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Roasted Cabbage with Walnut-Mustard Dressing

Serves 4.


    Roasted Cabbage with Walnut Mustard Dressing

    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.


    Roasted Cabbage with Walnut-Mustard Dressing


    • 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).


    Per serving:

    • calories214
    • protein5g
    • fat15g
      • saturated fat2g
      • trans fat0g
    • carbohydrates19g
      • sugars10g
      • fibre8g
    • sodium232mg



    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.



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