Dish Info
This roasted cabbage salad with lemon-garlic vinaigrette is a flavorful and versatile dish that pairs well with various proteins and grains. The tender and golden roasted cabbage is dressed with a bright and tangy vinaigrette, sprinkled with toasted almonds and fresh herbs for added texture and flavor.
INGREDIENTS
– 1 medium head cabbage – 1/2 tsp salt, divided – 1/4 cup extra-virgin olive oil – 1 1/2 tablespoons red-wine vinegar – 1 tablespoon lemon juice – 1 1/2 teaspoons Dijon mustard – 1 small clove garlic, grated – Ground pepper to taste – 2 tablespoons sliced almonds, toasted (see Tip) – 2 tablespoons minced fresh chives or parsley
STEPS 1
Preheat oven and prepare cabbage: Preheat the oven to 400°F and line a baking sheet with foil. Cut the cabbage into wedges, keeping the core intact, and arrange them on the baking sheet.
STEPS 2
Season cabbage: Lightly coat the cabbage wedges with olive oil cooking spray, then season with salt and pepper to taste.
STEPS 3
Roast cabbage: Roast the cabbage in the preheated oven, flipping halfway through, until tender and golden brown, about 30 to 40 minutes.
STEPS 4
Prepare vinaigrette: In a jar with a tight-fitting lid, combine olive oil, red-wine vinegar, lemon juice, Dijon mustard, grated garlic, salt, and pepper. Shake until well blended.
STEPS 5
Assemble and serve: Let the roasted cabbage cool slightly, then chop it coarsely and transfer it to a serving dish. Drizzle the vinaigrette over the cabbage, sprinkle with toasted almonds and minced chives or parsley, and serve.