Roasted Cabbage Steaks With Dijon Vinaigrette
These simple roasted cabbage steaks are dressed up with a quick homemade creamy Dijon vinaigrette. This vinaigrette is a great way to use up any leftover herbs you have. We chose parsley for this recipe, but you can toss in rosemary, thyme, basil or whatever you want to use up! Just pop this side dish in the oven and let the cabbage roast while you cook the entree and you’ll have dinner done in no time.
Roasted Cabbage Steaks With Creamy Dijon Vinaigrette
- 1 head green cabbage
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons avocado oil (or other cooking oil)
Creamy Dijon Vinaigrette
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon mayonnaise
- ⅛ teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons parsley chopped
Preheat Oven: to 425°F.
Cut: whole cabbage into 1-inch thick slices. You can leave the bottom core on to help keep the cabbage slices together.
Season: add cabbage slices to aluminum foil lined baking sheet. Drizzle oil over cabbage and season with garlic powder, salt, and pepper.
Bake: for 20 minutes.
Flip: cabbage over carefully with spatula and bake for 15 more minutes or until crispy enough to your preference.
Make dressing: while cabbage bakes. Whisk red wine vinegar, dijon mustard, salt, olive oil, and parsley in bowl. Drizzle over cabbage steaks when done.