Roasted cabbage with chive-mustard vinaigrette

Cabbage is one of my more recent discoveries in the world. I guess it comes with dating a polish guy...but I am all about it! It is relatively flavorless until you figure out the right way to prepare it. When you get the right recipe cabbage can turn into something so flavorful that can really add to a meal. I really fell in love with this cabbage recipe I found in my Eating Well magazine because the cabbage is just the star and its such a simple preparation that shows off what you can do with a head of cabbage.

What you'll need:
1/2 medium green cabbage, outer leaves removed
olive oil
2 tsp dijon mustard
1 tsp white balsamic or white wine vinegar
1 tsp lemon juice
3 tbsp minced fresh chives

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Prepare cabbage by cutting the cabbage half into 4 wedges and cut out the thick core, leaving the wedge as intact as possible. Drizzle cut sides with olive oil and and sprinkle with salt and pepper. Place wedges on baking sheet.
3. Roast the cabbage for 12 minutes. Carefully flip over and roast for about 8 minutes longer, until both sides are browned.
4. Prepare vinaigrette by combining mustard, vinegar, lemon juice, salt and pepper. Add chives and 2 tbsps of olive oil and stir well to combine.
5. Transfer wedge to plate and drizzle with vinaigrette.

Oh yea, these look good. I would serve this with maybe steak, so like a steak wedge salad. Yea, that sounds good!