Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette

Natalie Marble

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 the Cabbage

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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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Cut into Wedges

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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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Season the Cabbage

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Whisk together the orange zest and juice, mustard, vinegar, garlic, cayenne, thyme, salt and pepper.

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Make the Vinaigrette

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Remove from the oven and generously drizzle the vinaigrette over each wedge.

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Remove from Oven

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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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Garnish & Serve

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