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Before you jump to Roasted Cabbage with Chive-Mustard Vinaigrette recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. It’s about being functional, more often than not.

We hope you got insight from reading it, now let’s go back to roasted cabbage with chive-mustard vinaigrette recipe. You can have roasted cabbage with chive-mustard vinaigrette using 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Roasted Cabbage with Chive-Mustard Vinaigrette:

1. Prepare cabbage:
2. Prepare 1/2 medium green cabbage(1-1 1/2 lb), outer leaves removed
3. Provide 1 T evoo
4. You need 1/4 tsp salt
5. You need 1/4 tsp black pepper
6. Provide vinaigrette :
7. Take 2 tsp Dijon mustard
8. Provide 2 tsp white balsamic or white-wine vinegar
9. Take 1 tsp lemon juice
10. Prepare 1/4 tsp black pepper
11. Prepare 1/8 tsp salt
12. Take 3 T fresh chives, minced
13. Use 2 T evoo

Steps to make Roasted Cabbage with Chive-Mustard Vinaigrette:

1. Preheat oven to 450°F. Coat large baking sheet with cooking spray.
2. Cabbage:
3. Cut cabbage half into four wedges and cut out thick core, leaving the wedges as intact as possible.
4. Drizzle the cut sides with 1 T oil and sprinkle with 1/4 tsp each salt and pepper.
5. Place the wedges flat-side down on baking sheet.
6. Roast the cabbage for 12 min. Carefuly flip and roast until browned on both sides, about another 8 min.
7. Vinaigrette:
8. Combine mustard, vinegar, lemon juice, pepper and 1/4 tsp salt in a small bowl.
9. Add chives and oil, stir until well combined.
10. Transfer cabbage to serving plate and drizzle with vinaigrette while still hot. Serve hot or at room temperature.

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