Roasted Cabbage Wedges With Lemon Vinaigrette

By Alexa Weibel

Published Nov. 16, 2022

Roasted Cabbage Wedges With Lemon Vinaigrette
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes, plus overnight chilling
Rating
4(675)
Comments
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Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight.

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Ingredients

Yield:8 servings

    For the Roasted Cabbage

    • 1medium head green cabbage (about 2½ to 2¾ pounds)
    • ½cup extra-virgin olive oil
    • 1teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
    • 2tablespoons coarse mustard
    • 1tablespoon honey
    • 2large garlic cloves, finely grated (2 teaspoons)
    • Kosher salt (such as Diamond Crystal) and black pepper

    For the Dressing

    • ½cup crème fraîche or sour cream
    • ¼cup mayonnaise
    • 1lemon, zested plus 2 tablespoons lemon juice
    • Kosher salt and black pepper
    • Torn fresh dill and parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

255 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 494 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1¼ inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.

  3. Step 3

    In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.

  4. Step 4

    Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.

  5. Step 5

    While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.

  6. Step 6

    Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.

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Ratings

4 out of 5
675 user ratings
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Comments

jude

Here's a tahini sauce that is perfect for grilled cabbage. It would not replace this dish since the coolness and tang is what sells it. But your instinct for tahini and cabbage was spot on. 1 garlic clove, finely grated 1/3 cup tahini ¼ c. olive oil 1 tsp. honey ½ tsp. ground cumin Juice and zest from 1 lemon mix and pour over grilled cabbage. sprinkle with about 1/3 c. fresh chopped dill

JMA

Made the roasted cabbage without the final dressing. Served hot. Wow. Best roasted cabbage I have made.

Brian

I wonder how Mexican creama might work in lieu of the sour cream. No thinning needed, tangy, and pretty widely available in supermarkets.

Shea

I would argue that this roasted cabbage is best right out of the oven even without the dressing, although the dressing is yummy and I’m already thinking of other ways to use it. I substituted Greek yogurt for mayo and it’s delicious!

Susan

The only coarse mustard I had in the house was German-style mustard which is pretty sweet, so I just used that and left the honey out of the dressing. It was so good - like your typical German cabbage which makes me wonder how this would be with red cabbage?

Erin

This is SO good! It's perfect w-out any changes, but I sub greek yogurt for sour cream in the dressing. I also cover the pan the first 10 minutes so tthe cabbage steams first, then uncover & finish cooking. This does double duty keeping the outside from burning (you still get a beautiful light char on the edges) & making sure all of the cabbage is cooked through. Leave some core at the bottom when you cut the cabbage into wedges & they'll hold their shape.

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