Here’s how to turn cabbage into a whole new vegetable. Blasting it in the oven magically transforms it into a sweet-tasting gem with a silky texture. Say hello to your new favourite side dish.
1 large green cabbage
2 tsp (10 mL) + 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
1 Tbsp (15 mL) apple cider vinegar or white wine vinegar
2 Tbsp (30 mL) walnuts
2 tsp (10 mL) Dijon style mustard
1 shallot, chopped
2 tsp (10 mL) fresh thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
Preheat oven to 450 F (230 C).
Cut cabbage into 8 wedges. Slice away thick core, leaving wedges as intact as possible. Place cabbage wedges on parchment paper-lined baking sheet, flat side down, and brush cut sides with 2 tsp (10 mL) oil.
Roast cabbage for 10 minutes, flip, and roast for additional 10 minutes.
Meanwhile, place remaining oil, 1 Tbsp (15 mL) water, vinegar, walnuts, mustard, shallot, thyme, salt, and pepper in blender container and blend until only slightly chunky.
Serve cabbage wedges topped with walnut- mustard dressing.