Ingredients
— For the Roasted Cabbage —
1 medium head green cabbage (approx. 2 lbs)
3 tablespoons olive oil (or avocado oil)
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
— For the Dijon Cream Sauce —
2 tablespoons unsalted butter
2 cloves garlic, minced (or 1 tbsp minced shallot)
¾ cup heavy whipping cream
1 ½ tablespoons smooth Dijon mustard (check GF status)
½ teaspoon fresh thyme leaves (or ¼ tsp dried)
Salt and black pepper to taste
Optional Garnish: Chopped fresh parsley or chives
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. **Prepare the Cabbage:** Remove any damaged outer leaves. Cut the cabbage in half through the core, then cut each half into 4 equal wedges (yielding 8 wedges total). **Crucial Tip:** Leave the core intact; this holds the wedges together while roasting.
3. Place the wedges on the prepared baking sheet. Drizzle both sides generously with the olive oil. Sprinkle evenly with the salt, black pepper, and garlic powder.
4. Roast for 25 to 35 minutes, carefully flipping the wedges halfway through. The cabbage is done when it is tender in the center and the edges are dark golden brown and caramelized.
5. **Make the Sauce:** While the cabbage finishes roasting, place a small skillet or saucepan over medium heat. Add the butter.
6. Once the butter melts, add the minced garlic and sauté for 30-60 seconds until fragrant (do not burn).
7. Lower the heat to medium-low. Whisk in the heavy cream, Dijon mustard, and thyme.
8. Simmer the sauce gently for 3-5 minutes, stirring occasionally, until it slightly reduces and thickens enough to coat the back of a spoon.
9. Taste the sauce and add extra salt or pepper if needed.
10. To serve, arrange the hot cabbage wedges on a platter and spoon the warm Dijon cream sauce generously over the top. Garnish with fresh herbs.
Notes
**Thickening the Sauce:** Because this recipe uses heavy cream reduction rather than flour, it is gluten-free. If you want a thicker sauce quickly, you can stir in 1-2 tablespoons of grated Parmesan cheese.
**Roasting Tip:** Don’t fear the char! The dark, crispy bits on the cabbage edges are where the sweetest flavor lives.
**Protein Pairings:** This dish pairs exceptionally well with pork chops, roast chicken, or steak.
**Storage:** Leftovers can be stored in the fridge for 3 days. Reheat gently in the oven to re-crisp the edges, or microwave (texture will be softer).
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American / French