MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Roasted Cabbage Wedges w/Lemon Vinaigrette
Categories: Greens, Vegetables, Citrus, Dairy, Herbs
     Yield: 8 servings

MMMMM----------------------ROASTED CABBAGE---------------------------
 2 3/4 lb Head green cabbage
   1/2 c  Extra-virgin olive oil
     1 ts Fine grated fresh lemon
          - zest
     2 tb Lemon juice
     2 tb Coarse mustard
     1 tb Honey
     2 lg Garlic cloves; fine grated
          Salt & black pepper

MMMMM--------------------------DRESSING-------------------------------
   1/2 c  Creme fraiche or sour cream
   1/4 c  Mayonnaise
     1    Lemon, zested
     2 tb Lemon juice
          Salt & black pepper
          Torn fresh dill and parsley;
          - garnish

 Set oven @ 450 F/232 C.

 PREPARE THE CABBAGE: Peel any wilted outer leaves, then
 halve the cabbage lengthwise through the core, setting
 both halves flat on your cutting board. Slice them
 through the core into 12 even wedges (each about 11/4
 inches thick at the widest point). Gently transfer them
 to a large sheet pan, carefully keeping each wedge
 intact.

 In a small bowl, whisk together the olive oil, lemon
 zest and juice, mustard, honey, garlic, 1/2 teaspoon
 salt and 1/4 teaspoon pepper. Brush half the vinaigrette
 over the cabbage wedges, making sure it drips between
 the leaves, then carefully flip the wedges over and
 brush with the remaining vinaigrette.

 Roast the cabbage until tender, golden at the edges and
 caramelized, 25 to 30 minutes.

 While the cabbage roasts, prepare the dressing: In a
 small bowl, whisk together the creme fraiche,
 mayonnaise, lemon zest and juice; season to taste with
 salt and pepper. (If using sour cream, thin the dressing
 with just enough water so that it can be drizzled, about
 1 tablespoon.) Refrigerate for up to 2 days.

 Let the cabbage cool, then refrigerate it for up to 2
 days. Arrange the cabbage wedges on a serving platter.
 Season to taste. Serve cold or at room temperature,
 drizzled with the dressing (brought to room temperature)
 and garnished with the dill and parsley.

 Recipe by Alexa Weibel

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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