2 tablespoons Garlic EVOO pinch of crushed red pepper flakes
2 tablespoons Dill EVOO 1/2 head red cabbage, cut into wedges
4 tablespoons Thyme Balsamic 1/2 head green cabbage, wedges
2 tablespoons grain mustard fresh parsley and dill for garnish
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400°F.
In a large bowl whisk together olive oil, balsamic, mustard, salt, pepper, and pepper flakes until combined. Add cabbage wedges to the bowl and toss to coat.
Transfer seasoned wedges to a large baking sheet, drizzling cabbage wedges with any remaining sauce from the bowl. Roast for 20-25 minutes or until the cabbage is tender.
Garnish with fresh parsley and dill before serving. Serves: 4-6 pinch of crushed red pepper flakes (optional) 1/2 each head red cabbage, cut into wedges 1/2 each head green cabbage cut into wedges fresh parsley and dill for garnish