• Skip to main content
  • Skip to primary sidebar

An Oregon Cottage logo

  • Recipes
    • Best Desserts
    • Easy Salads
    • Easy Side Dishes
    • Homemade Breads
    • Sourdough
    • Homemade Soups
    • Pantry Basics Recipes
    • Simple Dinner Recipes
    • Simple Slow Cooker Recipes
    • Simple Snacks
  • Canning & Preserving
    • Canning Recipes
    • Dehydrator Recipes
    • Freezing Produce
    • Fermented Food Recipes
  • Gardening
    • Yard & Garden Tour
    • Vegetable Garden
    • Flowers, Beds & Borders
    • Gardening Tips
    • Ultimate Vegetable & Fruit Guides
  • DIY & Remodeling
    • 1900 Farmhouse
    • 1982 Ranch-turned-Cottage
    • Easy Handmade Gifts
  • Shop
    • Flexible Planner, Cookbooks, Ebooks & More
    • An Oregon Cottage's Amazon Shop
    • Shopping and Gift Guides
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Organic Gardening
  • DIY & Remodeling
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Get my newsletters + access to a library full of printables!

    Home » Blog » Whole Food Recipes » Easy Side Dishes

    May 10, 2022 | By Jami

    Roasted Cabbage Wedges with Onion Dijon Sauce

    Jump to Recipe
    roasted cabbage wedges with sauce

    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!

    Visit the Quick Healthy Recipes page for even more good for you recipes.

    roasted cabbage wedges-onion dijon sauce with text

    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.

    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 Wedges-no sauce

    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?

    cutting 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.
    olive oil on cabbage wedges

    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.

    Cabbage wedges ready for roasting
    • 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).
    Onion Dijon Sauce in bowl
    • Make the sauce while the wedges roast.

    Here are some tricks I've learned to make this simple recipe even easier and better:

    1. 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.
    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.
    Roasted Cabbage Wedges-Onion Dijon Sauce on platter

    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

    What does roasted cabbage taste like?

    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.

    Is roasted cabbage healthy?

    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)

    What does cabbage pair well with?

    Anything, really! I like to serve it with chicken or sausages that can be cooked in the over right along with the cabbage.

    My sauce separated - what can I do?

    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-Onion Dijon Sauce on platter
    Print Recipe Pin Recipe
    4.55 from 203 votes

    Roasted Cabbage Wedges with Onion Dijon Sauce

    Amazing flavor and texture, roasted cabbage wedges are quick & easy with an onion dijon sauce that makes it that much better.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American
    Yield: 4 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

    Serving: 1wedge | Calories: 140kcal | Carbohydrates: 7.4g | Protein: 1.8g | Fat: 12.4g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 126mg | Fiber: 3.1g | Sugar: 3.9g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
    Pin this arrow
    making roasted cabbage wedges

    More easy sides you may like

    Garlicky Grated Baked Carrots spoon

    Lemon-Garlic Baked Grated Carrots

    Looking to add healthy side dishes to your meals? Spicy Turmeric Roasted Cauliflower will win you over!

    Spicy Turmeric Roasted Cauliflower

    Delicious Cabbage Salad with Creamy Feta Vinaigrette and Spiced Pecans

    Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans

    This recipe has been updated - it was originally published in 2015.

    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.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. 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.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mary says

      January 05, 2021 at 6:39 pm

      5 stars
      Delicious and so easy to prepare.

      Reply
      • Jami says

        January 06, 2021 at 10:35 am

        Glad you liked this, Mary - thanks so much for the review!

        Reply
    2. Lisa smith says

      October 26, 2020 at 4:14 pm

      Added a splash of balsamic vinegar to the sauce. awesome!

      Reply
      • Jami says

        November 02, 2020 at 3:40 pm

        That does sound good, Lisa!

        Reply
    3. Emily says

      October 12, 2020 at 12:32 pm

      Could someone tell me the flavor profile of this dish? Specifically, is this more sweet or savory? I'm thinking about making this as a side to go with pumpkin ricotta stuffed shells and I'm trying to figure out if it would compliment the sweetness of the pumpkin or if this dish is sweet itself and it would just be too much sweetness.

      Reply
      • Jami says

        October 12, 2020 at 12:51 pm

        This is savory, Emily!

