Delicious Roasted Cabbage with Irish Twist (Print version)
Tender roasted cabbage wedges brushed with Irish mustard butter, finished with cheddar, herbs, and crisp browned edges.
# Ingredients:
For the cabbage
01 -
1 medium green cabbage, about 2 1/2 lb (1.1 kg)
02 -
2 tablespoons olive oil
03 -
3/4 teaspoon kosher salt, plus more to taste
04 -
1/2 teaspoon black pepper
For the Irish mustard butter
05 -
3 tablespoons salted Irish butter, melted
06 -
1 tablespoon whole-grain mustard
07 -
1 teaspoon Dijon mustard
08 -
2 teaspoons apple cider vinegar
09 -
1 teaspoon honey
10 -
1 garlic clove, finely grated
11 -
1/2 teaspoon caraway seeds, lightly crushed
For finishing
12 -
3 oz (85 g) sharp Irish cheddar, finely grated
13 -
2 tablespoons chopped fresh chives
14 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Place a large rimmed sheet pan in the oven and heat to 425 degrees F. Let the pan heat for at least 10 minutes so the cabbage browns quickly.
02 -
Remove any wilted outer leaves. Cut the cabbage through the core into 8 sturdy wedges, leaving a small piece of core attached to each wedge.
03 -
Brush the wedges with olive oil and season with salt and pepper. Carefully arrange them cut-side down on the hot pan and roast for 15 minutes.
04 -
Stir the melted Irish butter, whole-grain mustard, Dijon, apple cider vinegar, honey, garlic, and caraway together in a small bowl.
05 -
Flip the cabbage wedges with a wide spatula. Brush with the mustard butter and roast for 12-15 minutes more, until tender in the center and browned at the edges.
06 -
Sprinkle the cheddar over the hot wedges and return the pan to the oven for 2 minutes, just until the cheese softens. Finish with chives and parsley before serving.
# Good to know:
01 -
Serve hot for the best crisp edges.
02 -
Leave the core attached so the wedges hold together.
03 -
Nutrition is an estimate per serving.