Roasted Cabbage with Lemon Herb Dressing

Ingredients

• 0.25 cup fresh herbs (chopped, your choice (such as parsley, rosemary, thyme, oregano, or dill))
• 3 tbsp lemon juice (freshly-squeezed)
• 2 tbsp Dijon mustard
• 2 tsp honey
• 0.5 tsp salt (or to taste)
• 0.333 cup olive oil (for the dressing)
• 1 green cabbage (medium size)
• 2 tbsp olive oil (for brushing cabbage)
• 0.5 tsp garlic powder
• salt and freshly ground black pepper (to taste)

Steps

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.

2. 2

   Chop herbs in a mini food processor. Add lemon juice, Dijon, honey, and salt, and process until well combined.

3. 3

   Gradually stream in 1/3 cup olive oil into the food processor until the dressing is smooth and emulsified; set aside.

4. 4

   Remove loose outer leaves from the cabbage. Slice off the bottom of the core to create a flat base.

5. 5

   Stand the cabbage upright on a cutting board, and slice vertically into 3/4-inch thick slices, keeping the core intact to ensure the slices stay together.

6. 6

   Whisk 2 tablespoons olive oil, garlic powder, salt, and pepper in a small bowl.

7. 7

   Brush both sides of the cabbage slices with the oil mixture.

8. 8

   Place the cabbage on the prepared baking sheet in a single layer. Roast until tender and the edges are starting to brown, 35 to 45 minutes.

9. 9

   Remove cabbage slices from the oven and place on a serving platter.

10. 10

    Drizzle with the prepared lemon herb dressing and serve immediately.

Notes

Use your favorite combo of fresh herbs, such as parsley, rosemary, thyme, oregano, dill, whatever suits your taste. Keeping the core attached ensures the cabbage slices stay intact and makes it easier to serve.

Nutrition per serving

• side dish
• roasted
• vegetarian
• gluten-free
• healthy
• cabbage
• lemon herb