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!
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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 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?
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?
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.
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.
- 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).
- Make the sauce while the wedges roast.
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 (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.
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
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 over right along with the cabbage.
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 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 sides you may like
Lemon-Garlic Baked Grated Carrots
Spicy Turmeric Roasted Cauliflower
Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans
This recipe has been updated - it was originally published in 2015.
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Mary says
Delicious and so easy to prepare.
Jami says
Glad you liked this, Mary - thanks so much for the review!
Lisa smith says
Added a splash of balsamic vinegar to the sauce. awesome!
Jami says
That does sound good, Lisa!
Emily says
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.
Jami says
This is savory, Emily!
Emily says
Thanks so much! I cannot wait to make this!
Teresa says
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.)
Jami says
Yes, I do, too, sometimes. I just whisk it right before pouring like I show in the video.
laura says
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 😊
Jami says
Yeah! Glad you discovered it - it really is a great way to use cabbage. 🙂
Jaime says
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!
Jami says
So glad you were impressed with this recipe, Jaime!
Andrea says
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.
Jami says
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. 🙂
Mona Boyd says
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. 🙂
Jami says
Love this! Thank you so much for the review. 🙂
Patrica Mobley says
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.
Jami says
Hope you like it!
Susan Foster says
This was fabulous and so simple! In my keeper file for sure especially since I usually have all the ingredients regularly stocked
Jami says
I’m so glad, Susan!
Jenna says
How would this keep if I were to cook it in advance? And what reheating method would you recommend? Thanks!
Jami says
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?
ellen brehne says
unbelievably good! made it three times already. 5 stars.
Jami says
Yay!
Judith says
Absolutely amazing. Best cabbage I’ve ever had.
Jami says
Yay - I thought the same thing. 🙂
Alex says
Do you have any suggestions on a butter/oil alternative for the sauce?
Jami says
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.
Wendy Barry says
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.
Jami says
You're so welcome, Wendy! It is true that it's easy to eat a lot of cabbage this way - who knew? 🙂
Cheryl says
My sauce turned out a little lumpy. It seems the mustard wouldn’t dissolve in the butter. Any tips or tricks? Thanks!
Jami says
I just really whisk it hard and pour right away.
Tricia says
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?
Jami says
Hmmm, maybe? I just whisk it and pour and don't really take a lot of time with it. 🙂
Shana Wendt says
Made it! Loved it! Only alteration I made was crushing a few garlic cloves and rubbing them in the slices before oiling. ♡
Shana
Jami says
Great idea, Shana!
Jan Cameron says
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!
Jami says
Oh, I'm so glad, Jan - that's exactly how we felt!
LM says
Absolutely delicious!
Kristin says
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
Jami says
Yay, another convert! It is amazing what a little roasting and a good sauce do, isn't it? 🙂
Linda Flaherty says
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!
Jami says
Wonderful - I'm so glad you like this!