Cooking greens always results in deliciousness. Cooking heightens leavesâ€™ 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 â€“ fried greens â€“ but because I like to keep things less guilty around here, I often resort to baking or sautÃ©ing or even dehydrating my greens. This recipe takes a tougher leaf â€“ cabbage â€“ 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. LikeÂ 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!