A revelation in flavor and texture, roasted cabbage wedges with sauce are simple and quick to make. Don't skip the delicious onion-dijon sauce - it's what takes the wedges over the top. This will change how you feel about cabbage!
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How do you feel about cabbage? Don't hold back, tell me your real thoughts.
Because I'm thinking most people think cabbage is only good for coleslaws - if even that.
Now I'm a slaw lover, as you can see from this Caesar Slaw, this Spicy Asian Slaw, and this Cumin-Lime Slaw, but I also love cooked cabbage now too, even though I didn't when I was younger.
But cabbage recipes don't seem to get much love in the food world, do they?
I mean, I never hear people talking about the latest cabbage recipe they saw on Pinterest, like you hear with kale or brussels sprouts (which are basically little cabbages, right?).
Update: Well, this recipe helped change that - it's been shared and pinned over half a million times on Pinterest alone since the original publication!!
As for me, I'm pretty sure I was scarred from those elementary school lunch piles of soggy green...stuff. I think now it was mainly spinach, but I didn't touch any cooked greens for many, many years.
It was actually Asian food that turned me around, since stir-fries are best when the vegetables are left still crisp and I realized that green vegetables are great when they aren't cooked to death - especially cabbage.
Roasted Cabbage?
But when I discovered roasting vegetables? Wow, every vegetable tasted amazing roasted - including cabbage!
And believe me, if you haven't tried oven roasting cabbage you are NOT going to believe what it does to this (formerly) lowly vegetable.
Slightly crispy edges and melting centers with a slightly sweet flavor. Honest.
And then when you add the sauce for the cabbage made of onions and Dijon mustard? It's that much better.
In fact, my brother stopped by while I was making these and after saying it smelled good, I told him it was roasted cabbage and you should've seen his nose crinkle up!
But I had him try it, and he was won over from the flavor of the roasted cabbage with mustard sauce and onions.
And I'm pretty sure when you taste this you will be, too!
Roasted Cabbage Wedges with Onion Dijon Sauce Video
How Do You Roast Cabbage Wedges?
Ingredients
- head of cabbage (obviously!)
- olive oil (bonus points if it's a garlic-infused olive oil)
- salt & pepper
Sauce for Cabbage:
- butter
- onion
- Dijon mustard
- garlic
- salt & pepper
- chives or parsley for serving (optional)
Shop this recipe:
- The classic Dijon mustard.
- Stainless steel 1-qt. saucepan is the size I use to make the sauce.
- I like small silicone pastry brushes to apply the olive oil - no stray bristles!
- Garlic infused olive oil is a great upgrade from regular for this roasted cabbage.
- Serve the cabbage wedges on simple white plates like these.
Directions
Roasting cabbage wedges is crazy easy.
- Cut the head of cabbage into wedges and place on a greased or lined baking sheet.
- Brush each wedge with olive oil and then sprinkle with salt and pepper.
What is a wedge of cabbage?
Cut the cabbage into wedges by removing the outer leaves of the head, then cut the head in half. Cut each half into 4-5 wedges (depending on the size of your cabbage head), leaving some of the core in each wedge so they will stay together.
- Roast for about 20 minutes at 450, turning once, or until the edges turn brown and crisp (it may take longer depending on how thick your wedges are).
- Make the sauce while the wedges roast.
Here are some tricks I've learned to make this simple recipe even easier and better:
- It's easiest to deal with the wedges if you leave the core intact and let people cut it out when they're eating it (if they want). Most other recipes will tell you to core them - don't do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.
- Don't try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you're serving). It's easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.
- They are perfectly good with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil (I like Trader Joe's brand) it takes it to a whole other, wonderful level. Garlic olive oil has quickly become a staple in our house.
There aren't many dishes that take about 3 minutes to prep before roasting for about 20 minutes.
With another couple of minutes while they're roasting spent making the onion-dijon sauce, you've just upped the yum factor - and the pretty factor, too.
I mean, wouldn't these be great served for company? And I'm pretty sure you will have some cabbage lover converts if you do.
Maybe cabbage recipes will be showing up more regularly on everyone's menus!
Roasted Cabbage Wedges FAQs
Roasting the cabbage gives it a mild, buttery flavor and changes the texture to soft on the inside and crispy on the edges with a caramelized flavor.
The benefits of raw cabbage are the same when roasted - a half cup contains vitamins C, A, and K, as well as fiber, folate, potassium and magnesium. (source)
Anything, really! I like to serve it with chicken or sausages that can be cooked in the over right along with the cabbage.
The sauce may separate on you if you make it and then let it sit. Whisk really hard right before pouring (refer to video). Some people have warmed the mustard first. The main thing is that it tastes amazing!
