Balsamic roasted red cabbage with goat cheese
Serves 4-6 as aside (leftovers reheat very well!)
Ingredients:
1 large head red cabbage, outer leaves removed if discolored
60ml balsamic honey vinaigrette
5ml dijon mustard
60ml balsamic honey vinaigrette
5ml dijon mustard
2.5ml minced garlic
10ml chopped fresh thyme
125ml crumbled goat cheese (I used a cranberry dutchess cheese from Mt Lehman Cheese Co.)
Directions:
Preheat oven to 425F
Cut cabbage in half, through the core. Then each half into 4, also cutting though the core
Combine 60ml balsamic dressing and 5ml dijon mustard in a bowl, seas with salt and pepper. Lay cabbage wedges onto a parchment lined baking sheet and brush with mixture on both cut sides and out leaves.
Place in oven and roast 15-20 minutes, turning halfway through. You will need to be gentle when turning over! While this is roasting, combine remaining vinaigrette, mustard, and garlic. Coarsely chop thyme and add. Season with salt and pepper
Remove cabbage from oven and brush all over with this new mixture. Return to oven, bake an additional 15-20minutes or till desired doneness. Remove from oven and sprinkle with cheese
