Name: Roasted Red Cabbage with Sumac and Lemony Dijon Drizzle
Prep time: PT5-10M
Cook time: PT20-25M
Yield: 4 people
Ingredients: 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)); 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))

Roasted Red Cabbage with Sumac and Lemony Dijon Drizzle

I love roasting cabbage, and sumac gives it a beautiful tang, almost citrusy. Perfect side, ready in 30 minutes. Buon appetito

Course

Side Dishes

Recipes with Video

10 Minute Recipes

Servings	Prep Time
4people	5-10minutes

Cook Time

20-25minutes

Servings	Prep Time
4people	5-10minutes

Cook Time

20-25minutes

Ingredients

For the cabbage

1head red cabbage
1tsp sumac(you can add more half-way through cooking)
1pinch coconut sugar
Salt(to taste)
1 1/2tbsp Extra-virgin olive oil(and more if needed as the cabbage cooks, to taste)
1tbsp Parmigiano cheese(or more to taste)

For the Dijon drizzle

1tbsp Dijon mustard
1tbsp vegan mayo(or regular mayo)
1tsp Extra-virgin olive oil
1 1/2tsp lemon juice(or to taste)
1/4tsp agave syrup
Salt(to taste)

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.