Active Time: 10 minutes
Total Time: 50 minutes
Servings: 6
Nutrition Profile:
- Sesame-Free
- Diabetes-Appropriate
- Dairy-Free
- Soy-Free
- Heart-Healthy
- Vegan
- Vegetarian
- Egg-Free
- Gluten-Free
Ingredients:
- 1 medium head cabbage
- 1/2 teaspoon 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
- 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; lightly coat with olive oil cooking spray.
2. Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact. Arrange the wedges on the prepared pan, coat with cooking spray, seasoning with 1/4 teaspoon salt and pepper.
3. Roast the cabbage for 30-40 minutes, rotating the pan and flipping the wedges halfway through.
4. Combine oil, vinegar, lemon juice, mustard, garlic, the remaining salt, and pepper in a jar; shake well.
5. Let cabbage cool, then chop and transfer to a serving dish. Drizzle with dressing, top with almonds and chives.
6. Tip: Toast nuts in a dry skillet over medium-low heat until fragrant before using in a recipe.