Roasted Red Cabbage Wedges with Caraway Cream Sauce
On a scale of one to ten, cabbage tops out at a ten in our house. Red cabbage is a nutritious vegetable that is naturally anti-inflammatory and packed with Vitamin C & A. It’s also high in folate, which is a necessary ingredient in the production of DNA and genetic material — who would’ve guessed! My point is this: if you aren’t a cabbage-eating human, today's recipe will tip your scale in a heartbeat.
These deliciously-roasted cabbage wedges strike a balance of flavor when drizzled with a creamy caraway sauce. Put on your jammies, we’re staying home with a comfort food dinner of roasted cabbage & red potatoes with grilled Field Roast sausages!
Preheat oven to 375°
Bake the cabbage wedges – Line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges evenly. Drizzle with olive oil and season generously with salt and pepper.
Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
Make the caraway cream sauce – In a high-speed blender, add the cashews and beer. Blend until smooth about 2 minutes.
In a saucepan over medium heat, sauté the shallot in olive oil until translucent. Add the garlic and caraway seeds and cook for an additional 1-2 minutes. Add the cashew – beer mixture, stirring to combine. Cook over medium heat until the mixture is thickened, about 10 minutes. Season with salt and pepper. Keep warm.
For a cozy winter dinner – Grill some vegan sausages, roast some red potatoes and serve with the cabbage wedges drizzled with the caraway cream sauce.
- 1 medium red cabbage, cored and cut into 8 large wedges
- 2 tbsp olive oil
- salt and pepper
- ½ cup raw cashews
- 1 bottle Guinness or other dark stout
- 2 tbsp olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tsp black caraway seeds
- ½ tsp salt
- black pepper to taste
- 4 grilled vegan sausages, I prefer Field Roast Italian sausages
- roasted red potatoes