        Reply
        • Emily says

          October 12, 2020 at 1:42 pm

          Thanks so much! I cannot wait to make this!

          Reply
    4. Teresa says

      September 23, 2020 at 2:18 pm

      This recipe is SOOOOO good. However, I'm having a similar issue as others with the sauce not emulsifying. I'm not sure what the culprit could be, but I hope you can maybe test this a bit and provide an edit or note (i.e. do the onions need to be reeeeeeaaaalllly small? Or does the dijon need to be added before the butter melts? etc.)

      Reply
      • Jami says

        September 28, 2020 at 2:57 pm

        Yes, I do, too, sometimes. I just whisk it right before pouring like I show in the video.

        Reply
    5. laura says

      September 06, 2020 at 6:16 pm

      Omgosh, delicious cabbage recipe!!!! Love love this recipe. I always have left over after making cole slaw for the 2 of us and trying to stay away from carbs so cabbage/noodles is out. Came upon this recipe and its a keeper. Thanks 😊

      Reply
      • Jami says

        September 07, 2020 at 1:24 pm

        Yeah! Glad you discovered it - it really is a great way to use cabbage. 🙂

        Reply
    6. Jaime says

      August 21, 2020 at 7:04 pm

      Absolutely delicious! So simple to make, but the flavor and texture are fabulous! Cooked longer than recipe called for, but probably depends on size of your cabbage. I'm hard to impress, but here I am. This recipe is a keeper!

      Reply
      • Jami says

        August 24, 2020 at 3:18 pm

        So glad you were impressed with this recipe, Jaime!

        Reply
      • Andrea says

        November 29, 2022 at 3:33 pm

        4 stars
        I made this as a side dish with dinner tonight. My husband really enjoyed it. The Dijon was a little strong for my tastes so would probably cut back on it a bit next time. But overall, a good dish. Thanks for sharing.

        Reply
        • Jami says

          November 29, 2022 at 4:14 pm

          I'm glad you and your husband enjoyed it, Andrea!
          And that's one of the benefits of making things ourselves - being able to adjust to our tastes. 🙂

          Reply
    7. Mona Boyd says

      April 24, 2020 at 12:24 pm

      5 stars
      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. 🙂

      Reply
      • Jami says

        April 24, 2020 at 1:16 pm

        Love this! Thank you so much for the review. 🙂

        Reply
    8. Patrica Mobley says

      April 17, 2020 at 9:50 am

      5 stars
      I've got to try this I love cauliflower, with the price of food rising every day, this may just become a staple in my home.

      Reply
      • Jami says

        April 17, 2020 at 11:24 am

        Hope you like it!

        Reply
    9. Susan Foster says

      March 12, 2020 at 2:49 pm

      5 stars
      This was fabulous and so simple! In my keeper file for sure especially since I usually have all the ingredients regularly stocked

      Reply
      • Jami says

        March 14, 2020 at 11:24 pm

        I’m so glad, Susan!

        Reply
    10. Jenna says

      February 28, 2020 at 7:34 am

      How would this keep if I were to cook it in advance? And what reheating method would you recommend? Thanks!

      Reply
      • Jami says

        February 28, 2020 at 12:23 pm

        Hmmm, I would probably heat it in the oven again to try and get the crisp edges, but I haven't tried it. Maybe at the same temperature but just for 5 minutes?

        Reply
    11. ellen brehne says

      January 13, 2020 at 12:41 pm

      unbelievably good! made it three times already. 5 stars.

      Reply
      • Jami says

        January 15, 2020 at 11:39 am

        Yay!

        Reply
    12. Judith says

      January 02, 2020 at 11:41 am

      5 stars
      Absolutely amazing. Best cabbage I’ve ever had.

      Reply
      • Jami says

        January 06, 2020 at 3:02 pm

        Yay - I thought the same thing. 🙂

        Reply
    13. Alex says

      November 29, 2019 at 6:51 pm

      Do you have any suggestions on a butter/oil alternative for the sauce?

      Reply
      • Jami says

        December 04, 2019 at 12:57 pm

        I've only made it with butter, Alex, so I can't talk about flavor. You can use an olive oil and see how it turns out.

