Roasted Cabbage wedges w/ Lemon Dijon Basil Vinaigrette

Cabbage like all fruits and veggies has great health benefits. Why not try to incoorporate more servings of vegetables into your diet? What I love about cabbage is that it is really cheap, and you can add it into a lot of dishes to “bulk it up.”

This recipe gives you another way to add a vegetable to your plate without a lot of work. Just chop the cabbage into wedges and let the oven do the rest.










1 whole cabbage
2 T Olive oil
Fresh cracked pepper

½ cup Walnuts, chopped and toasted
½ cup Blue cheese crumbles
Lemon Dijon Vinaigrette drizzled on top

  1. Cut a whole cabbage into large triangle sections. Place on a baking sheet and using a kitchen brush, paint on a touch of olive oil and a few cracks of fresh black pepper on top. Bake at 425F for 30minutes.
  2. While the cabbage is roasting, begin preparing the Lemon Basil Vinaigrette if you haven’t made it already. If you don’t want to make the dressing, you can use whatever you have in your refrigerator.
  3. Chop and toast the walnuts.
  4. Remove the cabbage from the oven and garnish with the walnuts, blue cheese and drizzle of the Lemon Dijon Vinaigrette.






Lemon Dijon Basil Vinaigrette
1/2c olive oil
2 T Dijon mustard
1 T Grain mustard
juice from 2 lemons
1/2tsp pepper
1/4T garlic powder
Pinch of salt
1T dried basil or fresh if you have it
1/4c apple cider vinegar

Put all ingredients into a jar or bottle with a screw top lid and shake to emulsify. If you don’t have a jar, place all ingredients into a large bowl and whisk together fro several minutes.

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