BBQ & Grill

Roasted Cabbage Salad with Lemon Garlic Vinaigrette

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Drescription

This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!

Ingredients

  • olive oil cooking spray
  • 1 medium head cabbage
  • 1/2 teaspoon salt, divided
  • ground pepper to taste
  • 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
  • 2 tablespoons sliced almonds, toasted (see tip)
  • 2 tablespoons minced fresh chives or parsley

Directions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.
  2. Remove and discard any damaged outer leaves from cabbage. Cut the cabbage head into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste.
  3. Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 45 to 55 minutes.
  4. Meanwhile, combine ¼ cup oil, 1½ tablespoons vinegar, 1 tablespoon lemon juice, 1½ teaspoons mustard, grated garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended.
  5. Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with 2 tablespoons almonds and 2 tablespoons chives (or parsley) before serving.
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