I think cabbage has to be one of my favorite vegetables. I love it raw. I love it steamed. I love it fried. I love it roasted . . . all are very tasty, or at least they are to me, and this recipe here today is one of my favourites.
Delicious wedges of cabbage . . . roasted in the oven until they are crispy tender . . . and gilded on the edges . . .
Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . . delicious.
I used skim milk to cut down on the fat content . . . and Parmesan cheese. The thing about Parmesan is that you don't have to use a lot of it to get it's flavor effect . . .
A little bit goes a very long way, which is great! Dijon mustard adds a bit of kick and the dill is a nice touch. Dill and cabbage go together like peas and carrots!
I could eat just a plate of this on it's own, but it does make a great side dish for most things. This is one of those times where the side dish will be the star!
*Dill and Mustard Sauced Roasted Cabbage*Serves 4Printable Recipe
A delicious side dish which combines my love of cabbage and Dijon mustard. Simple and easy to make.
1/2 medium cabbage, trimmed and cut into 4 equally sized wedgessalt and black pepperolive oil (just a drizzle)For the sauce:1 TBS butter1/2 medium onion, finely chopped1 TBS plain flour1 TBS Dijon mustard1/2 tsp dill weed225ml of milk (1 cup)(you can use skim)2 TBS finely grated Parmesan Cheesesalt and black pepper to taste
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Place the cabbage wedges on the baking sheet. Drizzle with a tiny bit of olive oil and sprinkle with salt and black pepper. Roast in the heated oven for 10 minutes. Remove from the oven and carefully flip the wedges over, keeping them as intact as possible. Drizzle with a bit more olive oil and seasoning. Return to the oven and roast for a further 10 minutes, until golden brown and cooked to your desired tenderness.
While the cabbage is cooking make the sauce. Melt the butter in a saucepan. Once it begins to foam add the onion. Cook, stirring frequently, over medium low heat, until it is softened, without allowing it to brown. Whisk in the flour and Dijon mustard. Slowly whisk in the milk. Stir in the dill weed. Cook, whisking constantly, until the sauce bubbles and thickens. Whisk in the cheese and seasoning to taste. Place the cabbage wedges on a serving plate and spoon the sauce over top. Serve immediately
Bon Appetit!