Preheat your oven to 425°F (220°C).
Arrange the cabbage wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Roast in the preheated oven for 25-30 minutes, or until the edges are golden brown and the cabbage is tender.
While the cabbage is roasting, heat a small pan over medium heat and add a bit of olive oil.
Add the chopped onion to the pan and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the Dijon mustard, honey, vegetable broth (or water), and apple cider vinegar. Let the mixture simmer for a few minutes until slightly thickened.
Remove the pan from heat and set aside.
When the cabbage wedges are done roasting, arrange them on a serving platter and drizzle with the onion dijon sauce.
Garnish with chopped fresh parsley if desired and serve warm.
Variations & Tips
For a little kick, you can add a pinch of red pepper flakes to the onion dijon sauce. If you prefer a vegan option, replace the honey with maple syrup. For an added layer of flavor, try sprinkling some grated Parmesan cheese over the cabbage wedges before roasting. This recipe is very flexible—feel free to experiment with your favorite spices and herbs.
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My German grandma first made this recipe for me. Been fixing it for years!
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