I love roasting cabbage, and sumac gives it a beautiful tang, almost citrusy. Perfect side, ready in 30 minutes. Buon appetito
| Servings | Prep Time |
| 4 people | 5-10 minutes |
| Cook Time |
| 20-25 minutes |
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I love roasting cabbage, and sumac gives it a beautiful tang, almost citrusy. Perfect side, ready in 30 minutes. Buon appetito
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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)
Servings: people
Units:
Instructions
- Pre-heat oven to 425 F
- Chop the cabbage (watch the video)
- Transfer to a mixing bowl, and massage the cabbage with the olive oil, sumac, salt and coconut sugar
- 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.
- Take out of the oven, and transfer to a plate or serving dish.
- Grate some fresh Parmigiano on top, then drizzle to taste with the Dijon vinaigrette that you have prepared why the cabbage was baking.
- Buon appetito.
Recipe Notes
The leftover Dijon drizzle is perfect for a salad dressing or in a sandwich.
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