Don't know what to make with the cabbage sitting in your fridge? These roasted red cabbage wedges are a beautiful and flavor packed side dish to add to your plate.
Preheat your oven to 425°F. Peel off any outer cabbage leaves that are wilted or damaged and discard them. Cut the cabbage in half lengthwise through the core (this helps keep each wedge intact). Now cut each half in half through the core again and cut each of those halves in half. Do this until you're left with 8 wedges (they should all be roughly the same size).
Arrange the wedges in a single layer on a baking sheet and brush both sides with the tablespoon of olive oil and season with salt and pepper. Cook for 35-40 minutes or until the wedges are soft and starting to lightly brown in a couple of places.
While the cabbage roasts, whisk together the vinaigrette ingredients in a small bowl and set aside.
Generously brush the roasted cabbage wedges with the vinaigrette once you remove them from the oven, making sure to get it in all the crevices. Serve warm.
Notes
How can you make these roasted red cabbage wedges using what you already have? Here are some ideas…
No red cabbage? ➝ green cabbage also will work, the color just won't be as vibrant but the flavor will still be great
No champagne vinegar? ➝ use white wine vinegar, apple cider vinegar, or red wine vinegar
No stone-ground mustard? ➝ sub whole grain or dijon
No maple syrup? ➝ use raw honey instead
No smoked paprika? ➝ sub sweet paprika or another seasoning you enjoy