Easy Roasted Cabbage with Amazing Onion Dijon Sauce
A revelation in flavor and texture, roasted cabbage with an onion-Dijon sauce is simple and quick to make in less than 30 minutes total. Don’t skip the delicious sauce – it’s what takes the cabbage wedges over the top. This will change how you feel about cabbage!
✩ What readers are saying…
“This is one of my favorite recipes. Perfect to serve guests. It is ridiculously easy and everyone who I serve it to loves it. I am writing this review because for about the 10th time I am serving it to guests for dinner. Side Note: I love to cook but I am not gifted in the kitchen therefore easy delicious recipes are necessary for me. Thank you for making this mediocre cook look good.” -Jan
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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. 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 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?).
⭐️⭐️⭐️⭐️⭐️ Well, this recipe helped change that – it’s been shared and pinned more than half a million times on Pinterest alone since the original publication!!
Roasting Cabbage Changes Everything
Like many people, I grew up with steamed and sautéed vegetables. But when I first tried roasted vegetables I learned that 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: crispy edges and melting centers with a slightly sweet flavor (really).
So roasted cabbage is great – and then when you add the lovely onion-Dijon sauce, it’s that much better – actually amazingly 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.
I’m positive when you taste this you will be, too – just like the hundreds of 5-star comments!
Easy Roasted Cabbage with Onion Dijon Sauce Video
How Do You Roast Cabbage Wedges?
Ingredient Notes & Substitutions
- Cabbage: The recipe uses a half medium head cut into four wedges. You can use a whole small head or cut the wedges a bit thinner – but you still need to have the core in all the wedges, so you can’t go too thin. This works just as well with red cabbage.
- Olive oil: Regular olive oil is great, though I always try to use a garlic-infused olive oil for extra flavor.
Onion Dijon Sauce
- Butter: Use margarine or vegan butter to keep it dairy free.
- Onion: I prefer dicing a slice of sweet onion, but you can also use 1-2 green onions or a shallot.
- Dijon mustard: I love the combo of butter and mustard but if you aren’t such a fan of mustard you can reduce the amount or many commenters have added a teaspoon of milk or cream to lessen the mustardy bite.
- Garlic: If you don’t have fresh garlic, use 1/4 teaspoon granulated garlic (but fresh is preferred).
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 a simple white platter like the one pictured.
Instructions
Roasting cabbage is crazy easy!
Step 1: Cut the head of cabbage into wedges and place on a greased or lined baking sheet.
Step 2: Brush each wedge with olive oil and then sprinkle with salt and pepper. Turn wedges and repeat on the other sides.
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. This is the key to keeping the wedge shape.
Step 3: 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).
TIP: Don’t think those brown edges are burned – they are the best part, in my opinion!
Step 4: Make the sauce. While the cabbage roasts, add all the sauce ingredients to a small saucepan.
Cook over medium heat until all the butter has melted, stirring often with a whisk. Turn burner off and let sit, if needed. The sauce may separate some – whisk again to emulsify before using.
Step 5: Transfer the wedges to a platter or individual plates and spoon the sauce evenly down the center of the wedges. It’s just a small amount of sauce, really – many people have told me they double the sauce, so feel free to do that!
Sauce Tips
This sauce is really good (maybe the best part?) but it does sometimes separate or look different. To give you an idea, here are two photos – one taken in 2015 and the other in 2025:
- While the lighting and the camera are different, you can see also that the sauce looks a bit different. I added more onions in the photo on the right and poured the sauce on only 3 wedges on the left (making it look like more sauce than the recipe makes). But when looking close at the new photo on the right, you can see that the buttery nature of the sauce doesn’t completely cream together, similar to the sauce on the left.
- If you’re okay with that like me – great! Follow the recipe.
- If you’d like to try to make it creamier you can add a bit of…cream! Or milk. And by a bit, I mean a teaspoon or two. One person in the comments added a splash of water, but I haven’t tried that. This also tones down the mustard flavor if you’d prefer that.
