roasted cabbage with mustard sauce

Guess what! Well, two things. Last night’s dinner was actually delicious and I would make it again off the cleanse, AND tomorrow is kind of the last day of the whole cleanse and we are *so excited*!!

So last night’s dinner! It was cabbage. I mean, literally – mostly cabbage. I pulled from my memory and a few websites for inspiration, but this is mostly made up. Here’s the recipe:

Roasted Cabbage with Mustard Sauce

1 head green cabbage
Olive oil
Salt & pepper
2 small shallots, diced very small
6 tablespoons spicy brown mustard
3 small-medium Fuji apples, thickly sliced
1 large red onion, thinly sliced
1 teaspoon dried thyme

Preheat oven to 450.

Cut the cabbage into 8 equal wedges (I cooked only 6 of my wedges, because that’s how big my pan was). Lay each wedge in the center of a square of aluminum foil (one square per wedge), drizzle with a little olive oil, and sprinkle generously with kosher salt and pepper. Wrap the foil and crimp the ends around the cabbage wedges so they are sealed. Lay the foil packets on a metal baking sheet and bake for 55 minutes, or until you can push gently on the top of a packet and feel that the cabbage is meltingly tender inside.

While the cabbage is baking, put the shallots and 4 tablespoons of the mustard in a small saucepan with 1/3 cup of water. Bring to a simmer over low heat, stirring occasionally, and simmer uncovered until the water is evaporated. Remove from heat and stir in remaining mustard and a drizzle of olive oil. Season with salt and pepper to taste.

When the cabbage comes out of the oven, combine the apples and onion slices in a large bowl with olive oil, salt, and thyme, mixing thoroughly – break up the onion slices, make sure everything is well-coated. Throw the mixture onto a baking sheet in an even layer and put it into the oven – same temperature as the cabbage was – for about 15 minutes, maybe a few more, depending on your oven. The red onion should be soft, sticky, and maybe a little charred, the apples should have golden brown spots on them.

Serve the cabbage wedges with a dollop of mustard sauce and a spoonful of apples and onions on the side. If you’re not cleansing, maybe a link of chicken sausage? And a beer? 😉

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4 thoughts on “roasted cabbage with mustard sauce

  1. I realize now why my cabbage wedges weren’t great last year – I skipped the foil step! They were getting all dry and burnt and not softening and steaming. This fall / winter I’m going to make them this way! Yum!

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