A revelation in flavor and texture, roasted cabbage wedges 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.
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.
But when I discovered roasting vegetables? Wow, every vegetable tasted amazing roasted - including cabbage!
And believe me, if you haven't tried 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.
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 - and I'm pretty sure when you taste this you will be, too!
Roasted Cabbage Wedges with Onion Dijon Sauce Video
How To Make Oven Roasted Cabbage Wedges
- head of cabbage (obviously!)
- olive oil (bonus points if it's a garlic-infused olive oil)
- salt & pepper
- Dijon mustard
- 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.
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.
- 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!
"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
- 1/2 medium green cabbage about 1½ pounds
- 1 tablespoon garlic-infused olive oil or regular olive oil
- salt & pepper
- 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
- 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.
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This recipe has been updated - it was originally published in 2015.
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