Roasted Savoy Cabbage with Orange Vinaigrette

Ingredients

  • 1 head Savoy cabbage (about 1 pounds)

  • 1 tablespoons extra-virgin olive oil plus 2 tbsp, divided

  • 2 tbsp orange juice

  • 1 clove garlic, minced

  • 1 teaspoon minced shallot

  • 1 teaspoon white balsamic vinegar

  • ½ teaspoon kosher salt, divided

  • ¼ teaspoon sugar

  • Pinch of crushed red pepper

  • 2 tbsp hazelnuts, toasted and crushed

Directions

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

  2. Cut cabbage into 3 inch wedges half. Brush with 1 tablespoon oil and place on pan. Roast until a skewer easily passes through to the center, about 20-30 minutes..

  3. Meanwhile, whisk the remaining 2 tbsp oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, and crushed red pepper in a small bowl.

  4. Sprinkle wedges with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the hazelnuts.

Haley Smith