Roasted Cabbage with Walnuts and Goat Cheese

Ingredients

1 head of red cabbage (green if red is not available)

1/2 cup toasted walnuts

1/4 cup goat cheese, crumbled

Olive Oil

White balsamic vinegar (or other light vinegar)

Fresh squeezed lemon juice

Salt and Pepper to taste

 Method

Preheat oven to 425. Core and slice thinly (1/4 inch or so) the cabbage. Toss with olive oil and arrange on a sheet pan, sprinkle with Kosher salt. Roast for 25-35 minutes, until soft and slightly browning. 

While cabbage is roasting, coarsely chop and toast the walnuts. The dressing is a vinaigrette of equal parts Olive Oil, the vinegar and lemon juice. It doesn't take much - total is only about 1/3 of a cup. Use sparingly - you don't want it to be drippy! 

When the cabbage is finished roasting, transfer it to a bowl and toss with vinaigrette, nuts and goat cheese. Salt and pepper to taste. Serve warm. The goat cheese will quickly melt and cover the cabbage with a creamy, hearty sauce. 

-Rebecca