Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at noon on Friday, April 15.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from March 11.
Roasted Cabbage Wedges with Onion Dijon Sauce
Provided by Lepp Farm Market
I can assure you this easy side dish will convert even the most skeptical cabbage avoiders. The creamy, mild flavour of these wedges surprised me. I never would have expected such a delicious side dish from cabbage. In addition, the sauce pairs beautifully with a mild fish, so go crazyand double the sauce recipe, roast some seafood, and you’re set for dinner! All you need is a loaf of crusty bread to round out a nutritious meal.
1/2 medium green cabbage (about 1 1/2 lbs)
1 tbsp. extra-virgin olive oil
1 clove garlic, finely minced
To taste, salt and pepper
3 tbsp. butter
2 tbsp. minced fresh onion or shallot
1 tbsp. Dijon mustard
1/2 tsp. minced garlic
1/8 tsp. each salt and pepper
Optional: chopped chives or parsley for serving
Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
Cut cabbage half into four equal wedges, leaving the core intact, and set on prepared baking sheet. Resist the urge to cut the wedges into smaller pieces as the bigger pieces hold together better and cook more evenly. You can always cut them into smaller pieces when serving.
Mix oil and garlic, and use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm.
To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.