Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Americaine

Description

Discover a delicious way to enjoy veggies with Roasted Cabbage Wedges with Onion Dijon Sauce. Try this savory recipe tonight!

Ingredients

Scale
  • 1 medium head green cabbage (about 2 pounds/900g)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons butter
  • 1 medium yellow onion, finely diced (about 1 cup/160g)
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup (180ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Step 1: Prepare the Cabbage Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove any damaged outer leaves from the cabbage, then rinse and pat dry. With the core intact, cut the cabbage into 6-8 evenly sized wedges. Place the wedges on your prepared baking sheet, keeping a little space between each piece for proper browning.
  2. Step 2: Season the Cabbage In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and smoked paprika if using. Use a pastry brush to generously coat both sides of each cabbage wedge with this seasoned oil. Make sure to get the oil into all the nooks and crannies of the cabbage layers for maximum flavor.
  3. Step 3: Roast the Cabbage Place the baking sheet in the preheated oven and roast for 15 minutes. Then carefully flip each wedge using a spatula and tongs (they can be delicate), and continue roasting for another 10-15 minutes until the edges are crispy and caramelized and the interior is tender. You should be able to easily insert a knife into the thickest part.
  4. Step 4: Prepare the Onion Dijon Sauce While the cabbage roasts, make your sauce. Melt butter in a medium saucepan over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a roux.
  5. Step 5: Finish the Sauce Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Reduce heat to low and stir in the heavy cream, Dijon mustard, lemon juice, and honey. Allow the sauce to simmer gently for 2-3 more minutes until it reaches a silky consistency. Stir in the fresh parsley and season with salt and pepper to taste.
  6. Step 6: Serve Transfer the **Roasted Cabbage Wedges** to a serving platter and drizzle generously with the warm Onion Dijon Sauce. Alternatively, you can serve the sauce on the side for dipping. Garnish with additional fresh parsley if desired and serve immediately while hot and crispy.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

Find it online: https://cookingcircuit.com/roasted-cabbage-wedges-with-onion-dijon-sauce/