Roasted Cabbage Wedges

Roasted Cabbage Wedge

A couple of these flavorful Roasted Cabbage Wedges on your plate make an irresistible side

Roasted Cabbage Wedges
Makes 4 servings
  • 1 medium green cabbage (about 2 pounds)
  • ¼cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 2 tablespoons Dijon mustard
  • ¼cup chicken broth
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons chopped fresh chives
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
  2. Trim cabbage core and any excess leaves, but keep core intact. Cut cabbage in half and then each half into four equal wedges, and place on prepared baking sheet.
  3. In a small saucepan, cook oil and garlic over medium-low heat until garlic begins to brown. Brush the cut side of each cabbage wedge with garlic oil, using all the oil, and sprinkle evenly with ½ teaspoon salt and ½ teaspoon pepper. Set saucepan aside.
  4. Bake until tender and browned, 15 to 20 minutes.
  5. Meanwhile, in reserved saucepan, melt butter over medium heat. Add shallot and cook until tender and golden brown. Add mustard, broth, and cream, whisking to combine. Reduce heat to medium-low and cook until thickened, 5 to 6 minutes, stirring occasionally. Remove from heat and stir in remaining ½ teaspoon salt, ¼ teaspoon pepper, and chives.
  6. To serve, place the cabbage wedges on a plate, and drizzle each with about 1 tablespoon mustard sauce.



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