Roasted Red Cabbage

Aside from sometimes shredding a little bit of red cabbage in my salad or the occasional coleslaw, I've really never been much of a cabbage fan. It wasn't that I disliked it; I just never thought to cook it.

After trying this recipe, I have a new love for roasted cabbage. I was surprised at just how delicious this was!

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Roasted Red Cabbage

1 small head red cabbage, thinly sliced and then chopped
2 Tbsp Dijon mustard
2 Tbsp Worcestershire Sauce
1 Tbsp organic extra virgin olive oil
1 tsp garlic powder
1/2 tsp sea salt
Freshly ground black pepper to taste

Preheat oven to 400 degrees.

Coat a large stoneware baking sheet with a thin layer of coconut oil.

In a large bowl, whisk together Dijon mustard, Worcestershire sauce, olive oil, garlic, sea salt, and pepper. Add cabbage and mix well so that cabbage is evenly coated.

Spread evenly over the stoneware pan.

Roast for 25 minutes, stirring every 5 minutes, or until cabbage is tender and just starting to get a little bit crunchy.

Enjoy!


Recipe from Heather's Dish