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Roasted Savoy Cabbage with Orange Vinaigrette
Ingredients
  • 1 head Savoy cabbage (about 2 pounds)
  • 2 tablespoons extra-virgin olive oil plus ¼ cup, divided
  • ¼ cup orange juice
  • 1 clove garlic, minced
  • 1 teaspoon minced shallot
  • 1 teaspoon white balsamic vinegar
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon sugar
  • ⅛ teaspoon orange blossom water
  • Pinch of crushed red pepper
  • ¼ cup hazelnuts, toasted and crushed
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon sumac (see Tip)
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