Roasted Cabbage Wedges

• total time: 52 minutes

Ingredients

1 small head green cabbage (2 pounds)5

1/2 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

2 tablespoons lemon juice

1/2 teaspoon Dijon mustard

1/4 teaspoon grated garlic

1/2 teaspoon ground pepper

1/2 teaspoon salt, divided

1 tablespoon fresh thyme leaves

Directions

Line a large rimmed baking sheet with foil; place in oven. Preheat the oven to 425°F.

Meanwhile, remove any wilted or damaged leaves from cabbage. Cut the head into 8 (1 1/4-inch-thick) wedges, leaving the root end intact to help wedges stay together.

Whisk oil, vinegar, lemon juice, mustard, garlic, pepper and 1/4 teaspoon salt together in a medium bowl. Reserve 2 tablespoons dressing in a small bowl.

Divide the cabbage wedges between 2 (gallon-size) zip-top plastic bags; pour the remaining dressing from the medium bowl into the bags; rub to coat the cabbage with dressing. Let stand for 15 minutes, tossing the bags occasionally.

Remove the baking sheet from the oven; arrange the marinated cabbage wedges on the pan in a single layer. Sprinkle with the remaining 1/4 teaspoon salt. Roast, flipping once, until tender and browned, 35 to 40 minutes.

Drizzle the cabbage wedges with the reserved dressing and sprinkle with thyme.

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