Roasted Cabbage Steaks with Mustard Vinaigrette
Roasted Cabbage Steaks with Mustard Vinaigrette takes cabbage to a whole new delicious level!
Servings: 4
Ingredients
- 1 large head green cabbage
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon coarse-grain mustard
- 1 tablespoon Dijon Mustard
- 1 tablespoon honey or to taste
- 1 tablespoon water or more if needed
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375 degrees. Slice cabbage into four or five thick "steaks." Drizzle with half the olive oil, season to taste with salt and black pepper and place on a nonstick baking sheet or one that is line with nonstick aluminum foil. Roast for 15 to 20 minutes or until lightly browned.
- Meanwhile, whisk together remaining olive oil, red wine vinegar, coarse-grain mustard, Dijon mustard, honey, water, garlic and salt and black pepper, to taste.
- To serve, drizzle over cabbage steaks.
Video
Notes
TIPS:
- Cabbage can also be cut into wedges.
- Flipping the baked cabbage steaks to achieve even caramelization on both sides is a bit tricky. Use a large spatula and flip them quickly. But, if they fall apart, simply push the leaves of the “steaks” back together.
- The mustard vinaigrette can be made 2-3 days ahead of time. Keep refrigerated.
- Take the cabbage steaks out of the oven 5 minutes before they're done and browned. The cabbage steaks reheat well in a toaster or conventional oven.
Nutrition
Serving: 1 | Calories: 221kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 143mg | Potassium: 550mg | Fiber: 8g | Sugar: 14g | Vitamin A: 311IU | Vitamin C: 115mg | Calcium: 132mg | Iron: 2mg