Cabbage doesn't get much respect, and that's a shame. Roast it hot enough and the edges go dark and crisp while the middle turns sweet and tender. It's cheap, it keeps for weeks in the fridge, and it's the vegetable everyone seems to be cooking this year.
This one starts with a simple, well-loved roasted cabbage from Allrecipes. We left the method alone. The only change comes at the end: instead of a squeeze of lemon, the hot wedges get a spoonful of boiled cider, grainy mustard, and a little vinegar. It tastes like fall without tasting like dessert.
Serves 4 as a side. Takes about 40 minutes.
Cabbage method adapted from Roasted Cabbage on Allrecipes.
Ingredients
For the cabbage
-
½ head green cabbage, cut into 4 wedges
-
2 tablespoons extra-virgin olive oil
-
1 pinch garlic powder, or to taste
-
1 pinch red pepper flakes, or to taste
-
Salt and ground black pepper, to taste
For the cider mustard drizzle
-
2 tablespoons boiled cider
-
1 tablespoon whole grain mustard
-
1 tablespoon olive oil
-
1 teaspoon apple cider vinegar
-
A pinch of salt
To finish
-
A handful of toasted walnuts, chopped
-
A few fresh thyme leaves
-
Flaky salt
Method
-
Heat the oven to 450°F.
-
Brush both sides of each cabbage wedge with the olive oil. Sprinkle with garlic powder, red pepper flakes, salt, and pepper. Arrange the wedges on a baking sheet.
-
Roast for 15 minutes. Flip the wedges and keep roasting until they're browned and charred in spots, about 15 minutes more.
-
While the cabbage roasts, stir together the boiled cider, mustard, olive oil, vinegar, and salt in a small bowl. Taste it. Add a little more vinegar if it's too sweet, or a little more cider if it's too sharp.
-
Move the hot wedges to a platter and spoon the drizzle over them. Scatter the walnuts, thyme, and a pinch of flaky salt on top. Serve warm.
A few things worth knowing
Leave the core on. It's what holds each wedge together. Cut it out and your wedges fall apart on the pan.
The dark bits are the point. Charred edges are where the flavor is. Don't pull the pan early because a few leaves look too dark.
Why the drizzle goes on at the end. Sweet glazes can burn in a hot oven. Adding it after roasting keeps it bright and keeps your sheet pan clean.
No boiled cider? It's the same syrup we use in the Apple Butter Margarita. Maple syrup works too. It's a different flavor, but it plays the same sweet role.
Make it a bigger batch. Use a whole head for 8 wedges and two sheet pans. Crowd one pan and the cabbage steams when you want it to char.
Good with
Pork chops, roast chicken, or a skillet of sausages. It's also a good Thanksgiving side when the table already has enough casseroles on it.
