Caesar Roasted Cabbage Wedges

Caesar Roasted Cabbage Wedges
COMMENTS
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    [ID] => 7519
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    [post_date] => 2016-11-17 07:31:55
    [post_date_gmt] => 2016-11-17 13:31:55
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    [post_title] => Caesar Roasted Cabbage Wedges
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    [post_modified] => 2016-11-17 07:35:49
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11.17
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TOTAL TIME :20 minutes
8servings
INGREDIENTS
  • CAESAR DRESSING
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon maple syrup (sub honey)
  • 1 teaspoon low-sodium Tamari (sub soy sauce)
  • 2 tablespoons minced shallots (sub 1 clove garlic)
  • 2 tablespoons water
  • 2 tablespoons mayonnaise
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder (omit if using garlic clove)
  • pinch black pepper
  • ROASTED CABBAGE
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • pinch sea salt
  • optional: extra lemon juice for garnish
DIRECTIONS
CAESAR DRESSING
  1. Combine all ingredients in a high-powered blender and puree until smooth. Dressing will keep tightly sealed in the refrigerator up to 3 days.
ROASTED CABBAGE
  1. Make Caesar dressing and refrigerate. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Slice cabbage head into 8 equal parts, then gently place them side by side on baking sheet. Brush with olive oil and sprinkle with salt.
  2. Roasted wedges for 20-25 minutes, or until tender with golden brown edges. Serve wedges immediately with a generous drizzle of Caesar dressing. Squeeze on extra lemon juice, if using.
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Previous Posts:

  • Markell Lewis Miller

    Hey Laura Lea,
    I wanted to leave a note saying I’ve made this a few times already (I’m a big fan of cabbage, so it wasn’t a hard sell) and this recipe is SO GOOD!! Seriously, one of our new favorite dishes. My sister Pauline Lewis told me about your work, and I’ve enjoyed trying some of your recipes. Delicious stuff.
    Keep it up!
    Markell

    • Laura Lea Goldberg

      Hi Markell! What a lovely message to receive! I love Pauline! I’m thrilled that you like the recipe, and it means so much to me that you took the time to share XOXO