        Reply
    14. Wendy Barry says

      November 09, 2019 at 10:10 am

      This was very good. Super easy. 450' was a little to high for my oven and some of the cabbage got a little burnt/crispy. I couldn't cut the cabbage so that the core was on all pieces, will have to try differently next time
      I cheated and used a Seggiano Artichoke and Garlic Sauce to drizzle a small bit across the cabbage steaks. I ended up
      eating half a cabbage LOL.
      Thank you for this easy delicious recipe.

      Reply
      • Jami says

        November 11, 2019 at 10:31 am

        You're so welcome, Wendy! It is true that it's easy to eat a lot of cabbage this way - who knew? 🙂

        Reply
    15. Cheryl says

      November 02, 2019 at 6:12 pm

      My sauce turned out a little lumpy. It seems the mustard wouldn’t dissolve in the butter. Any tips or tricks? Thanks!

      Reply
      • Jami says

        November 03, 2019 at 8:09 am

        I just really whisk it hard and pour right away.

        Reply
        • Tricia says

          May 08, 2020 at 3:03 pm

          I had the same issue. It didn’t matter how hard I wisked. Maybe cause the mustard was cold and I already had the butter hot as I was trying to brown the onions a bit?

          Reply
          • Jami says

            May 11, 2020 at 1:53 pm

            Hmmm, maybe? I just whisk it and pour and don't really take a lot of time with it. 🙂

            Reply
    16. Shana Wendt says

      October 31, 2019 at 11:52 am

      Made it! Loved it! Only alteration I made was crushing a few garlic cloves and rubbing them in the slices before oiling. ♡
      Shana

      Reply
      • Jami says

        October 31, 2019 at 6:56 pm

        Great idea, Shana!

        Reply
    17. Jan Cameron says

      October 29, 2019 at 11:25 am

      Thank you for this recipe!! I was looking for something to do with the half cabbage in the fridge, when I ran across your recipe. O.M.G.!!! It's so simple and easy, but the flavor is incredible! It was a side dish, but quickly became the star of the dinner! We couldn't get enough or stop talking about it! Thank you for such a good, easy recipe. I look forward to many, many more!

      Reply
      • Jami says

        October 29, 2019 at 2:33 pm

        Oh, I'm so glad, Jan - that's exactly how we felt!

        Reply
    18. LM says

      June 18, 2019 at 3:15 pm

      Absolutely delicious!

      Reply
    19. Kristin says

      June 03, 2019 at 8:06 pm

      Oh. My. Sauce. I would call this recipe dangerous if it wasn't so dang healthy. I think I could put away half a cabbage on my own made like this! My husband and mom loved it as well. This is my new go - to. Thank you!!! I'm in love <3

      Reply
      • Jami says

        June 05, 2019 at 3:59 pm

        Yay, another convert! It is amazing what a little roasting and a good sauce do, isn't it? 🙂

        Reply
    20. Linda Flaherty says

      May 10, 2019 at 3:37 pm

      I have made this recipe several times----soooo good! We love cabbage and this recipe is one of our favorites!
      I like to double the mustard sauce --- just because. Thank you!

      Reply
      • Jami says

        May 13, 2019 at 4:24 pm

        Wonderful - I'm so glad you like this!

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Jami Boys headshot

    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

    Read More →

    Popular Posts

    • Easy, Soft 100% Whole Wheat Sandwich Bread Tutorial
    • Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
    • Original Brown Paper Floor Tutorial: A DIY Alternative to Wood Floors
    • How to Freeze Green Beans without Blanching
      How To Freeze Green Beans The Easy Way Without Blanching
    • Cucumbers on trellis_featured
      5 Reasons To Grow Cucumbers On A Trellis (And Taking Up Less Space Isn't One Of Them)
    • Honey Sweetened Homemade Ketchup in bottle
      Quick Honey Sweetened Homemade Ketchup Recipe

    ALL OUR CATEGORIES

    • Mail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy & Disclosure
    • Terms of Use & Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Collaboration & Advertising

    Disclosure: As an Amazon Associate I earn from qualifying purchases.

    Disclaimer: All Content Provided On An Oregon Cottage Is For Informational Purposes Only. The Owner Of This Blog Makes No Representations As To The Accuracy Or Completeness Of Any Information On This Site Or Found By Following Any Link On This Site.

    Copyright © 2009-2023 An Oregon Cottage | No Content On This Site, Including Text And Photos, May Be Reused In Any Fashion Without Written Permission.