1 green cabbage
caesar vinaigrette dressing:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
1 clove garlic, minced
Preheat the oven to 425°. Mix together all the dressing ingredients. Remove any wilted leaves from the outside of the cabbage. Rinse under cool water and shake as much excess water from the cabbage as possible. Cut the cabbage into wedges, leaving the stem/core intact (this will hold the wedges together during roasting). Place the wedges on a baking sheet lined with foil and sprayed with non-stick spray. Brush the dressing onto all sides of the cabbage wedges, even the bottom. Roast in the oven for 15-20 minutes15-20 minutes, remove and carefully turn wedges over. Roast for another 10-15 minutes. The cabbage should be tender and brown and crispy on the outer edges.
