Crispy oven-roasted cabbage makes a great side dish for any meal. What I love about this recipe is that it has about five ingredients, it only takes about five minutes to assemble, and the oven takes care of the rest. It’s also a nice change from cold side salad. (Hint: Next time you make Chickpea Pancakes, serve these on the side!)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Servings: 6
- 1 head green cabbage (large)
- 2 tablespoons olive oil
- 2-3 tablespoons freshly squeezed lemon juice
- 1 tablespoon whole grain mustard
- Sea salt (generous amount)
- Freshly ground black pepper (generous amount)
- Parsley (finely chopped, for garnish)
Preheat oven to 450 degrees F and line roasting pan with parchment paper.
Cut cabbage into 8 same-size wedges, cutting through core and stem end, and arrange in single layer on pan.
Whisk together olive oil, lemon juice, and mustard.
Use pastry brush to brush tops of each cabbage wedge with mixture, then season generously with sea salt and fresh ground black pepper.
Turn cabbage wedges carefully, then brush other side with olive oil/lemon juice/mustard mixture and season with salt and pepper.
Roast cabbage until side touching pan is nicely browned (about 20 minutes).
Remove pan from oven, turn each wedge carefully, then put back in oven and roast until nicely browned and cooked through with bit of chewiness remaining (about another 20 minutes).