Roasted Cabbage Wedges
Author: Pamela
Serves: 4-6
- 1 head of green cabbage, cut through the core into 1-inch thick rounds
- 2-3 Tablespoons melted unrefined virgin coconut oil (or olive oil)
- sea salt and freshly ground black pepper to taste
- Dressing: (cabbage is perfectly delicious without the dressing)
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- a pinch of sea salt and freshly ground black pepper
- 3 Tablespoons of finely chopped fresh chives
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- Preheat oven to 400 degrees. Line a rimmed baking sheet with unbleached parchment paper.
- Brush the cut side of each cabbage round with oil and place in one layer on the prepared sheet. Sprinkle with salt and pepper to taste.
- Roast cabbage, about 40-45 minutes, flipping over after 20 minutes. Cabbage should be tender and lightly golden around the edges.
- Whisk dressing ingredients together in a medium bowl. Drizzle cabbage with dressing if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-cabbage-wedges-recipe/
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