Roasted Cabbage Salad

Cabbage sweetens in the oven and is served with a tangy, cheesy Caesar-style dressing for a truly satisfying side dish that complements roasted chicken, pork, or steak.  

Don't be tempted to fit all of the cabbage onto one baking sheet. Spreading it between two dishes keeps the cabbage from boiling and helps it caramelize.  

Ingredient – 1 small head green cabbage, chopped into 1-inch pieces (about 8 cups) – 4 tablespoons extra-virgin olive oil, divided – 1/4 teaspoon salt

– 2 tablespoons grated Parmesan cheese – 2 tablespoons rice vinegar – 1 1/2 teaspoons reduced-sodium soy sauce – 1 teaspoon Dijon mustard – 1 large clove garlic, grated with a Microplane – 1/4 teaspoon ground pepper, plus more for garnish

Position oven racks in top third and lower third; preheat to 425°F. Toss cabbage with 2 tablespoons oil and salt in a large bowl until well coated. Spread in an even layer on 2 large rimmed baking sheets.

Roast the cabbage until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through.

Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons oil together in a large heatproof bowl. 

This zesty carrot salad has a sweet-and-savory vinaigrette that adds flavor to every bite. Serve it by itself, with greens, or as a sandwich or wrap filler. Let it sit for at least 10 minutes before serving to let the flavors to mingle.  

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