Roasted Cabbage Wedges With Lemon Vinaigrette
Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight.
- Serves: 8 persons
- 1medium head green cabbage (about 2 1/2 to 2 3/4 pounds)
- ½cup extra-virgin olive oil
- 1teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
- 2tablespoons coarse mustard
- 1tablespoon honey
- 2large garlic cloves, finely grated (2 teaspoons)
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup crème fraîche or sour cream
- ¼cup mayonnaise
- 1lemon, zested plus 2 tablespoons lemon juice
- Kosher salt and black pepper
- Torn fresh dill and parsley, for garnish
Step 1Heat oven to 450 degrees.
Step 2Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1 1/4 inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.
Step 3In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.
Step 4Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
Step 5While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.
Step 6Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.