Roasted Cabbage Wedges with Lemon-Rosemary Vinaigrette
Makes 4 servings
Savoy cabbage, with pale green, crinkly leaves, is quite tender and sweet - a bit different from its more sulfurous cousins. This recipe is fantastic as a more grown-up side dish. Or, add toppings (nuts, bacon, or cheese) and serve as a warm wedge salad. Inspired by a recipe from Brassicas by Laura B. Russel.
1 medium head savoy cabbage
4 tablespoons olive oil
3/4 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
Heat the oven to 425°F. Tear any damaged outer leaves from cabbage and cut into 8 wedges through the stem end, keeping some core attached to each wedge so the leaves do not separate. Arrange wedges on a baking sheet and drizzle with 2 tablespoons olive oil. Flip the wedges to distribute the oil evenly. Sprinkle 1/2 teaspoon salt over the wedges. Roast the cabbage, flipping once, for 30-35 minutes, until golden brown and tender.
While cabbage is in the oven, make the vinaigrette: Whisk together the lemon juice, rosemary, remaining 1/4 teaspoon salt, and pepper in a small bowl. Continue whisking and slowly add the last 2 tablespoons olive oil.
When the cabbage is ready, remove from oven, drizzle vinaigrette over the wedges and sprinkle feta on top. Serve hot or at room temperature.
