May 21, 2015

Home » Food & Recipes » Side Dishes » Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Roasted Cabbage Wedges Recipe with Onion Dijon Sauce

Name: Roasted Cabbage Wedges with Onion Dijon Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

Jump to Recipe

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.

Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

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.

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

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!

Print Recipe

4.63 from 8 votes

Roasted Cabbage Wedges with Onion Dijon Sauce

A revelation in flavor and texture, roasted cabbage wedges are easy and perfectly complimented with an onion-dijon sauce.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Yield: servings

Author: Jami Boys

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

*The sauce may separate, so whisking right before topping the cabbage will emulsify it again.

Nutrition

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

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

Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.

Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables

Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.

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.