Ingredients:

  • 1 medium head green cabbage (about 2 lbs / 900g), cored and cut into 4 wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Core the cabbage and cut into four wedges through the core so they stay intact.
  3. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried thyme, dried rosemary, salt, and pepper.
  4. Add the cabbage wedges to the bowl and toss well to coat evenly with the vinaigrette.
  5. Arrange the cabbage wedges on a baking sheet (lined with parchment paper if desired). Roast for 35-40 minutes, or until the cabbage is tender and the edges are nicely browned and caramelized. Flip the wedges halfway through.
  6. Remove from the oven and garnish with fresh parsley (if using). Serve immediately.