Roasted Cabbage Wedges With Lemon Vinaigrette
Published Nov. 16, 2022

- Total Time
- 45 minutes, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1medium head green cabbage (about 2½ to 2¾ pounds)
- ½cup extra-virgin olive oil
- 1teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
- 2tablespoons coarse mustard
- 1tablespoon honey
- 2large garlic cloves, finely grated (2 teaspoons)
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup crème fraîche or sour cream
- ¼cup mayonnaise
- 1lemon, zested plus 2 tablespoons lemon juice
- Kosher salt and black pepper
- Torn fresh dill and parsley, for garnish
For the Roasted Cabbage
For the Dressing
Preparation
- Step 1
Heat oven to 450 degrees.
- Step 2
Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1¼ inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.
- Step 3
In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.
- Step 4
Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
- Step 5
While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.
- Step 6
Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.
Private Notes
Comments
Here's a tahini sauce that is perfect for grilled cabbage. It would not replace this dish since the coolness and tang is what sells it. But your instinct for tahini and cabbage was spot on. 1 garlic clove, finely grated 1/3 cup tahini ¼ c. olive oil 1 tsp. honey ½ tsp. ground cumin Juice and zest from 1 lemon mix and pour over grilled cabbage. sprinkle with about 1/3 c. fresh chopped dill
Made the roasted cabbage without the final dressing. Served hot. Wow. Best roasted cabbage I have made.
I wonder how Mexican creama might work in lieu of the sour cream. No thinning needed, tangy, and pretty widely available in supermarkets.
Prepared this, pretty much as written, and ate it warm. Liked the flavors, including the final dressing (made with dill & plain yogurt instead of sour cream). But this was my second and final attempt at roasting cabbage in my pellet Traeger BBQ (weather is too hot for a 450 degree oven). Both times, regardless of temperature setting and in spite of prolonged roasting time, the cabbage got dried out and did not soften. Had to microwave it for several minutes with added broth, to soften/cook.
Love this recipe. This will be my new "go-to" for roasted cabbage - I have made a very plain version before (salt, olive oil, roasted at 500) which was great. But the mustard vinaigrette on this is well worth the extra time. I liked this hot from the oven with just the vinaigrette, and of course, it was wonderful the next day with the creme fraiche dressing. Definitely prefer at room temp or slightly heated, to bring out the wonderful flavor, before adding dressing.
Mixed a bit of mayo with leftover marinade, worked great. 425 in my hot oven for 15 min, turned and went another 5 min or so