Sparks from the Kitchen

This year for St. Patrick’s Day dinner I made my corned beef, cabbage and potatoes. Truth be told I’m not a fan of boiled cabbage. Or boiled potatoes. I probably roast vegetables 99% of the time that I  make them. They get just a little crunchy on the ends and they are so so so yummy.   And cabbage is so good for you-you don’t want to boil all of that goodness away.

I was so glad to find this recipe!  The addition of the dijon really intrigued me and I we were not disappointed. The cabbage was delicious! It was cooked perfectly-firm and a bit crunchy on the tips not at all like boiled. If you’re looking for a new way to prepare your cabbage try this-it’s excellent.  It’s cut into wedges before it’s roasted which makes it a snap to serve-everyone gets a wedge.

Dijon Roasted Cabbage

Ingredients:

• 1 medium head green cabbage, core removed and cut into 8 wedges
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 garlic clove, crushed
• 1 tsp white pepper
• fleur de sel to taste
• 1 tsp caraway seeds

Instructions:

1. Pre-heat oven to 400F.
2. Combine all ingredients in a small mixing bowl and whisk to combine evenly.
3. Line a rimmed baking sheet large enough for all of the cabbage with foil. Place the wedges (not overlapping) on the baking sheet.  Pour the mustard mix evenly over the cabbage and cover with another sheet of foil.
4. Roast in the oven for 40 minutes, remove the foil and roast another 10 minutes.
5. Serve immediately.

Adapted from skinnyms.com