I know the title of this post says roasted cabbage  wedges but the picture is of cauliflower! The original recipe calls for cabbage but I wanted to switch it up and try it with cauliflower instead . . . but I don’t recommend doing that! The sauce did not take to the cauliflower the way it did with cabbage . . . sometimes experimenting in the kitchen works, and sometimes it doesn’t 😉

I used my chickpea meatball recipe that I had made a while back, as well as my homemade red sauce! The only thing I added to the sauce this time was peppers and onions (per Sean’s request), which ended up being perfect for the subs. I also served this meal with steamed collard greens.

Disregard the burnt food in the background. It was eggplant that I had accidentally left in the oven for like two days (impressive, I know)

Football season is officially here (yes!) and these subs would be perfect to make for one of these chilly Football Sundays ❤ Definitely a crowd pleaser . . . Vegan or not !

Ingredients – Roasted Cabbage Wedges 

-1/2 medium green cabbage

-1 Tablespoon oil

-Salt and pepper to taste

Ingredients – Onion Dijon Sauce

-3 Tablespoons Vegan butter

-2 Tablespoons fresh onion, minced

-1 Tablespoon dijon mustard

-Salt and pepper to taste

Directions

-Heat oven to 450° Fahrenheit & line a baking sheet with parchment paper (I lightly greased a baking dish with coconut oil instead)

-Cut cabbage into 4 equal wedges & set on your prepared baking sheet or glass. Use a pastry brush to coat each wedge with oil & sprinkle with salt & pepper. Turn wedges & repeat

-Place the baking sheet in the oven & cook for 10 – 12 minutes. Flip the wedges & roast until nicely browned, about 8 – 10 minutes more

-Meanwhile, make the sauce by adding all the sauce ingredients to small saucepan & cook over medium heat until the butter is completely melted. Keep warm

-To serve, place the wedges on a plate & drizzle with the sauce

I added Vegan mayo to my subs & Sean add nondairy Parmesan to his!

XOXO