Instructions
Preheat oven to 400°F (204°C). Place your cabbage slices on a parchment-lined baking sheet. Rub avocado oil on each piece and sprinkle with sea salt and black pepper. Bake for 20-25 minutes or until they start to get brown edges.
While the cabbage cooks, toast your slivered almonds in a small sauté pan over low heat (no oil) until they begin to brown. Remove from heat and set aside.
To make the dressing, add the vinegar, both mustards, honey, and garlic to a bowl and whisk until well combined.
Remove cabbage from the over, drizzle with the dressing and top with toasted almonds and fresh parsley. Enjoy!
Watch the recipe video
Ingredients
1 head Green Cabbage (sliced into 1.5" pieces)
1 tbsp Avocado Oil
1 tsp Sea Salt & Black Pepper
2 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Whole Grain Mustard
3 tbsp Honey
2 Garlic (cloves, minced)
1/4 cup Slivered Almonds
2 tbsp Parsley (chopped)
Instructions
Preheat oven to 400°F (204°C). Place your cabbage slices on a parchment-lined baking sheet. Rub avocado oil on each piece and sprinkle with sea salt and black pepper. Bake for 20-25 minutes or until they start to get brown edges.
While the cabbage cooks, toast your slivered almonds in a small sauté pan over low heat (no oil) until they begin to brown. Remove from heat and set aside.
To make the dressing, add the vinegar, both mustards, honey, and garlic to a bowl and whisk until well combined.
Remove cabbage from the over, drizzle with the dressing and top with toasted almonds and fresh parsley. Enjoy!
Watch the RECIPE VIDEO
