Dill and Mustard Sauced Roasted Cabbage

Monday, 15 February 2016

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I think cabbage has to be one of my favourite vegetables.   I love it raw.  I love it steamed.  I love it fried.  I love it roasted . . .  all are very tasty, or at least they are to me, and this recipe here today is one of my favourites.

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Delicious wedges of cabbage . . .  roasted in the oven until they are crispy tender  . . . and gilded on the edges . . .

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Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . .  delicious.

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I used skim milk to cut down on the fat content . . .  and Parmesan cheese.  The thing about Parmesan is that you don't have to use a lot of it to get it's flavour effect . . .

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A little bit goes a very long way, which is great!   Dijon mustard adds a bit of  kick and the dill is a nice touch.  Dill and cabbage go together like peas and carrots!

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I could eat just a plate of this on it's own, but it does make a great side dish for most things.  This is one of those times where the side dish will be the star!

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*Dill and Mustard Sauced Roasted Cabbage*
Serves 4

 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 dill weed
225ml of milk (1 cup)
(you can use skim)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste 

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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

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Bon Appetit!


  1. I love cabbage as well. I think it's an inexpensive and very versatile vegetable but sadly often underrated by people who think it's "too much work".

    One of my favourite ways to eat it is fried with pancetta then blended with sour cream and noodles (another of your recipes, I believe), but I love it in soups, salads, stir fries and as stuffed cabbage rolls. As a child, I loved corned beef and cabbage, but I've not eaten that in many years as corned meats are not available here. I'd never thought to cook cabbage like this and serve it with a sauce, but it sounds quite delicious.

    1. Corned meats are not available here either Marie, just salt beef, which is close but not exactly the same. On we can get tinned corned beef and we are not talking about the same animal are we, lol. It has it's uses but that is not one of them. I have corned my own and it was great, but labor intensive! I hope you will try this! xo

  2. I love it too!
    And it's good for you!!
    Looks great Marie..

    I always want to say Marie Quat' Poches:)

    It was a dear little show..in the 60's..and the star of the children's show was Marie Quat' Poches..she would come to everyone's rescue as she had so many great ideas all the time:)

    1. I hope you will give this a go Monique! I have never heart of Marie Quat'Poches. I will have to look her up! xo

    2. I watched a couple of episodes on You Tube. That song. We never got it in English Canada, probably because it was totally in French, but what a cute show! xo

  3. Well aftre 42 yrs f making sheprd's pies.. sometimes piped..always cross hatched..or swirled w/ fork tines..I think I just made my prettiest yet..because of you and your basket weave:)
    Ahh the little things that make my frozen day;)

  4. Marie can you buy salt beef? I would have thought you would be able to buy it as even the term corn is English and comes from the size of the grain of salt. I dislike tinned foods immensely. The only tinned foods for me are coconut cream/milk and tomatoes. I think this will be on the dinner menu tomorrow night.

    1. The only salt beef which is readily available here is sliced for the most part. I have only ever (in fifteen years) on two occasions seen one whole. I hope you enjoy the cabbage! I think you are in for a treat! xo


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