Roasted cabbage steaks with caraway vinaigrette
2
Points® value
Total Time
42 min
Prep
15 min
Cook
27 min
Serves
8
Difficulty
Easy
You may not think cabbage could possibly become a showstopper of a salad course, but this recipe proves that it's possible. Roasting cabbage is one of our favourite and easiest ways to prepare it, releasing a lot of its natural sweetness, and a savory vinaigrette is the perfect complement to it. The vinaigrette is made with sherry vinegar, Dijon mustard, fresh thyme, and deliciously toasted caraway seeds. After the cabbage is cut into thick rounds, it's roasted in the oven until it's softened and beautifully golden brown. Spoon the vinaigrette over the warmed cabbage, and this hearty, satisfying twist on greens is ready to go.
Ingredients
Caraway seeds
1 tsp(s)
Sherry vinegar
¼ cup(s), aged-variety recommended
Dijon mustard
1 tbsp(s)
Fresh thyme
1 tsp(s), finely chopped
Kosher salt
1½ tsp(s), divided (or to taste)
Black pepper
¼ tsp(s), freshly ground, divided (or to taste)
Extra virgin olive oil
¼ cup(s)
Red cabbage
1 head(s), medium
Green cabbage
1 cup(s), medium size