Cabbage Wedges
This simple recipe will change your perspective on cabbage. The great cabbage makes a really awesome side. It packs a great crunch and is still surprisingly juicy! The mustard and the sun-dried tomatoes really work well together.
This recipe is the most highly request by my mother! She keeps asking for it again and again. The mother stamp of approval is here!
This is a great side dish! It stays really nice and crunchy even if you use it for meal prep.
Note on cabbage: I found that Taiwanese cabbage is so delicious. The shape is flatter and wider than the green cabbage that we're used to seeing. It is a bit sweeter and has a lighter, crisper crunch.
Cabbage Wedges
Serves 5
- 1 head of cabbage
- 3 tbsp oil
- 2 tbsp mustard
- 1 handful of sun-dried tomatoes, chopped
- Sprinkle of salt, pepper, and red chili flakes
Preheat oven to 350 F
Cut the cabbage into wedges
In a small bowl, whisk together the oil, mustard, sun-dried tomatoes, and seasonings
Use a brush to brush the mustard mixture onto both sides of the wedge
Bake for 30 mins or until tender
Cooking Notes:
To plan the cut, think of cutting the cabbage like an apple. Half of the whole cabbage, then half of that, then depending on the desired size, half or a third of that piece.
The sun-dried tomatoes have a tendency to fall off, so you can leave them until the end to distribute them evenly.
Try not to use too much oil because cabbage doesn't soak up oil so it ends up sitting in a pool of oil.
Brush into the cracks and crevices of the cabbage to really get the flavor in.
Bake time will vary on the size of your cabbage!
