Roasted Cabbage with Dijon Sauce

 
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Roasted Cabbage. If the photos I saw of this recipe didn’t make my mouth water, I might have turned my nose up to the idea of it. It just has that sound of something from the olden days that your Grandma made you eat! But, since roasting vegetables is now my favorite way to prepare them, I was up for trying this idea. So good! The recipe uses half of a cabbage, good thing for that, I liked it so well that I repeated the recipe the next night, playing with the sauce ingredients a bit. So don’t let anyone turn their noses up at this before they try it!! 😛

This recipe idea was inspired by An Oregon Cottage. The cabbage wedges were brushed with a garlic infused olive oil, which I didn’t have so I have used regular olive oil. I have also replaced the 3 tablespoons of butter with 3 tablespoons of ghee to make the recipe Whole30.

INGREDIENTS -

1/2 green cabbage
1/2 cup olive oil
Salt and pepper
3 Tbsp butter
2 Tbsp minced red onion
2 Tbsp dijon mustard
1/2 tsp minced garlic (1 clove)
chopped chives or parsley for garnish (if desired)

Preheat the oven to 425 and plan to use a good non-stick roasting pan or place parchment paper on a regular sheet pan. You need to be able to flip the cabbage over easily without having it stick and fall apart. Cut the cabbage into 6 equal wedges (or 4 if you want larger portions) and place on the roasting pan. Brush or rub about 1 teaspoon of olive oil onto each side of the cabbage wedges, sprinkle with salt and pepper, then turn the wedges over and repeat on the other side.

 

Place in the oven and roast for approximately 13-15 minutes on each side.

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While the cabbage is roasting add the butter, onion, mustard, garlic, and a sprinkle of salt and pepper to a small saucepan and warm on low until the butter is melted. Whisk the sauce ingredients together.

Place the cabbage on the serving plates and drizzle with the sauce.

These flavors together are just amazing! Now what to do with the other half of the cabbage? Well, if you don’t end up making this for dinner two nights in a row because it is so good 😀, here’s a couple more tasty and healthy ideas for your cabbage -

Patrice BaugherComment