How to turn humble cabbage into yummy and sexy side dish? Simply roast it! These roasted cabbage wedges become even more delicious when served with my caraway mustard sauce.
Even if you decide to skip the sauce don’t omit caraway seeds. This underrated spice is perfect for cabbage dishes and also is very helpful for your stomach. Just sprinkle some before roasting and enjoy its mild earthy flavor!
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.
Note: if you prefer charred and crispier cabbage, roast it for 5-10 minutes more.
PrintRoasted 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
- Category: Side dish
- Cuisine: International, Vegan
Ingredients
- 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
Keywords: cabbage, sunflower seeds, vegan, vegetarian, gluten-free
