Roasted Cabbage Wedges with Dijon-Onion Sauce

So, I'll be the first to admit that I am not a fan of cooked cabbage. At least not in the traditional sense. J mentioned once that he thought I should cook some cabbage, and my response was somewhere along the lines of, "I love you, but no way in hell. Gross."  But then I came across a couple of recipes on Pinterest where cabbage was sliced and roasted. I though, hmm...other veggies are so good roasted, maybe this is worth a try... 

And now I'm glad that I did try it out. Basically, it's the same outcome as roasting any other veggie that I've tried. Delicious. The wedges were softened, but not mushy, and the olive oil, salt & pepper seasoning gave it a great flavor. Well, that and the sauce of course. 

You have to turn them carefully, because they will - I repeat, they will - fall apart if you aren't careful. Other than that, it's easy peasy and oh-so-delicious. The sauce especially. But hellooo, Dijon mustard, garlic, and butter...duh!

Perfectly roasted cabbage wedges topped with a creamy, buttery Dijon and onion sauce, make the perfect side dish for any night of the week!

Roasted Cabbage Wedges with Dijon-Onion Sauce

As seen on An Oregon Cottage

Ingredients

• ½ medium green cabbage (about 1½-lbs)
• 1 Tbsp olive oil 
• salt and pepper, to taste

For the sauce

• 3 Tbsp butter
• 2 Tbsp minced onion
• 1 Tbsp Dijon mustard
• ½ tsp minced garlic
• salt and pepper, to taste
• chopped parsley, for garnish

Preparation

1. Heat oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and set aside.
2. Cut cabbage half into four equal wedges and place on the prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Flip wedges and brush the other side with oil, and season with salt and pepper.
3. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, about 8-10 minutes longer.
4. Meanwhile, add all the sauce ingredients to a small saucepan and cook over medium heat, stirring until the butter is completely melted, and the ingredients are well-combined. Keep warm until ready to serve.
5. Serve wedges with sauce drizzled on top and chopped parsley, if desired.