Roasted Cabbage Wedges with Lemon Garlic Dressing

Roasting. Makes. Everything. Great. Vegetables, anyway. I loathed Brussels Sprouts growing up until I had them roasted in the oven. The magic oven transformed the mushy, bitter heads of leaves (Which, by the way, most certainly did NOT bring to mind via association the pleasant thoughts that I had towards Cabbage Patch kids. I wonder if that was a ploy by the toy industry to subliminally get kids to eat their leafy greens.) into a delightfully crisp, sweeter veggie that is full of flavor.

Brussels Sprouts are obviously in the cabbage family so it seems fitting to cook the large head of cabbage in this same way—cabbage is not restricted to cole slaw! To make it unboring, I put a little dressing on top and wa-la! You have an easy side for a weeknight meal.

gluten free, vegan recipes

Roasted Cabbage Wedges with Lemon Garlic Dressing


½ medium green cabbage
1 tablespoon olive oil (You can also use a flavor infused oil such as truffle, garlic, etc.)
salt & pepper

For the sauce:
3 tablespoons butter
2 tablespoons minced fresh onion
1/2 tablespoon lemon juice
1 tablespoon Dijon mustard
1 clove of garlic, through press
3 tablespoons light mayonaise
1/8 teaspoon each salt and pepper
Chopped cilantro for serving


Heat oven to 450 degrees. Line a baking sheet with foil.

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 browned, 8-10 minutes more.

To make the sauce, place all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm until ready to serve.

To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with cilantro, if desired.


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