Description
Roasted cabbage wedges are a flavorful and healthy side dish, featuring perfectly caramelized edges and a zesty mustard sauce. This easy recipe enhances the natural sweetness of cabbage, making it a delightful complement to any meal.
Ingredients
Scale
- 1 medium head of green cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1/4 cup Greek yogurt (or a dairy-free alternative)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Remove any wilted outer leaves from the cabbage, rinse it under cold water, and pat it dry.
- Slice the cabbage into wedges, cutting it into quarters and then into thick wedges (about 1 to 1.5 inches thick).
- In a large mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, and smoked paprika until smooth.
- Add the cabbage wedges to the bowl and toss gently to coat each wedge in the oil and spice mixture.
- Line a baking sheet with parchment paper and arrange the cabbage wedges in a single layer.
- Roast the cabbage in the preheated oven for 25-30 minutes, flipping the wedges halfway through for even browning.
- While the cabbage is roasting, prepare the mustard sauce by whisking together apple cider vinegar, Dijon mustard, honey (or maple syrup), and Greek yogurt in a small bowl. Adjust seasoning to taste.
- Once the cabbage is roasted, remove it from the oven and let it cool slightly.
- To serve, arrange the roasted cabbage wedges on a platter, drizzle with the mustard sauce, and sprinkle with chopped parsley.
Notes
- For added flavor, consider roasting sliced onions or garlic cloves alongside the cabbage.
- Use smoked salt for an extra smoky flavor.
- For a vegan option, substitute Greek yogurt with plant-based yogurt or tahini.
- Experiment with different spices or toppings like toasted nuts or seeds for added crunch.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes