Roasted Cabbage Wedges
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
  1. Preheat oven to 400 degrees.  Line a rimmed baking sheet with unbleached parchment paper.
  2. 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.
  3. Roast cabbage, about 40-45 minutes, flipping over after 20 minutes.  Cabbage should be tender and lightly golden around the edges.
  4. Whisk dressing ingredients together in a medium bowl.  Drizzle cabbage with dressing if desired.
Recipe by Pamela Salzman at