Ingredients
Scale
- 1 medium head green cabbage
- 3 tablespoons olive oil, divided
- 3/4 teaspoon sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 small yellow onion, finely minced
- 2 tablespoons Dijon mustard
- 1/4 cup vegetable broth (or water)
- 1 teaspoon apple cider vinegar (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Carefully remove any loose outer leaves from the cabbage. Cut the cabbage into 6-8 even wedges, ensuring the core remains intact on each wedge to hold it together.
- Step 2: In a large bowl, toss the cabbage wedges with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and the black pepper until evenly coated. Arrange the wedges in a single layer on a large baking sheet. Roast for 25-35 minutes, flipping halfway through, or until the edges are tender and slightly caramelized.
- Step 3: While the cabbage roasts, prepare the Dijon sauce. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the finely minced yellow onion and sauté for 5-7 minutes, until softened and translucent.
- Step 4: Stir in the Dijon mustard, vegetable broth, and the remaining 1/4 teaspoon of sea salt. Bring the mixture to a gentle simmer, then reduce heat to low and cook for another 3-5 minutes, allowing the sauce to thicken slightly. If desired, stir in the apple cider vinegar for a brighter flavor.
- Step 5: Once the cabbage is roasted, remove it from the oven. Arrange the warm cabbage wedges on a serving platter and generously drizzle with the warm Onion Dijon Sauce. Serve immediately as a savory side dish.
Notes
- Leftover roasted cabbage and the Onion Dijon Sauce can be stored separately in airtight containers in the refrigerator for up to 3-4 days; storing them apart helps maintain the texture of the cabbage.
- To reheat, gently warm the cabbage wedges in a 350°F (175°C) oven for about 10-15 minutes to re-crisp them slightly, while the sauce can be gently warmed on the stovetop or in the microwave until just simmering.
- While perfect as a standalone side for your Spring Festival, these savory cabbage wedges also beautifully complement roasted meats like smoked turkey or chicken, or even a hearty lentil dish for a vegetarian feast.
- Don't skip the optional apple cider vinegar in the sauce if you like a little extra zing; it beautifully brightens the savory Dijon and onion flavors, cutting through the richness of the roasted cabbage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 roasted cabbage wedges with sauce
- Calories: 155
- Sodium: 520mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Protein: 7g