Buttery Roasted Cabbage Wedges with Onion Mustard Sauce
Roasting cabbage highlights its natural sweetness and, paired with a rich, mustardy sauce, it’s perfect for cold winter nights. We like this served with corned beef.
Preheat the oven to 200°C.
Cut the cabbage into 3-4cm wedges and arrange on a lined oven tray in a single layer. Melt half the butter and brush it over the cabbage, seasoning generously with salt. Transfer to the oven and roast for 30 minutes, turning the wedges over halfway through.
While the cabbage roasts, make the onion mustard sauce. On a low heat, melt the remaining butter in a saucepan and add the onions and thyme. Cook for at least 10 minutes, until the onions are golden and soft. Add the Dijon mustard and white wine and cook until reduced by half. Then, add the vinegar and cream and cook gently for a further 2-3 minutes. Season to taste with salt.
If you like a smooth sauce, blitz with a stick blender, then add the wholegrain mustard and keep warm. Add the chives just before serving.
Arrange the cabbage wedges on a warmed platter and pour over the onion mustard sauce.
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½ savoy cabbage
2 onions, thinly sliced
1 Tbsp thyme leaves
1 Tbsp Dijon mustard½ cup white wine 1 Tbsp apple cider vinegar
2 tsp wholegrain mustard
2 tsp chopped chives