Warm salad and a good way to use up a whole cabbage
roasted vegetables, caesar salad
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Small head of green (or red) cabbage: 1
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Olive oil: 4tbsp
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Grated lemon zest: 2 tbsp
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Dijon mustard: 1.5tbsp
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Grated parmesan cheese: 1/3 cup
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Plain greek yogurt: 1/3 cup
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Mayonnaise (kewpie works very well): 1/4 cup
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Water: 2tbsp
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Salt
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Minced garlic: 1tbsp (or) 2 cloves
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Lemon juice: 1tbsp
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Fresh oregano leaves (optional)
- Line a large rimmed baking sheet with foil; place in oven. Preheat oven to 400°F.
- Peel wilted layers, and cut the cabbage into 8 wedges. Leaving the root can keep the cabbage intact, but get rid of it if it's too hardy
- Whisk oil, half of the garlic, salt, lemon zest and 1/2 teaspoon mustard together
- Brush both sides of the cabbage wedges with the mixture
- Arrange the cabbage wedges in the heated baking sheet, 400F for 40-45min until tender. Flip halfway through
- Mix Parmesan, yogurt, mayonnaise, water, garlic, lemon juice and mustard to make the dressing
- Drizzle the wedges with dressing in a serving plate. Add parmesan and herbs
- Sprinkling a little bit of cayenne pepper on top of the salad can add a spicy overtone to the whole thing
- Crutons could work very well with the caesar-salad vibe of this dish
- You could add nutritional yeast to the mixture brushed onto cabbage for extra umami flavor
Modified from this Eating Well recipe.