I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Cut a small to medium head of cabbage in half. If your head of cabbage is large, you can just use half of it.
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Cut each half further into 8 total wedges. Make sure to cut straight through the core and leave it in tact, as it will hold the wedges together.
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Brush each wedge, on both sides, with olive oil and season generously with salt and pepper. Roast for 30 minutes.
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Whisk together the orange zest and juice, mustard, vinegar, garlic, cayenne, thyme, salt and pepper.
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Remove from the oven and generously drizzle the vinaigrette over each wedge.
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Transfer cabbage to aplatter and add crumbled feta and chopped parsley on each wedge and serve. ENJOY!
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