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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Active Time:10 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:1 hrServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1small headgreen cabbage(2 pounds)5 1/2tablespoonsextra-virgin olive oil2tablespoonsred-wine vinegar2tablespoonslemon juice1/2teaspoonDijon mustard1/4teaspoongratedgarlic1/2teaspoonground pepper1/2teaspoonsalt, divided1tablespoonfresh thymeleaves
Cook Mode(Keep screen awake)
Ingredients
1small headgreen cabbage(2 pounds)
5 1/2tablespoonsextra-virgin olive oil
2tablespoonsred-wine vinegar
2tablespoonslemon juice
1/2teaspoonDijon mustard
1/4teaspoongratedgarlic
1/2teaspoonground pepper
1/2teaspoonsalt, divided
1tablespoonfresh thymeleaves
Directions
Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 425°F.
Meanwhile, remove any wilted or damaged leaves from cabbage. Cut the head into 8 (1 1/4-inch-thick) wedges, leaving the root end intact to help wedges stay together.
Whisk oil, vinegar, lemon juice, mustard, garlic, pepper and 1/4 teaspoon salt together in a medium bowl. Reserve 2 tablespoons dressing in a small bowl.
Divide the cabbage wedges between 2 (gallon-size) zip-top plastic bags; pour the remaining dressing from the medium bowl into the bags; rub to coat the cabbage with dressing. Let stand for 15 minutes, tossing the bags occasionally.
Remove the baking sheet from the oven; arrange the marinated cabbage wedges on the pan in a single layer. Sprinkle with the remaining 1/4 teaspoon salt. Roast, flipping once, until tender and browned, 35 to 40 minutes.
Drizzle the cabbage wedges with the reserved dressing and sprinkle with thyme.
Frequently Asked QuestionsCabbage is loaded with vitamins, minerals, antioxidants and fiber. It’s rich in vitamin C, giving your immune system support. Cabbage contains plant compounds with anti-cancer properties. The fiber in cabbage acts as a prebiotic, providing food for your beneficial gut bacteria.Yes, this recipe is gluten-free since it has no ingredients containing gluten.Yes, you can. Dry herbs are more potent than fresh, so when swapping in dry, the rule is to use only a third of the amount of the fresh herb that’s called for. So, in this case, 1 tablespoon of fresh thyme leaves can be substituted with 1 teaspoon of dried thyme.Your choices may depend on the season or the weather, but generally, any grilled or roasted meat or fish would pair well with roasted cabbage wedges. Serving the cabbage alongsidewarm and hearty casseroleslike macaroni and cheese would be considered comfort food at its best. We would add potatoes of all kinds and in all ways—deciding which one might be difficult: baked, mashed or steak fries. We would add various veggies to brighten the plate: red, yellow and orange bell peppers, cauliflower, mushrooms and more.Absolutely. We suggest a container that doesn’t transfer smells or flavors, so glass would be the obvious choice. Make sure to cover the container, and turn the wedges a couple of times so they marinate evenly. Note: We would avoid marinating in a plastic container because it’s a magnet for odors and not always easy to clean.
Frequently Asked Questions
Cabbage is loaded with vitamins, minerals, antioxidants and fiber. It’s rich in vitamin C, giving your immune system support. Cabbage contains plant compounds with anti-cancer properties. The fiber in cabbage acts as a prebiotic, providing food for your beneficial gut bacteria.
Yes, this recipe is gluten-free since it has no ingredients containing gluten.
Yes, you can. Dry herbs are more potent than fresh, so when swapping in dry, the rule is to use only a third of the amount of the fresh herb that’s called for. So, in this case, 1 tablespoon of fresh thyme leaves can be substituted with 1 teaspoon of dried thyme.
Your choices may depend on the season or the weather, but generally, any grilled or roasted meat or fish would pair well with roasted cabbage wedges. Serving the cabbage alongsidewarm and hearty casseroleslike macaroni and cheese would be considered comfort food at its best. We would add potatoes of all kinds and in all ways—deciding which one might be difficult: baked, mashed or steak fries. We would add various veggies to brighten the plate: red, yellow and orange bell peppers, cauliflower, mushrooms and more.
Absolutely. We suggest a container that doesn’t transfer smells or flavors, so glass would be the obvious choice. Make sure to cover the container, and turn the wedges a couple of times so they marinate evenly. Note: We would avoid marinating in a plastic container because it’s a magnet for odors and not always easy to clean.
EatingWell.com, April 2024
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Nutrition Facts(per serving)226Calories19gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
