Cooking greens always results in deliciousness. Cooking heightens leaves’ flavor, breaks down the cell walls of tougher greens (i.e. kale) so that nutrients are easier to assimilate, and make the salad element to a meal way more fun. The best taste – fried greens – but because I like to keep things less guilty around here, I often resort to baking or sautéing or even dehydrating my greens. This recipe takes a tougher leaf – cabbage – and bakes it simply, making it far more palatable and drool-worthy to the senses. With a homemade honey mustard glaze, this dish becomes a great (and cheap!) crowd please. Enjoy!
Cabbage comes with a lot of glowing baggage.
Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.
Baked Cabbage Wedges with Honey Mustard Dressing
Cook Time: 15 minutes
Keywords: vegetarian cabbage honey mustard vinegar
For the Cabbage
- 1 small cabbage
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
For the Dressing
- 1/4 cup lemon juice
- 2 teaspoons apple cider vinegar
- 2 tablespoons honey
- 3 tablespoons mustard
- 1/4 cup olive oil
- 1 clove of Garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Slice cabbage into about 2-inch thick wedges.
Place them flat on a baking sheet, drizzle with olive oil and season with salt.
Cook in a 400 degree Fahrenheit oven for 15 minutes, or until browned and soft. You can broil them for the last few minutes to get a browner crisp.
For the glaze, blend all ingredients together. For a thicker dressing, sub the olive oil with a yogurt or avocado.
Pour the glaze atop the cabbage wedges and enjoy it with each bite!