A revelation in flavor and texture, these roasted cabbage wedges are simple and quick to make and are perfectly complimented with a delicious onion-dijon sauce. You won’t believe how good cabbage can be! Check out more Quick Healthy Recipes.
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Welcome – I’m so glad you’re here! Easy, real food recipes are my favorites, and this simple roasted cabbage side dish is a perfect example of what you’ll find in our recipe index.
How do you all 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 here, here, and here, but I also love cooked cabbage now too, even though I didn’t grow up liking it. But cabbage recipes don’t 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?).
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 roasting vegetables? Oh, when I discovered that – holy cow, every vegetable tastes 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. Really.
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 most people who taste this will be, too.
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Make Oven Roasted Cabbage Wedges
Roasting cabbage wedges is crazy easy. There are some tricks I’ve learned, though:
- It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. 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.
And there aren’t many side dishes that take abut 3 minutes to prep before roasting for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the yum factor – and the presentation factor, too.
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.
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 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 side-dish recipes you may like:
Lemon-Garlic Baked Grated Carrots
Spicy Turmeric Roasted Cauliflower
Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans
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Heidi L Brennan says
Have wanted to roast cabbage and had one lollygagging in my fridge. Looking for something interesting but within the conservative taste range of my husband. This recipe popped up on Pinterest, and you had me at Onion Dijon sauce. No need to look further. Had all ingredients on hand. VERY EASY to follow the recipe and came out perfect. Husband loved it. Served alongside Delmonico steaks with caramelized onions. This is a keeper. Plan to try your Turmeric cauliflower next. Recently discovered I and family like it. Have been adding turmeric and cayenne to many recipes. This will please our spice loving adult children when they visit too.
Jami says
This is so wonderful, Heidi – I’m so glad! Your menu sounds incredible, too. 🙂 I hope you enjoy the cauliflower as well.
Helen says
Can you use red cabbage and have the same results? Thanks
Jami says
Yes, though I do think red cabbage tastes a bit different.
Stacy says
I made This last night for a dinner party. It was absolutely delicious. I wondered if I could add cream to the sauce and see in one of the comments that that is the suggestion. I am going to try that for sure next time. Thank you for the delicious recipe!
Jami says
I’m glad you enjoyed this, Stacy!
Sam says
This was so tasty! Definitely a new family favorite! Thanks for sharing!
Kathie G says
I was so excited about making this, but my sauce didn’t come out as creamy as yours but more stiff and thick. Not pourable. What might I have done wrong?
Jami says
Hmm, this is the first time I’ve heard about it being too thick (most have said it separates, which it does, but is easy to reconstitute with whisking well…). I’ve no idea how that happened, Kathie!
Claire says
I don’t know what these people are talking about when they call this recipe “gross’ — for me, it was the most innovative, delightful thing I’ve tasted in a while! Absolutely freakin’ delicious!!! Thanks for posting. Will be back to your website for more ideas 🙂
Jami says
Thank you so much, Claire!!
seni says
hi .. looks interesting but i did not see the recipe for the dressing? or sauce. ?
Jami says
Follow the arrows at the top or bottom for the full recipe!
Ashley says
My sauce separated and isn’t creamy at all! : (
Brenda says
Onion Dijon sauce… gross. Separated and looked terrible
Jennifer says
Mine did the exact same thing.
Mkeller says
Oh my gosh!!!! My family LOVES this recipe!! We call it “Our Whataburger”! It tastes just like a Whataburger with the mustard and onions!!! So good!
Jami says
That’s a first, ha!
Lynn says
This was good but my cabbage took a LOT longer to roast, more like 45 minutes. Kind of ruined the meal as I had it timed for 25 minutes. If you are going to keep the wedges in tact plan on a longer cooking time.
Julie H says
Yum. Yum. Yum. The first time I made this, my only “complaint” was there was not enough sauce. I make about 4x the recipe, and serve alongside cabbage and corned beef. Which I am doing right now. Thanks!!
Jami says
I can’t believe I haven’t tried this with corned beef – great idea!
Liz G says
I tried this recipe and it is delicious.
Kelly Sweeney says
I make this recipe often. It is so good, I am always tempted to eat the whole cabbage. As a vegan, I simply sub vegan butter, and have used different mustards and even red onions when I had no white-and all versions are SIMPLY delicious. Thanks for the recipe. PS I like to roast my cabbage until some of the leaves are crispy, dark brown almost. So good!
Jami says
Agreed – the crispy edges are the best!
Ariel says
I never thought to roast cabbage! This is now one of my favorites – the sauce is so decadent, and the charred cabbage really has a great depth of flavor. I’ve made it both as a complete meal and as a side. Now I know what to do when heads of cabbage are marked down to $.49!
Jami says
So glad you like it, Ariel! It does make you see cabbage in a whole new light, doesn’t it?
Sheila says
This was a very simple recipe to make. My husband loved it also and I must say that the Dijon sauce was the perfect touch to send it to a five star level for me.
Jami says
I’m so glad you liked it, Shelia!
Suellen says
Looks wonderful, I’m trying it.
Haylin says
so more ish, I wrap the cabbage now individually in tin foil and it steams it!
Melissa O. says
Easy and delicious. A revelation. Thanks!
Jami says
You’re welcome, Melissa – I feel the same way. 🙂
Donna says
Absolutely delicious!
Roxy says
I have made this twice now and absolutely love it. I would never have thought to roast the cabbage or marry the Dijon with garlic. Loved this!!
Jami says
I’m so glad, Roxy!
T says
Jami, thank you many times over for posting this recipe! It was the first roasted cabbage recipe that I just couldn’t get out of my mind! I’m a fellow Oregonian but now reside in Arizona. It’s blazing hot down here (record-breaking this summer) so we opted to grill the wedges instead of turning on our oven. Worked brilliantly! Also, I noticed that quite a few people talked about the sauce breaking..I noticed that if I slowly incorporated the mustard as the butter melted the sauce didn’t have a chance to separate (I stirred pretty frequently as well). I decided to add a splash of apple cider vinegar and honey to kick it up a bit. My husband and were so shocked at how tasty grilled cabbage can be! We’ve decided that we HAVE to eat it again for dinner this week. Your recipe has completely changed how I view cooked cabbage!! Thank you!!
Jami says
I’m so happy to know this, T! Yes, we’ve grilled it, too – I should publish that, too. 🙂