This is a beautiful and tasty side dish that also works just as well as a main for those light dinners. It was part of making new recipes for the holidays using seasonal ingredients and it comes from Alexa Weibel in NYTimes Cooking.

For this you’ll need: FOR THE DRESSING: 1/2 cup creme fraiche or sour cream, 1/4 cup mayonnaise, 1 lemon (both zest [see below] and juice), feta (optional). FOR THE ROASTED CABBAGE: 1/2 head cabbage, 1/2 cup olive oil, grated zest of 1 lemon, 1 Tbsp mustard, 1/2 Tbsp honey, 2 garlic cloves (crushed and finely chopped), 2 Tbsp fresh parsley, salt and pepper.

Preheat the over to 450.

Cut the cabbage head into equal wedges not thicker than 1″ at their thickest point. Spread these out evenly over a sheet pan.

Whisk together the olive oil, lemon zest, mustard, honey and garlic. Season with salt & pepper to taste. Brush this lemon/oil sauce over one side of the cabbage wedges making sure to have it drip down between the leaves. Gently turn over each wedge and brush the lemon/oil sauce over the opposite side. Place the marinaded cabbage onto the top shelf of the oven and roast until browned and the edges are caramelizing – about 25 mins.

In a small bowl whisk together the creme/sour cream, mayo and lemon juice. (Add 2-3 Tbsp water if you are using sour cream to loosening it up). Season with salt and pepper and stir in about 1 tbsp of chopped, fresh parsley. Place into the fridge.

Remove the cabbage from the oven and allow it to come to room temperature. At this point you can arrange the cabbage slices into a single layer on a serving place and either place them in the fridge or keep them covered at room temperature.

Serve either at room temp or cold and drizzled with the lemon cream dressing across the top and some chopped, fresh parsley across all. As an option: add crumbled feta or goat cheese across the top.

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