Roasted Cabbage Wedges with Onion Dijon Sauce
Let’s chalk this up to one of those recipes that taste a lot better than they look. This Roasted Cabbage Wedges with Onion Dijon Sauce recipe (http://anoregoncottage.com/roasted-cabbage-wedges-with-onion-dijon-sauce/#_a5y_p=3808169) from (http://anoregoncottage.com/)calls for minced onions in the sauce, but I’m pretty sure they were pureed for the pictures on the blog. Try as I might, I can’t mince that small. Food blog pictures always seem to look better than they do on a plate in your own kitchen.
I’m a latecomer to the cabbage bandwagon and I still can’t do mayonnaise-based cole slaw (I believe it has more to do with the dressing than the cabbage, however), but I’m a complete convert. I’ve sauteed cabbage in the past, but I hadn’t tried roasting it until now.
That’s a shame because it’s better roasted than it was sauteed.
Start by cutting a head of cabbage into eight wedges (or just half a head of cabbage into fourths, depending on how many people you’re serving — this doesn’t make good leftovers), keeping in mind that larger wedges stay together better. Make sure you leave the core intact on the wedges or they’ll fall apart in the oven and make a mess. Lay these out on a greased pan.
Using a pastry brush, brush olive oil, or even butter if you want, over the tops of the wedges and season with salt and pepper and a little garlic powder.
Throw these in an oven set at about 450ºF and cook for about 10 minutes before carefully flipping and re-painting with olive oil. Continue roasting until the cabbage is nicely browned.
While they’re roasting, make the sauce. Combine butter, dijon mustard, minced onion and garlic and a little salt and pepper in a saucepan over medium heat until the butter is melted completely and keep it warm until the cabbage is done, drizzling it over the wedges right before serving.