For the cabbage:
1 medium head green or red cabbage (about 3 pounds), outer leaves removed
Olive oil
Kosher salt
Freshly ground black pepper
For the vinaigrette:
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
1 teaspoon tamari or soy sauce
Arrange a rack in the middle of the oven and heat to 450°F.
Cut the cabbage through the core into 8 wedges. Lay the wedges cut-side down on a large roasting pan or baking sheet and drizzle very lightly with oil. Season generously with salt and pepper.
Roast for 15 minutes. Meanwhile, make the vinaigrette: Whisk all the ingredients together in a small bowl until combined; set aside.
Flip the cabbage wedges and roast until browned at the edges, about 15 minutes more. If the edges aren't browned enough for your taste, put the cabbage back in for 5-minute increments until they are. Drizzle with the vinaigrette and serve immediately.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.