Jami’s Tips
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 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. And in another couple of minutes while they’re roasting you stir together the flavorful the onion-dijon sauce, which makes it that much better.
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. (Spoiler: 100s of comments say it is true!)
Here’s to roasted cabbage recipes showing up more regularly on everyone’s menus!
Reader Raves
“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
I hope you love this recipe for roasted cabbage like so many others do – please leave a rating and review to let me know!
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Easy Roasted Cabbage with Amazing Onion Dijon Sauce
Equipment
- small saucepan
- Medium sheet pan
Ingredients
- 1/2 medium green cabbage, about 1½ pounds
- 1 tablespoon olive oil or garlic infused olive oil
- salt and pepper
Sauce*:
- 3 tablespoons butter or margarine to be dairy free
- 2 tablespoons minced fresh onion or shallot or white part of sliced green onion (and chop the green for sprinkling on when serving)
- 1 tablespoon Dijon mustard, or to taste
- 1/2 teaspoon minced garlic (can use 1/4 teaspoon dried, granulated 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. (TIP: dark brown edges are some of the best, crispy parts so don't be afraid of browning!)
- 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 well* and drizzle over wedges. Sprinkle with chives or parsley, if desired.
Notes
Nutrition
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 oven right along with the cabbage (like this sheet pan chicken and potatoes). Many have said they make this now for St. Patrick’s day to go with corned beef – WAY better than boiled cabbage! These mini meatloaves would go well with the cabbage, as would this frittata if you’d like to keep it vegetarian.
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 or added a teaspoon of cream or milk. The main thing is that it tastes amazing no matter!
More Easy Sides To Try
- Lemon-Garlic Baked Grated Carrots
- Spicy Turmeric Roasted Cauliflower
- Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans
This recipe was originally published in 2015 and has been updated in 2022 and 2025.
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.
Added a splash of balsamic vinegar to the sauce. awesome!
That does sound good, Lisa!
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.
This is savory, Emily!
Thanks so much! I cannot wait to make this!
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.)
Yes, I do, too, sometimes. I just whisk it right before pouring like I show in the video.
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 😊
Yeah! Glad you discovered it – it really is a great way to use cabbage. 🙂
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!
So glad you were impressed with this recipe, Jaime!
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.
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. 🙂
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. 🙂
Love this! Thank you so much for the review. 🙂
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.
Hope you like it!
This was fabulous and so simple! In my keeper file for sure especially since I usually have all the ingredients regularly stocked
I’m so glad, Susan!
How would this keep if I were to cook it in advance? And what reheating method would you recommend? Thanks!
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?
unbelievably good! made it three times already. 5 stars.
Yay!
Absolutely amazing. Best cabbage I’ve ever had.
Yay – I thought the same thing. 🙂
Do you have any suggestions on a butter/oil alternative for the sauce?
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.
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.
You’re so welcome, Wendy! It is true that it’s easy to eat a lot of cabbage this way – who knew? 🙂
My sauce turned out a little lumpy. It seems the mustard wouldn’t dissolve in the butter. Any tips or tricks? Thanks!
I just really whisk it hard and pour right away.
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?
Hmmm, maybe? I just whisk it and pour and don’t really take a lot of time with it. 🙂
Made it! Loved it! Only alteration I made was crushing a few garlic cloves and rubbing them in the slices before oiling. ♡
Shana
Great idea, Shana!
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!
Oh, I’m so glad, Jan – that’s exactly how we felt!
Absolutely delicious!
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
Yay, another convert! It is amazing what a little roasting and a good sauce do, isn’t it? 🙂
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!
Wonderful – I’m so glad you like this!
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.
This is so wonderful, Heidi – I’m so glad! Your menu sounds incredible, too. 🙂 I hope you enjoy the cauliflower as well.
Can you use red cabbage and have the same results? Thanks
Yes, though I do think red cabbage tastes a bit different.