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 @ 450ºF/232ºC.

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 crème fraîche,
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.

By: Alexa Weibel

Yield: 8 servings

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

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... Garlic is unknown in British cookery proper.
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