Description
A refreshing and flavorful salad featuring roasted cabbage drizzled with a zesty lemon-garlic vinaigrette.
Ingredients
- 1 medium head of green cabbage, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cabbage wedges on a baking sheet and drizzle with olive oil, salt, and pepper.
- Roast in the oven for 25-30 minutes, until the edges are crispy and the cabbage is tender.
- While the cabbage is roasting, prepare the vinaigrette by whisking together lemon juice, minced garlic, Dijon mustard, and honey in a bowl.
- Once the cabbage is done, remove it from the oven and let it cool slightly.
- Drizzle the lemon-garlic vinaigrette over the roasted cabbage and toss gently to combine.
- Garnish with chopped parsley before serving.
Notes
- For added flavor, consider adding toasted nuts or seeds.
- This salad can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American