Cabbage is still in season, and going on sale in preparation for St. Patricks Day. Cabbage is enjoyed in America over St. Patties day because it was inexpensive for Irish immigrants to purchase. Because it doesn’t cost much, it is a staple in my kitchen all winter long. Cabbage lasts for a long time in the fridge, it is versatile, and so healthy! This Dijon thyme roasted cabbage is an easy side to put together for quick dinners.
Slaws are an obvious go-to for cabbage. I put them on po-boys and BBQ sandwiches, and serve them as side dishes. However in this recipe, I cook the cabbage until it is roasted and charred, which adds great depth of flavor and softens the cabbage just enough to make it chewy instead of crunchy.
I have been experimenting with different vinaigrettes, and dijon-thyme is a great flavor combination. The flavors are bold enough to be special, but pair well with many other dishes. I like to serve this dish with seared salmon and potatoes. I think it would also work well with cauliflower steaks, or tossed with whole grains for a quick lunch. Enjoy!
- 3 cups cabbage, diced to about 1 in
- 1 TBS olive oil, divided
- ½ tsp thyme
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic minced
- 1½ tsp Dijon mustard
- 1½ tsp white wine vinegar
- 1½ tsp olive oil
- Preheat oven to 450°F.
- On a foil lined baking sheet, toss cabbage with half of the oil.
- Roast in the oven for 15 minutes. Remove and toss with remaining oil, thyme, salt, pepper, and garlic.
- Roast for another 5 minutes.
- Meanwhile whisk together the ingredients for the vinaigrette.
- Remove cabbage, toss with the vinaigrette and serve immediately, it looses its heat quickly.
