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> News > Past News > 2015 News > Main Street Matters August 19, 2015 > Recipe of the week!
Roasted Cabbage with Chive-Mustard Vinaigrette
Ingredients:
Cabbage
1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Directions:
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
Recipe of the week!
In case you missed it, here is the August 13 Recipe of the Week!Roasted Cabbage with Chive-Mustard Vinaigrette
Ingredients:
Cabbage
1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Directions:
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.