Roasted Cabbage Wedges with Lemon Vinaigrette

 Roasted Cabbage Wedges with Lemon Vinaigrette

from Ellen's kitchen, with thanks to NYT

Ingredients:

For the cabbage:

• 1 medium green cabbage
• 1/2 cup olive oil
• 1 tsp lemon zest plus 2 tbs lemon juice
• 2 tbs coarse mustard 
• 1 tbs honey
• 2 cloves garlic finely chopped 
• kosher salt
• pepper

For the dressing:

• 1/2 cup creme fraiche or sour cream
• 1/4 cup mayonnaise
• 1 lemon zested plus 2 tbs lemon juice
• kosher salt
• pepper
• fresh dill and parsley, if desired

Heat:

• oven to 350 degrees.

Prepare:

• the cabbage by washing, removing sad outer leaves.  Cut in half through the core, placing two halves cut side down on cutting board.  Cut each half into 6 even slices through core, about 1.5 inches in width.  Carefully transfer slices to cookie sheet with parchment, keeping each wedge intact.

In:

• small bowl, whisk oil, zest, juice, mustard, honey, garlic, 1/2 tsp salt, and 1/4 tsp pepper.  Brush half of vinaigrette over wedges,  making sure it drips between leaves.  Carefully flip wedges and brush with remainder of vinaigrette.  

Roast:

• cabbage until tender, edges are brown and caramelized, about 25-30 minutes. 

While:

• cabbage is roasting, prepare vinaigrette.  Whisk creme fraiche/sour cream, mayonnaise, lemon zest and juice, and season with salt and pepper.  

Serve:

• cabbage warm, room temp, or from fridge, with a drizzle of dressing, sprinkle of chopped dill and parsley.