Paleo Roasted Cabbage Wedges with Dijon Drizzle
Based on the way it tastes, you would think there is much more to it, but its minimal ingredients make for a super tasty snack or appetizer. I have served this on a variety of different occasions, and people are always shocked when I tell them how simple — and healthy — it is.
I’ll sometimes wrap some turkey bacon around the wedge slices before cooking them or top them with crumbled bacon to give them a little something “extra.” Either way, they are fantastic. Enjoy!
Roasted Cabbage Wedges with Dijon Sauce
- 1 head of green cabbage
- Approx. 3 TB coconut oil, melted if in solid form. (You may need a little more.)
- Salt and pepper to taste
- 2 TB chopped scallions
- 2 TB Dijon mustard
- 1 TSP white wine vinegar
- 1 1/2 TSP lemon juice
- Fresh pepper, to taste
– Preheat oven to 400 degrees and line a baking sheet with foil.
– Clean and dry cabbage and cut into approximately 6 to 8 wedges.
– Line cabbage on baking sheet and liberally brush with melted oil on both sides.
– Add salt and pepper.
– Roast approximately 35 minutes, flipping halfway through until slices are soft and golden brown.
– Whisk vinegar, lemon juice, mustard and pepper.
– Drizzle mustard mixture over cabbage and top with chopped scallions.
– Serve warm.
Need more healthy snacks? Try these.