Condiment

Roasted Savoy Cabbage with Orange Vinaigrette

Roasted Savoy cabbage turns meltingly tender with sweet, savory depth beneath its charred edges. A bright orange vinaigrette and a crunchy hazelnut sesame sprinkle add zesty contrast and satisfying texture in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Roasted Savoy Cabbage with Orange Vinaigrette
Total
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
6

Nutrition per Serving

Calories
207
Protein
3g
Carbs
10g
Fat
18g
Fiber
4g
Sugar
4g
Sodium
351mg

Ingredients

  • 1 head Savoy cabbage (about 2 pounds)
  • 2 tbsp extra-virgin olive oil plus 1/4 cup, divided
  • 1/4 cup orange juice
  • 1 clove garlic, minced
  • 1 tsp minced shallot
  • 1 tsp white balsamic vinegar
  • 1/2 tsp kosher salt, divided
  • 1/4 tsp sugar
  • 1/8 tsp orange blossom water
  • pinch of crushed red pepper
  • 1/4 cup hazelnuts, toasted and crushed
  • 1 tbsp sesame seeds, toasted
  • 1 tbsp sumac (see Tip)

Instructions

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
  2. Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.
  3. Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.
  4. To prepare za'atar, combine hazelnuts, sesame seeds and sumac in another small bowl.
  5. Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za'atar.