ROASTED CARAMELIZED CABBAGE WITH CRISPY CAPER & GARLIC CRUNCH & CREAMY HONEY-DIJON

20 mins
Serves 1
facebook.com

Directions

  1. 1Preheat the oven to 425.
  2. 2Preheat the oven to 425.
  3. 3Preheat the oven to 425.
  4. 4Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side.
  5. 5Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side.
  6. 6Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side.
  7. 7Add salt and pepper to taste to one side.
  8. 8Add salt and pepper to taste to one side.
  9. 9Add salt and pepper to taste to one side.
  10. 10Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  11. 11Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  12. 12Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
  13. 13Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  14. 14Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  15. 15Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
  16. 16While the cabbage roasts, make the topping.
  17. 17While the cabbage roasts, make the topping.
  18. 18While the cabbage roasts, make the topping.
  19. 19Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high.
  20. 20Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high.
  21. 21Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high.
  22. 22Add the capers, garlic and almonds.
  23. 23Add the capers, garlic and almonds.
  24. 24Add the capers, garlic and almonds.
  25. 25Cook for about 2 minutes until the garlic and almonds are browned, but do not burn.
  26. 26Cook for about 2 minutes until the garlic and almonds are browned, but do not burn.
  27. 27Cook for about 2 minutes until the garlic and almonds are browned, but do not burn.
  28. 28Remove and place on a paper towel.
  29. 29Remove and place on a paper towel.
  30. 30Remove and place on a paper towel.
  31. 31Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt.
  32. 32Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt.
  33. 33Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt.
  34. 34Toss.
  35. 35Toss.
  36. 36Toss.
  37. 37Make the dressing.
  38. 38Make the dressing.
  39. 39Make the dressing.
  40. 40Add all ingredients to a jar, then whisk or shake to combine.
  41. 41Add all ingredients to a jar, then whisk or shake to combine.
  42. 42Add all ingredients to a jar, then whisk or shake to combine.
  43. 43Plate the cabbage, drizzle with dressing then top with the crunch.
  44. 44Plate the cabbage, drizzle with dressing then top with the crunch.
  45. 45Plate the cabbage, drizzle with dressing then top with the crunch.

Ingredients

  • 1 small small cabbage, sliced into 6 wedges
  • 1 small small cabbage, sliced into 6 wedges
  • 1 small small cabbage, sliced into 6 wedges
  • 1 tbsp La Tourangelle olive oil
  • 1 tbsp La Tourangelle olive oil
  • 1 tbsp La Tourangelle olive oil
  • 2 tbsp La Tourangelle olive oil
  • 2 tbsp La Tourangelle olive oil
  • 2 tbsp La Tourangelle olive oil
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 0.75 cup veggie broth
  • 0.75 cup veggie broth
  • 0.75 cup veggie broth
  • 2 tbsp La Tourangelle Olive Oil
  • 2 tbsp La Tourangelle Olive Oil
  • 2 tbsp La Tourangelle Olive Oil
  • 3 tbsp capers
  • 3 tbsp capers
  • 3 tbsp capers
  • 3 cloves garlic, sliced into thin slivers
  • 3 cloves garlic, sliced into thin slivers
  • 3 cloves garlic, sliced into thin slivers
  • 0.33 cup slivered almonds
  • 0.33 cup slivered almonds
  • 0.33 cup slivered almonds
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh dill
  • 0.5 tbsp lemon zest
  • 0.5 tbsp lemon zest
  • 0.5 tbsp lemon zest
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp La Tourangelle Olive Oil
  • 2 tbsp La Tourangelle Olive Oil
  • 2 tbsp La Tourangelle Olive Oil
  • 3 tbsp Dijon mustard
  • 3 tbsp Dijon mustard
  • 3 tbsp Dijon mustard
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 tbsp mayonnaise
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh dill
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder

Equipment

ovenlarge skilletpaper towelbowljar

Tips

  • Always use high quality olive oil.
  • Cook garlic and almonds until browned, but do not burn.