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.
Delicious wedges of cabbage . . . roasted in the oven until they are crispy tender . . . and gilded on the edges . . .
Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . . delicious.
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 . . .
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!
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!
*Dill and Mustard Sauced Roasted Cabbage*Serves 4
1 TBS Dijon mustard
1/2 tsp dill weed225ml of milk (1 cup)
2 TBS finely grated Parmesan Cheesesalt and black pepper to taste