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Easy Roasted Cabbage with Amazing Onion Dijon Sauce<\/p>\nEasy Roasted Cabbage with Amazing Onion Dijon Sauce<\/p>\n
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1\/2 medium green cabbage, about 1\u00bd lb.<\/p>\n
1 T. olive oil or garlic infused olive oil<\/p>\n
salt and pepper<\/p>\n
Sauce*:<\/p>\n
3 T. butter or margarine to be dairy free<\/p>\n
2 T. minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving)<\/p>\n
1 T. Dijon mustard, or to taste<\/p>\n
1\/2 tsp. minced garlic (can use 1\/4 tsp. dried, granulated garlic)<\/p>\n
1\/8 tsp. each salt and pepper<\/p>\n
optional: chopped chives or parsley for serving<\/p>\n
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Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. (TIP: dark brown edges are some of the best, crispy parts so don’t be afraid of browning!) Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (Alternately, place ingredients in a microwavable container and cook on high for about 1 minute \u2013 warm again before using). To serve, place the wedges on a plate, whisk sauce again well* and drizzle over wedges. Sprinkle with chives or parsley, if desired.<\/p>\n
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Servings: 4
\nServing Size: 1 wedge with sauce<\/p>\n
Calories: 155
\nFat: 12 g
\nFiber: 4 g
\nProtein: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
Easy Roasted Cabbage with Amazing Onion Dijon Sauce 1\/2 medium green cabbage, about 1\u00bd lb. 1 T. olive oil or garlic infused olive oil salt and pepper Sauce*: 3 T. butter or margarine to be dairy free 2 T. minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving) 1 T. Dijon mustard, or to taste 1\/2 tsp. minced garlic (can use 1\/4 tsp. dried, granulated garlic) 1\/8…<\/p>\n