Roasted Cabbage Wedges with Onion Dijon Relish

Truthfully, we don’t often cook green cabbage in our house. Sometimes we buy a bag of cole slaw mix, but I rarely buy a head of green cabbage. So this week I went out on a limb at the grocery store in the spirit of trying new things. Roasting seemed like the best cooking method to achieve the perfect combo of sweet, tender, and char.

The onion Dijon relish is a quick and simple flavor booster. It balances the sweet roasted cabbage with a touch of acid and the warm subtle spiciness of Dijon mustard. The creamy texture also works really well with the still slightly crunchy cabbage leaves. We served ours with fluffy couscous and some simple kale, which was delightful!

Roasted Cabbage Wedges
1 head green cabbage, cut into eight wedges (in half three times – make sure to keep the core in tact)
olive oil

Onion Dijon Relish
2 Tbsp olive oil
3 Tbsp vegan butter
2-3 Tbsp Dijon mustard
1/2 small yellow onion, diced
2 cloves garlic, minced
salt and pepper
fresh chopped chives and parsley for garnish, optional

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Place cabbage wedges on the baking sheet and drizzle both sides of each wedge with olive oil and salt. Roast in the oven for 10 minutes, turn each wedge over carefully, and roast for an additional 10 minutes.

Meanwhile, in a small saucepan over medium heat, add olive oil and butter until the butter is melted. Add diced onion and a pinch of salt, and saute for 2-3 minutes or until the onions start to sweat and become translucent. Add garlic and saute for another minute. Next add the mustard and season to taste with salt and pepper. Stir to combine and reduce the heat to low, keeping warm until the cabbage is done. Serve wedges with relish on top and chopped herbs if desired. Serving suggestion: couscous and sauteed kale.

Makes 8 wedges (serves 4)

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