Golden Cabbage Wedges with Dijon Butter, Crispy Chickpeas & Walnuts
Chou rôti à la moutarde - Thick wedges of cabbage are roasted until tender and beautifully caramelized, then finished with a warm Dijon butter sauce, crispy chickpeas, toasted walnuts and fresh parsley. A simple, satisfying vegetarian dish that gives the humble cabbage a delicious French-inspired makeover.
Servings: 4
Calories: 260kcal
Ingredients
- 1 small green or Savoy cabbage
- 1 can 15 oz chickpeas, drained, rinsed and dried
- 1½ tbsp olive oil
- 1 tbsp unsalted butter
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- ¼ cup chopped walnuts
- 1 tbsp chopped fresh parsley
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F / 220°C. Cut the cabbage into four wedges, keeping a little of the core intact so the leaves hold together.
- Arrange the cabbage on a large baking sheet. Scatter the chickpeas around it and drizzle everything with olive oil. Season with salt and pepper.
- Roast for 25–35 minutes, carefully turning the chickpeas halfway through, until the cabbage is tender with deeply golden edges and the chickpeas are crisp.
- Meanwhile, melt the butter gently in a small saucepan. Whisk in the Dijon mustard and lemon juice.
- Transfer the cabbage to a serving platter. Spoon over the warm Dijon butter and scatter with crispy chickpeas, toasted walnuts and parsley.
Notes
The secret is not to rush the cabbage. Those deeply caramelized edges are where the magic happens.
Per serving:
Calories: 260g Protein: 10g Fat: 13g Carbs: 30g Fiber: 9 g 🥬
A little kitchen note: For a fully plant-based version, replace the butter with olive oil.