Roasted Caramelized Cabbage with Crispy Caper & Garlic Crunch & Creamy Honey-Dijon
Roasted Caramelized Cabbage with Crispy Caper & Garlic Crunch & Creamy Honey-Dijon
Ingredients
For the Caramelized Cabbage
- 1 cabbage, small, sliced into 6 wedges
- 1 tablespoon olive oil, La Tourangelle, or similar high-quality
- as needed salt
- as needed black pepper
- 3/4 cup vegetable broth
For the Crispy Caper & Garlic Crunch
- 2 tablespoons olive oil, La Tourangelle, or similar high-quality
- 3 tablespoons capers
- 3 garlic, cloves, sliced into thin slivers
- 1/3 cup slivered almonds
- 3 tablespoons fresh dill, chopped
- 1/2 tablespoon lemon zest
- 1 pinch salt
For the Creamy Honey-Dijon Dressing
- 2 tablespoons honey
- 2 tablespoons olive oil, La Tourangelle, or similar high-quality
- 3 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons mayonnaise
- 2 teaspoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1 pinch salt
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425
- 2
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, place the cabbage wedges in the skillet and sear for 2-3 minutes per side until deeply browned. Season one side with salt and black pepper to taste.
⏱️ 8 min
- 3
Pour the vegetable broth into the skillet with the seared cabbage. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 15-20 minutes.
⏱️ 20 min•🌡️ 425
- 4
While the cabbage is roasting, prepare the crispy caper and garlic crunch. Heat 1 tablespoon of olive oil in a separate smaller skillet over medium-high heat. Add the capers, sliced garlic, and slivered almonds. Cook for about 2 minutes, stirring frequently, until the garlic and almonds are golden brown and fragrant. Be careful not to burn them.
⏱️ 5 min
- 5
Remove the caper mixture from the skillet and spread it out on a paper towel-lined plate to drain excess oil and cool. Once cooled, transfer the mixture to a small bowl and stir in the chopped fresh dill, lemon zest, and a pinch of salt. Toss to combine.
⏱️ 5 min
- 6
Prepare the creamy honey-Dijon dressing. In a small jar or bowl, combine the honey, 2 tablespoons of olive oil, Dijon mustard, lemon juice, mayonnaise, chopped fresh dill, garlic powder, and a pinch of salt. Whisk vigorously or shake the jar until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min
- 7
After 15-20 minutes, carefully remove the lid or foil from the cabbage skillet. Return the uncovered skillet to the oven and continue to roast for another 5-10 minutes, or until the cabbage is tender and the liquid has evaporated, and the edges are nicely caramelized.
⏱️ 10 min•🌡️ 425
- 8
Carefully remove the roasted cabbage from the oven. Arrange the caramelized cabbage wedges on a serving platter. Drizzle generously with the creamy honey-Dijon dressing, then sprinkle the crispy caper and garlic crunch over the top. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Caramelized Cabbage with Crispy Caper & Garlic Crunch & Creamy Honey-Dijon
For the Caramelized Cabbage
- 1 cabbage, small, sliced into 6 wedges
- 1 tablespoon olive oil, La Tourangelle, or similar high-quality
- as needed salt
- as needed black pepper
- 3/4 cup vegetable broth
For the Crispy Caper & Garlic Crunch
- 2 tablespoons olive oil, La Tourangelle, or similar high-quality
- 3 tablespoons capers
- 3 garlic, cloves, sliced into thin slivers
- 1/3 cup slivered almonds
- 3 tablespoons fresh dill, chopped
- 1/2 tablespoon lemon zest
- 1 pinch salt
For the Creamy Honey-Dijon Dressing
- 2 tablespoons honey
- 2 tablespoons olive oil, La Tourangelle, or similar high-quality
- 3 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 2 tablespoons mayonnaise
- 2 teaspoons fresh dill, chopped
- 1/4 teaspoon garlic powder
- 1 pinch salt
Instructions
- 1
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425 - 2
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, place the cabbage wedges in the skillet and sear for 2-3 minutes per side until deeply browned. Season one side with salt and black pepper to taste.
⏱️ 8 min - 3
Pour the vegetable broth into the skillet with the seared cabbage. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 15-20 minutes.
⏱️ 20 min•🌡️ 425 - 4
While the cabbage is roasting, prepare the crispy caper and garlic crunch. Heat 1 tablespoon of olive oil in a separate smaller skillet over medium-high heat. Add the capers, sliced garlic, and slivered almonds. Cook for about 2 minutes, stirring frequently, until the garlic and almonds are golden brown and fragrant. Be careful not to burn them.
⏱️ 5 min - 5
Remove the caper mixture from the skillet and spread it out on a paper towel-lined plate to drain excess oil and cool. Once cooled, transfer the mixture to a small bowl and stir in the chopped fresh dill, lemon zest, and a pinch of salt. Toss to combine.
⏱️ 5 min - 6
Prepare the creamy honey-Dijon dressing. In a small jar or bowl, combine the honey, 2 tablespoons of olive oil, Dijon mustard, lemon juice, mayonnaise, chopped fresh dill, garlic powder, and a pinch of salt. Whisk vigorously or shake the jar until all ingredients are well combined and the dressing is smooth.
⏱️ 5 min - 7
After 15-20 minutes, carefully remove the lid or foil from the cabbage skillet. Return the uncovered skillet to the oven and continue to roast for another 5-10 minutes, or until the cabbage is tender and the liquid has evaporated, and the edges are nicely caramelized.
⏱️ 10 min•🌡️ 425 - 8
Carefully remove the roasted cabbage from the oven. Arrange the caramelized cabbage wedges on a serving platter. Drizzle generously with the creamy honey-Dijon dressing, then sprinkle the crispy caper and garlic crunch over the top. Serve immediately.
⏱️ 2 min