Ingredients
cabbage:
- 1 small head green cabbage
- 2 tbs olive oil
- salt and pepper to taste
dressing:
- 3 tbs olive oil
- 1 tbs rice vinegar
- 1½ tsp low sodium soy sauce
- 1 tsp Dijon mustard
- 1 large clove garlic, minced
- 2 tbs freshly grated Parmesan
- salt and pepper to taste
optional toppings/add ins:
- 4 strips cooked bacon, chopped
- 3 tbs chopped chives
instructions
- Preheat your oven to 425℉.
- Slice your cabbage head in half and then remove the stem from your cabbage head and slice the halves into 1 inch pieces. Place them on your extra large baking sheet and drizzle with the 2 tbs of olive oil and season with salt and pepper to taste. Toss well to coat all. Spread them out evenly and bake for 20-25 minutes.
dressing:
Whisk together all of the dressing ingredients in a small glass or bowl. Taste and adjust anything if needed.
Once the cabbage is done, transfer it to a bowl and toss with the dressing to coat. Enjoy warm or room temp or cold!
Notes
Make it dairy free and vegan by using nutritional yeast instead of the parmesan cheese. And omit the optional bacon topping or use vegan bacon instead! (hungryhappens)