yup. I ate it and copied it. Been using it ever since. I added mustards. Thank you Alice. She uses one version on fresh oysters called mignonette sauce and this version on salads.
-
Smoked Paprika Vinaigrette Smoked Paprika Vinaigrette
I had some Smoked Paprika leftover from a previous recipe. I did some research online and found the most delicious vinaigrette recipe! Adding crispy crumbled bacon and this smokey sweet vinaigrette is the perfect combination to a fresh crisp salad!
-
Flying pepper mustard vinaigrette Flying pepper mustard vinaigrette
This lively dressing will enhance a plate of your best Summer heirlooms!
-
Salad with bright cherry vinaigrette Salad with bright cherry vinaigrette
If you want a healthy, colorful meal then this is a great option! It's simple but perfectly effective particularly with the bright cherry vinaigrette made with extra virgin olive oil from Spain that accompanies it. Eat it alone or as a side dish, either way it will hit the spot!
-
Honey mustard vinaigrette Honey mustard vinaigrette
Giving your dish the dressing it deserves is the key to success. You may have the best ingredients, but if you pick the wrong dressing, not even your dog will want the leftovers. This vinaigrette will help you bring your dishes to the next level!
More Recipes
Comments