Roasted Cabbage Wedges with Shallot Dijon Sauce

from SweetHeartLettage.com

This delicious rustic salad can be a visually stunning centerpiece for your next luncheon.

Prep 5 mins • Cook 30 min

Serves 4

Ingredients for cabbage:

1 head of SweetHeart Lettage® Tender Leaf Cabbage™, cut into quarters (leave core in)

1 tablespoon olive oil

1 clove of garlic, pressed

1/8 teaspoon Herbs de Provence

salt and pepper

Ingredients for sauce:

2 tablespoon butter

2 tablespoon olive oil

1 shallot, minced

2 tablespoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/3 cup white wine

To serve:

top with chopped chives or parsley

Directions

1. Heat oven to 400° F (200 C). Line a baking sheet with parchment or silicone.

2. Place cabbage wedges on baking sheet. Mix olive oil and pressed garlic in a small bowl. Brush to coat all sides of each wedge and sprinkle with Herbs de Provence and salt and pepper.

3. Place the baking sheet in the oven and roast for 16 to 20 minutes or until edges are nicely browned. Turn wedges over and roast until edges are nicely browned, 8-10 minutes more.

4. While cabbage is roasting, make the sauce. Melt the butter and olive oil in a small saucepan. Add minced shallot. cook over medium heat, stirring occasionally, until the shallot is translucent, about 8 to 10 minutes. Add remaining ingredients, whisk together and bring back to a boil. Turn off heat and cover to keep warm.

5. Place roasted wedges on serving plate, whisk sauce again to emulsify and drizzle over wedges. Top with chopped chives or parsley.

© Copyright 2022 David Butz