For the butter:
7 tbsp unsalted butter, softened/slightly melted
2 tbsp honey
1 tbsp yellow mustard
2 tbsp chopped scallions
2 cloves garlic
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper
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For the cabbage:
1 medium head cabbage, sliced into 6 wedges
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For the ranch:
1/4 cup tahini
1/4 cup plain yogurt
2 tbsp chopped scallions
2 tbsp fresh chopped parsley
1 tbsp lemon juice
1 tbsp ranch seasoning
1/4 tsp salt
1/4 tsp pepper
2-3 tbsp water
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Toppings:
Chopped pistachios
Chopped scallions
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1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
2️⃣Make the compound butter. Add the butter, honey, mustard, scallions, garlic, olive oil, salt and pepper to a small bowl. Use a fork to mix together to create a paste. Set aside.
3️⃣Add a spoonful of the butter to each of the cabbage wedges, spreading evenly over the tops. Flip, then generously coat the other side and the sides in the butter. Place them in the oven and roast for about 40-50 minutes, flipping after about 30 minutes. The bottom should be caramelized. **Note: if the edges look as if they are getting too dark, then cover with foil for the remaining time.
4️⃣While the cabbage roasts, make the ranch. Add the tahini, yogurt, lemon juice, scallions, ranch, salt, pepper and water to a high speed blender. Blend until smooth. For thinner consistency, add more water one teaspoon at a time.
5️⃣Serve topped with the ranch, scallions, and pistachios.

#recipe #cabbage #honeymustard

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