Best Comments
"The best roasted cabbage recipe I've ever eaten. Delicious." -Chris
"This is ridiculous! So simple and tastes amazing." -Susie
"This is fantastic! We’ve had it 3 times in the last week. I want to pour the dressing over everything, it’s addicting. My husband said - don’t lose this recipe." - Mona
Roasted Cabbage Wedges with Onion Dijon Sauce
Ingredients
- 1/2 medium green cabbage about 1½ pounds
- 1 tablespoon garlic-infused olive oil or regular olive oil
- salt & pepper
Sauce:
- 3 tablespoons butter
- 2 tablespoons minced fresh onion
- 1 tablespoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/8 teaspoon each salt and pepper
- optional: chopped chives or parsley for serving
Instructions
- Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
- Cut cabbage half into four equal wedges and set on prepared baking sheet. 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 (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
- To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.
Notes
Nutrition
More easy sides you may like
Lemon-Garlic Baked Grated Carrots
Spicy Turmeric Roasted Cauliflower
Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans
This recipe has been updated - it was originally published in 2015.
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Laura says
Does it matter what color onion?
Jami says
No!
Jan says
This is one of my favorite recipes. Perfect to serve guests. It is ridiculously easy and everyone who I serve it to loves it. I am writing this review because for about the 10th time I am serving it to guests for dinner. Side Note: I love to cook but I am not gifted in the kitchen therefore easy delicious recipes are necessary for me. Thank you for making this mediocre cook look good.
Jami says
Oh, how I love this!! Thank you so much for leaving a review and letting me know how much you like this recipe, Jan. 🙂
Pam says
The roasted cabbage wedges with Dijon sauce has become one of my husband and my favorite side dishes. If I forget to make some garlic infused olive oil I just mince up some garlic put it on the wedges with the olive oil before roasting. We love roasted cabbage, but the sauce makes this dish 5 stars.
Jami says
Oh, thank you so much, Pam! I'm so glad you guys like this - thanks so much for reviewing, too!
Amy Jo McCord says
Sooo Good! I cut my cabbage into steaks and roasted Bratwurst along with it. The sauce is a fantastic complement to both. There are only 2 of us, but I made the full amount of sauce. We were literally licking our plates. My husband says You're a Genius! Thanks for sharing!
Jami says
Thank you so much, Amy - I'm thrilled you enjoyed this!
Kathy Epps says
Isn't it funny -- I loved cooked cabbage but would only eat it one way raw! However, your recipe is amazing and I've been making it for a few years. Even my grown son who did not like cooked cabbage thought it was really good! When I received your email today about the one veggie you only ate raw, I had to smile -- and now I have to remember to add this one to my menu planning as it been too long since I've made.
Jami says
Yes! I figured I wasn't the only one. 🙂
Lola says
Hi Jami, was wondering what kind of bake that you are trying to achieve with this recipe. My oven has a mind of its own and wanted to know if the cabbage is to be fork tender when determining if it's done or not? Or is it meant to be tender crisp? Instead of just going by the amount of time in the oven I like to go by feel. Thanks so much! I'm excited to try this.
Jami says
I like to see some of the edges browning like in the photos - when that happens the wedges are more tender towards the edges, but a bit firm still towards the center. Hopefully that helps!
Lazy K says
I have a freezer full of cabbage. Can frozen cabbage be roasted?
Jami says
I haven't tried it with wedges, but I do add cut up frozen cabbage to roasted veggie bakes all the time. I think they turn out fine.
I would test a little and see what you think.
Sarah says
Made this tonight for dinner and loved it! Will definitely be making it again and I already shared it with my best girlfriends! Definitely need to make more of the sauce bc it’s that good. I added Brussels sprouts when I roasted the cabbage and served it over rice. So so good! My sauce did separate but it tasted great. And the roasted time worked great for me as well. Thank you for this quick yet delicious recipe!
Jami says
Glad you liked this so much, Sarah! Good to know about adding the sprouts, such a good idea.
Lin says
I am so happy to have found your recipe via Yvonne @ StoneGable! It was divine and I will be making it quite often! We love cabbage and it was a lovely way to add to our recipes. Thank you so much!
Jami says
Thank you - so glad you enjoyed it!
Margie L says
Found on Pinterest.
My first time with roasted cabbage. Total game changer! Had this in place of fries with our smoked juicy Lucy burgers. Had some leftover red onion and was the perfect offset to the subtle Dijon and sweet cabbage.
Only thing I would do differently is make MORE sauce. Love. Love. Love.❤️
Thanks for the recipe!
Jami says
That sounds delicious, Margie - thank you so much for the review!!
Chris G. says
The best roasted cabbage recipe I've ever eaten. Delicious.
Jami says
Thank you - so glad you liked the cabbage this way!
Chad says
Amazing
Jami says
Thanks for the review!
Susie says
This is ridiculous! So simple and tastes amazing. We had leftovers so we poured the extra sauce between all the leaves. Reheated in in the microwave ( I know...the microwave) but it tasted delish the next day as well. I did add a pinch of cayenne to the sauce since we love spicy. But this recipe is a keeper!
Jami says
Sounds great - I use the microwave too, lol.
Thanks so much for the review!