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Roasted Cabbage Wedges with Onion Dijon Sauce

Deliciously roasted cabbage wedges paired with a tangy Onion Dijon sauce that transforms a humble vegetable into a flavorful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cabbage
  • 1 medium head green cabbage You can substitute with red cabbage for a variation.
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the sauce
  • 1 tablespoon Dijon mustard
  • 1 onion finely chopped Sauté until soft and translucent.
  • 1 tablespoon honey Can be replaced with maple syrup for a vegan option.
Optional garnish
  • fresh herbs like parsley or chives Use for garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Remove tough outer leaves from the cabbage and slice it into 8 wedges.
  3. In a large mixing bowl, drizzle the wedges with olive oil, sprinkle with salt and pepper, and toss to coat.
  4. Arrange the cabbage wedges flat on a parchment-lined baking sheet, ensuring they are spaced apart.
Roasting
  1. Roast the cabbage wedges in the oven for about 25-30 minutes, flipping halfway through, until golden and crispy.
Making the Sauce
  1. In a skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion until soft, about 5 minutes.
  2. Stir in the Dijon mustard and honey (or maple syrup) and cook for another minute. Remove from heat.
Serving
  1. Once the cabbage is done roasting, plate the wedges and drizzle them with the Onion Dijon sauce. Garnish with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes for best texture.