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Sweet and Sour Roasted Napa Cabbage Wedges

Photo: Jennifer Causey; Styling: Amy Stone

Hands-on time 6 mins
Total time 25 mins
Yield

Serves 4 (serving size: 1 wedge)

Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon whole-grain Dijon mustard
  • 1 teaspoon grated garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 head napa (Chinese) cabbage, cut lengthwise into quarters
  • Cooking spray

Nutrition Information

  • calories 95
  • fat 6.8 g
  • satfat 0.9 g
  • monofat 4.9 g
  • polyfat 0.7 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 194 mg
  • calcium 64 mg

How to Make It

  1. Place a large roasting pan in oven. Preheat oven and pan to 450°.

  2. Combine first 7 ingredients in a small bowl.

  3. Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan; bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until browned and caramelized.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.