Roasted cabbage with Dijon garlic sauce

I'm really excited to make this in lieu of a salad in the colder months (I like that it even looks like a cooked version of a wedge salad). Its slightly caramelized flavor from roasting in high heat pairs really well with the Dijon and garlic. It would be great dressed up with some nuts, or bacon, or even something like dried cranberries. Jon, who would never list cabbage as something he likes, was really into this. Roasting, man. It truly transforms the flavor of so many vegetables.

Roasted cabbage

Yields 8 servings
1 head green cabbage
About 3 T olive oil or more, divided
About 1½ tsp salt, divided
Freshly cracked black pepper

Preheat oven to 450 degrees. Cut cabbage into 8 wedges, and cut out the tough core pieces where you can. Try to keep the wedges as intact as possible. Spray a baking sheet with cooking spray, and lay the cabbage wedges, cut-side down. Drizzle each with olive oil, and use hands to rub oil all over the cut side. Then sprinkle with about ¾ tsp of salt and freshly cracked black pepper. Flip cabbage wedges over to the other cut side, and repeat with oil, salt, and pepper. Bake on center rack in oven for 15 minutes. Then carefully flip to other side and roast for 15-20 minutes until golden in parts and fork-tender. You may brush a little more olive oil on the cabbage halfway through cooking on the second side, if you’d like (I always do). While it’s cooking, prepare the sauce (recipe below).

Dijon garlic sauce

Inspired by An Oregon Cottage
Yields enough for 8 servings
1 T Dijon mustard
2 T mayo
1 clove garlic, minced
½ T Lemon juice
3-4 drops Worcestershire sauce
1 tsp champagne vinegar
Pinch salt

Combine ingredients in a small bowl and whisk until combined. Drizzle over roasted cabbage and serve right away. (This sauce can be made a day ahead, and stored in the fridge until ready to serve. Pull from fridge and let it come to room temperature before serving).