Be that as it may, cooking vegetables? Gracious, when I found that – heavenly cow, each vegetable tastes astounding cooked – including cabbage! What's more, trust me, on the off chance that you haven't had a go at cooking cabbage you are not going to accept what it does to this (in the past) modest vegetable.
Marginally firm edges and liquefying focuses with a somewhat sweet flavor. Truly.
What's more, there aren't many side dishes that take adjoin 3 minutes to prepare before cooking for around 20 minutes. Spend another couple minutes while they're broiling making the onion-dijon sauce and you've quite recently increased the yum factor – and the introduction factor, as well.
A disclosure in flavor and surface, these simmered cabbage wedges rush to make and are consummately complimented with a delightful onion-dijon sauce.
INGREDIENTS
- 1/2 medium green cabbage (about 1 1/2-lbs)
- 1 tablespoon garlic-infused olive oil (or regular olive oil)
- salt & pepper
- 3 tablespoons butter
- 2 tablespoons minced fresh onion
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- pinch (1/8 teaspoon) each salt and pepper
- optional: chopped chives or parsley for serving
INSTRUCTIONS
- Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
- Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
- Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
- Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using).
- To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.
For more detail : bit.ly/2BIBptt
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