Oven Roasted Cabbage and Potatoes
Oven roasted cabbage and potatoes with lemon dill dressing transforms basic ingredients into a mouthwatering meal!
Ingredients
For the Cabbage Steaks:
- 1 head green cabbage
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
For the Mini Potatoes:
- 24 oz mini potatoes
- 1 red onion cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ¼ teaspoon salt
For the Lemon Dill Dressing:
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 tablespoon dijon mustard
- 1 clove garlic minced
- 2 tablespoon fresh dill minced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stem of the cabbage to create a flat surface. Place the cabbage (stem side down) onto a cutting board. Slice the cabbage into 4-6 equal sized rounds. They should be about 1 inch in thickness.
- Brush each side of the cabbage rounds with olive oil and sprinkle each side with salt and garlic powder.
- Add the mini potatoes, cut red onion, olive oil, garlic powder, thyme, and salt to a large mixing bowl. Toss together until potatoes are coated with spices. Spread on a baking tray.
- Bake the cabbage and potatoes for 30-40 minutes.
- Add the remaining olive oil, lemon juice, dijon mustard, garlic and dill to a small mixing bowl or jar. Mix together until the oil has incorporated.
- To serve: drizzle the lemon dill dressing over a cabbage steak and plate with roasted potatoes and onions. Enjoy!
Notes
- Aim to for the cabbage rounds to be the same thickness - about 1 inch or less. If the cabbage rounds are thicker they will need to roast longer (40-50 minutes).
- Cut the onions in larger chunks or wedges so they don't burn.
- The core of the cabbage will remain firm, so when checking for doneness, check just outside the center of the cabbage steaks.
- Store leftovers in an airtight container in the fridge for up to 3 days for the best flavor.
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