Roasted Cabbage Wedges with Onion Dijon Sauce

Adapted from a recipe by Jami Boys, An Oregon Cottage

Note:  I always double this to use a whole head of cabbage, it's quite good as a leftover side dish.  Also, sometimes I skip the roasting and simply steam the cabbage wedges on the stove top to save time.   My wedges usually fall apart, so after cooking, I layer them in a serving dish, cut into manageable pieces and drizzle the sauce over the top. 

1/2 medium green cabbage (about 1 1/2-lbs)
1 tablespoon garlic-infused olive oil (or regular olive oil)
salt & pepper

Sauce:
3 tablespoons butter
2 tablespoons minced fresh onion
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
pinch (1/8 teaspoon) each salt and pepper
optional: chopped chives or parsley for serving

Heat oven to 450 degrees. Line a baking sheet with parchment.

Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.

Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. 

Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm.

To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.