Roasted Red Cabbage with Sumac and Lemony Dijon Drizzle

Ingredients

• For the cabbage
• 1 head red cabbage
• 1 tsp sumac (you can add more half-way through cooking)
• 1 pinch coconut sugar
• Salt (to taste)
• 1 1/2 tbsp Extra-virgin olive oil (and more if needed as the cabbage cooks, to taste)
• 1 tbsp Parmigiano cheese (or more to taste)
• For the Dijon drizzle
• 1 tbsp Dijon mustard
• 1 tbsp vegan mayo (or regular mayo)
• 1 tsp Extra-virgin olive oil
• 1 1/2 tsp lemon juice (or to taste)
• 1/4 tsp agave syrup
• Salt (to taste)

Instructions

1. Pre-heat oven to 425 F
2. Chop the cabbage (watch the video)
3. Transfer to a mixing bowl, and massage the cabbage with the olive oil, sumac, salt and coconut sugar
4. Transfer to a baking dish, and bake at 425 F with convection on for 15 minutes. Then take out of the oven, give it a stir and bake for 10 more minutes.
5. Take out of the oven, and transfer to a plate or serving dish.
6. Grate some fresh Parmigiano on top, then drizzle to taste with the Dijon vinaigrette that you have prepared why the cabbage was baking.
7. Buon appetito.