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

Name: ROASTED CARAMELIZED CABBAGE WITH CRISPY CAPER & GARLIC CRUNCH & CREAMY HONEY-DIJON
Total time: 20 min
Cuisine: American
Ingredients: 1 small small cabbage, sliced into 6 wedges; 1 tbsp La Tourangelle olive oil; 2 tbsp La Tourangelle olive oil; to taste Salt; to taste pepper; 0.75 cup veggie broth; 2 tbsp La Tourangelle Olive Oil; 3 tbsp capers; 3 cloves garlic, sliced into thin slivers; 0.33 cup slivered almonds; 3 tbsp chopped fresh dill; 0.5 tbsp lemon zest; 1 Pinch salt; 2 tbsp honey; 2 tbsp La Tourangelle Olive Oil; 3 tbsp Dijon mustard; 2 tsp lemon juice; 2 tbsp mayonnaise; 2 tsp chopped fresh dill; 0.25 tsp garlic powder

20m

Serves 1

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

facebook.com

20m

Serves 1

Directions

1Preheat the oven to 425.
2Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side.
3Add salt and pepper to taste to one side.
4Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
5Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
6While the cabbage roasts, make the topping.
7Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high.
8Add the capers, garlic and almonds.
9Cook for about 2 minutes until the garlic and almonds are browned, but do not burn.
10Remove and place on a paper towel.
11Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt.
12Toss.
13Make the dressing.
14Add all ingredients to a jar, then whisk or shake to combine.
15Plate the cabbage, drizzle with dressing then top with the crunch.

Ingredients

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

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

20m

Serves 1

facebook.com

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

facebook.com

20m

Serves 1

Directions

1Preheat the oven to 425.
2Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side.
3Add salt and pepper to taste to one side.
4Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes.
5Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated.
6While the cabbage roasts, make the topping.
7Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high.
8Add the capers, garlic and almonds.
9Cook for about 2 minutes until the garlic and almonds are browned, but do not burn.
10Remove and place on a paper towel.
11Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt.
12Toss.
13Make the dressing.
14Add all ingredients to a jar, then whisk or shake to combine.
15Plate the cabbage, drizzle with dressing then top with the crunch.