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Cabbage. Cabbage has to be one of my absolute favorite vegetables and never more so than when it is cut into thick wedges and roasted. There is something about roasting cabbage that really brings out its very best qualities.
Roast Cabbage Wedges have a sweet nuttiness that you can’t get any other way than by roasting it. Combine those delicious qualities with beautifully caramelized edges and you have a side dish made for pure enjoyment! Plain and simple. Without anything else even added.
By cutting the cabbage into thick wedges you create something which is meaty and yet at the same time a combination of diverse textures. You get the crisp, caramelized edges of the outsides, combined with the meaty tender and delicious interior bit.
In short, the perfect combination. And it is so easy to achieve! It really could not be simpler!
When I say cabbage is one of my favorite vegetables, I really mean it. I love it raw. I love it steamed. I love it fried. I love it pickled and I totally adore eating it roasted.
All are very tasty, or at least they are to me, and this recipe here today is one of my absolute favorite ways of preparing it. It lifts what is essentially a very humble vegetable to a level that is quite simply spectacular to say the least! Add a sauce such as this one and you have something very special indeed!
Delicious wedges of cabbage are roasted in the oven until they are crispy tender, gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but . . .
Napped with a rich dill, mustard and cheese sauce for serving, well. What can I say? Incredibly rich and fabulously tasty. Delicious . . rich . . . delectable and quite distinctive!!
Rich and delicious doesn’t necessarily have to be really naughty however! You can have rich and delicious and still have something which is relatively healthy. Its just a matter of swapping out lower fat ingredients in for the higher fat ones.
This is very easily done. I often use low fat evaporated milk for cream in recipes and sauces. You really cannot tell the difference.
In this recipe I have used skim milk instead of whole milk without any discernable disparity. I have also used a cheese that has plenty of flavor.
In this case Parmesan, which goes well with the other flavors. Parmesan cheese is a hard cheese that has loads of taste. So much that you can get away with using a lot less of it than you would do were you to use a milder flavored cheese.
Little swaps like that make a really big difference. Of course there is Dijon mustard in the sauce as well. I love Dijon mustard. Its nice and spicy without being over the top!
You could use a grainy one if you wanted to, but I like to use a plain one here. That cabbage has enough texture going on without going over the top in the sauce.
Cabbage and mustard go really well together also. Cabbage can have a very assertive flavor and so it is good to pair it with other assertive flavors. Dijon mustard and Parmesan pair very well with it, and with each other for that matter.
There is some dried dill weed in the sauce also. Dill and cabbage go together like peas and carrots! Its quite a lovely combination actually, the cabbage, dill and mustard. I quite enjoy this!
I could eat a plate of this all on it’s own, and be more than happy. Fact is however, it does make a great fabby-do side dish for most things. This is one of those times where the side dish will be the star! It would go great with simple grilled poultry, meat or fish.
Oh boy, thick wedges of sweet and nutty cabbage, lightly caramelized and adorned with a punchy rich cheesy sauce. Low fat. Low carb. There really isn’t much not to love about this!
This is a fun and easy recipe that tastes well enough on its own, without the sauce, but do please make the sauce. You won’t be sorry that you did. I promise you that!
This makes for a quick easy and delicious side dish no matter when or where you serve it. I really hope you will want to give it a go!
Roast Cabbage with a Dill & Mustard Sauce
Author: Marie Rayner
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A delicious side dish which combines my love of cabbage and Dijon mustard. Simple and easy to make.
1/2 medium cabbage, trimmed and cut into 4 equally sized wedges
salt and black pepper
olive oil (just a drizzle)
For the sauce:
1 TBS butter
1/2 medium onion, finely chopped
1 TBS plain flour
1 TBS Dijon mustard
1/2 tsp dried dill weed
1 cup (240ml) of milk
(you can use skim)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste
Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Place the cabbage wedges on the baking sheet.
Drizzle with a tiny bit of olive oil and sprinkle with salt and black pepper. Roast in the heated oven for 10 minutes.
Remove from the oven and carefully flip the wedges over, keeping them as intact as possible. Drizzle with a bit more olive oil and seasoning.
Return to the oven and roast for a further 10 minutes, until golden brown and cooked to your desired tenderness.
While the cabbage is cooking make the sauce. Melt the butter in a saucepan.
Once it begins to foam add the onion. Cook, stirring frequently, over medium low heat, until it is softened, without allowing it to brown.
Whisk in the flour and Dijon mustard. Slowly whisk in the milk. Stir in the dill weed. Cook, whisking constantly, until the sauce bubbles and thickens. Whisk in the cheese and seasoning to taste.
Place the cabbage wedges on a serving plate and spoon the sauce over top. Serve immediately
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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