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Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

 

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.

Think you don't like cabbage? I promise you'll change your mind if you take a few minutes to make this yummy roasted cabbage with onion dijon sauce (hint: it's great without the sauce, too!)

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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 Wedges are easy and SO good!

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.

Did you love this recipe? Would you like to have more healthy recipes like this right at your fingertips so you don’t have to search to make meal planning a breeze? Click Here to learn more.

Make Oven Roasted Cabbage Wedges

 

Making Roasted Cabbage Wedges

Roasting cabbage wedges is crazy easy. There are some tricks I’ve learned, though:

  1. 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.
  2. 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.
  3. 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:

Roasted Cabbage Wedges with Onion Dijon Sauce will change how you think about cabbage!

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!

Click the arrow for the full printable roasted cabbage wedges recipe!

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About Jami

Since 2009 Jami Boys has helped readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. Whether it's baking bread, creating a floor from paper and glue, or growing vegetables and canning them, Jami's done it and written about it. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    ★☆ ★☆ ★☆ ★☆ ★☆

  1. Heidi L Brennan says

    April 26 at 4:44 pm

    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.

    Reply

  2. Stacy says

    March 6 at 2:07 pm

    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!

    ★★★★★

    Reply

  4. Kathie G says

    November 16 at 2:44 pm

    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?

    Reply

    • Jami says

      November 20 at 2:39 pm

      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!

      Reply

  5. Claire says

    November 1 at 10:59 am

    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 🙂

    ★★★★★

    Reply

  6. seni says

    July 3 at 9:05 pm

    hi .. looks interesting but i did not see the recipe for the dressing? or sauce. ?

    Reply

  8. Mkeller says

    March 19 at 3:26 pm

    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!

    ★★★★★

    Reply

  9. Lynn says

    March 14 at 6:30 pm

    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.

    ★★★

    Reply

  10. Julie H says

    March 4 at 4:51 pm

    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!!

    ★★★★★

    Reply

  12. Kelly Sweeney says

    January 26 at 5:21 pm

    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!

    ★★★★★

    Reply

  13. Ariel says

    January 8 at 3:00 pm

    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!

    ★★★★★

    Reply

  14. Sheila says

    December 6 at 8:56 am

    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.

    Reply

  19. Roxy says

    July 23 at 11:31 am

    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!!

    Reply

  20. T says

    June 20 at 8:10 pm

    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!!

    Reply