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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 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 112 kcal
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.
Calories: 112 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 23 mg | Sodium: 96 mg | Potassium: 210 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 384 IU | Vitamin C: 42 mg | Calcium: 53 mg | Iron: 1 mg