Wednesday, April 16, 2014


I love cabbage all the time. Coleslaw, sauerkraut...yum! But this pregnancy has kicked my cabbage consumption into high gear.
Maybe it's all the vitamins cabbage is loaded with. Who knows. I'll take a cabbage craving, though! 

I found this recipe in a new magazine I started getting, Eating Well. I have to say, I'm addicted. Sometimes I make this as a side for dinner and then make it the next day for my lunch (with a couple pieces of bacon or cheese on the side for protein). 

It's delicious, nutritious, and easy!

Click the read more below to find the recipe!

Roasted Cabbage with Mustard Vinaigrette
Eating Well magazine

  • 1/2 medium green cabbage, outer leaves removed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons vinegar
  • 1 teaspoon lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh chives or 1/2 tablespoon dried basil
  • salt and pepper to taste
  • Preheat the oven to 450 degrees Fahrenheit. Coat a large baking sheet with cooking spray
  • Cut cabbage half into 4 wedges, removing thick core
  • Drizzle cut sides with the 1 tablespoon olive oil and 1/4 teaspoon each of the salt and pepper
  • Place wedges flat-side down on the baking sheet
  • Roast cabbage for 12 minutes. Carefully flip over. Roast for additional 10 minutes
  • Combine mustard, vinegar, lemon juice, pepper and salt. Add oil and basil. Stir
  • Transfer cabbage to serving plate and drizzle immediately with vinaigrette
  • Serve hot or room temperature
I hope you enjoy this recipe as much as I do - in fact, we're having it with our dinner tonight! And with our Easter dinner on Sunday!

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