Roasted Cabbage Wedges with Caraway Mustard Sauce
Roasted cabbage wedges with creamy vegan caraway mustard sauce.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 4-5 1x
- Category: Side dish
- Cuisine: International, Vegan
Ingredients
Scale
- 1kg cabbage (2lb)
- olive oil for cooking
- salt and black pepper to taste
For caraway mustard sauce:
- 1/4 C sunflower seeds
- 1/2 C water
- 1 tbsp whole grain mustard
- 1/2 tsp caraway seeds
- 1/2 tsp garlic powder
- 1–2 tsp coconut sugar or agave
- 1/4 tsp salt
- black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or baking mat.
- Take off the tough outer leaves of the cabbage. Then cut it in half. Depending how big is your cabbage cut each half into 4 to 5 wedges.
- Place the cabbage wedges onto the baking tray. Brush them with olive oil and season with salt and pepper. Turn the wedges and repeat the process.
- Put in the oven for 20 minutes, then flip the cabbage and roast for 20 minutes more.
- Meanwhile make the sauce. Blitz all ingredients in a high-speed blender until very smooth. If your blender is not powerful enough you may want to soak sunflower seeds for 2-4 hours.
- Take out the roasted cabbage from the oven and serve with caraway mustard sauce.
Notes
if you prefer charred and crispier cabbage, roast it for 5-10 minutes more.
Nutrition
- Serving Size: 2 wedges
- Calories: 121
- Sugar: 8.1g
- Sodium: 166mg
- Fat: 7.1g
- Saturated Fat: 1g
- Carbohydrates: 14.2g
- Fiber: 5.3g
- Protein: 3.1g
- Cholesterol: 0mg