Side Dish: United States – Mustard-Caraway Roasted Cabbage Wedges with Cider-Glazed Apples

Serving Size: 4

Approximate Time

Prep 10 min

Cook 27 min

Total 37 min

Ingredients

1 medium green cabbage (about 2 lb / 900 g), cut into 8 wedges, core intact
1 small tart apple (e.g., Granny Smith), cored and thinly sliced
2 tbsp (30 ml) unsalted butter, melted
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) whole-grain mustard
1 tbsp (15 ml) apple cider vinegar, plus 1 tsp (5 ml) for finishing
1 tsp (5 ml) honey
1 tsp (5 ml) caraway seeds, lightly crushed
3 / 4 tsp kosher salt
1 / 2 tsp freshly ground black pepper
2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

Preheat the oven to 450°F (230°C). Place a rimmed baking sheet on the middle rack to heat while the oven preheats.
In a bowl, whisk together the melted butter, olive oil, whole-grain mustard, 1 tablespoon cider vinegar, honey, caraway seeds, salt, and pepper.
Reserve half of the mustard mixture in a separate bowl for brushing later. Toss the cabbage wedges gently with the remaining half, keeping the wedges intact.
Carefully remove the hot baking sheet and arrange the cabbage wedges cut-side down. Spoon any marinade left in the tossing bowl over the wedges.
Roast for 15 minutes until the bottoms are browned.
Flip the wedges, brush with the reserved mustard mixture, and scatter the apple slices around the pan.
Roast 8–12 minutes more, until the edges are charred and the cores are tender, and the apples are softened and glossy.
Transfer to a platter, splash with the remaining 1 teaspoon cider vinegar, and sprinkle with chopped parsley. Serve hot alongside the lamb stew.