Roasted Cabbage Wedges with Creamy Mustard Sauce

Simple but delicious, these Roasted Cabbage Wedges with Creamy Mustard Sauce are perfect with any entree!

Roasting vegetables brings out so much sweetness and flavor, it's impossible not to love them. Cabbage doesn't really come to mind when planning a weekly menu, but it should be - cabbage is cheap, healthy, and versatile.

The Creamy Mustard Sauce is a delicious compliment to this roasted cabbage. I like to serve it cold with the hot cabbage. To make this even easier to eat, cube the cabbage into bite size pieces before roasting. They'll cook faster this way, so just watch them closely.

Roasted Cabbage Wedges with Creamy Mustard Sauce

• 1/2 a green cabbage, cut into 4 wedges
• olive oil or melted coconut oil
• salt, to taste
• pepper, to taste
• Creamy Mustard Sauce, recipe below

Creamy Mustard Sauce

• 1/4 cup sour cream (half can be substituted with plain greek yogurt)
• 1 garlic clove, minced
• 1 tablespoon coarse ground mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried minced onion
• salt, to taste
• pepper, to taste

Preheat the oven to 425 F. Line a sheet pan with foil or parchment paper. 

Add all the sauce ingredients to a bowl and mix to combine. Cover and refrigerate until ready to serve. 

Drizzle olive oil over cabbage wedges and sprinkle with salt and pepper on both sides. Place on sheet pan and roast for 20 minutes. Flip then roast about 10 minutes, or until tender and browned. 

Move to a serving plate and serve with cold mustard sauce.