Roasted Cabbage Wedges with Onion Cajun Sauce

Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make mustardy sauce and they are truly great!

Course Side

Cuisine American

Keyword cabbage, Cajun, onion

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 112kcal

Author Based on a recipe from An Oregon Cottage

Ingredients

½ medium green cabbage sliced or cut into wedges
1 tablespoon olive oil
Kosher salt
ground black pepper
3 tablespoons unsalted butter
2 tablespoons onion shredded
1 tablespoon Creole mustard
½ teaspoon garlic minced

Instructions

Preheat oven to 425 F.
Place cabbage slices on a baking sheet with a Silpat mat or sprayed with non-stick spray.
Brush cabbage with oil and season with salt and pepper.
Place in oven and roast 20 minutes or until slightly softened and lightly charred.
Meanwhile, prepare the sauce by melting the butter in a small saucepan.
Whisk in the remaining ingredients and season with salt and pepper.
Remove roasted cabbage slices from the oven and serve drizzled with the sauce.

Nutrition