These roasted cabbage wedges let the lemony marinade seep into their folds for added flavor in every bite. Preheating the baking sheet gets a jump-start on the caramelization—the process that makes these cabbage wedges sweet and golden brown. Serve this easy side with anything from roast chicken to pork roast or sautéed pork loin.
Ingredients
- 1 small head green cabbage (2 pounds)
- 5 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon grated garlic
- 1/2 teaspoon ground pepper
- 1/2 teaspoon salt, divided
- 1 tablespoon fresh thyme leaves
Directions
- Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 425°F.
- Meanwhile, remove any wilted or damaged leaves from cabbage. Cut the head into 8 (1 1/4-inch-thick) wedges, leaving the root end intact to help wedges stay together.
- Whisk oil, vinegar, lemon juice, mustard, garlic, pepper and 1/4 teaspoon salt together in a medium bowl. Reserve 2 tablespoons dressing in a small bowl.
- Divide the cabbage wedges between 2 (gallon-size) zip-top plastic bags; pour the remaining dressing from the medium bowl into the bags; rub to coat the cabbage with dressing. Let stand for 15 minutes, tossing the bags occasionally.
- Remove the baking sheet from the oven; arrange the marinated cabbage wedges on the pan in a single layer. Sprinkle with the remaining 1/4 teaspoon salt. Roast, flipping once, until tender and browned, 35 to 40 minutes.
- Drizzle the cabbage wedges with the reserved dressing and sprinkle with thyme.