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
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 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!
Want to save this?
Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!
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.
This was amazing! The sauce was what really put this over the top. It was almost 100 outside so we grilled the cabbage on the Blackstone instead of heating the oven. I will double or triple the sauce next time. It was delicious and could be used on other veggies as well. Will make again – hopefully I can use the oven next time.
I’m so glad you liked this, Megan! Agree – it’s all about the sauce. 🙂
I love love love raw cabbage, but do not like it cooked. I tried this hoping to change my mind, but it didn’t on the cabbage part (my taste buds are to blame not the recipe). However, the sauce is delicious. My husband loved it. So the second time I made it I cooked his cabbage wedge, and just large chopped some room temp cabbage for myself, and we both loved it. Thank you for this recipe. I love new finding new ways to eat cabbage.
This is wonderful – I love how you adapted this to work for you!
Used this recipe for a substitute for the St. Patrick’s day boiled cabbage. So good. Everyone raved. Best cabbage they have ever had. Thank you for the recipe.
So happy to read this, Karen! “Best cabbage they have ever had” – yes!!
Thank you so much for this amazing recipe!! Up til now I have had cabbage guilt…knowing I should use it more (my husband loves cabbage), but then not. Even I love cabbage now. We have had this 3 times in the past week!😳 It is THAT good!!! Thank you!
Wonderful – I’m so glad you gave this a try, Susan!
Thanks for the great recipe for a vegetable that is healthy but is ignored by most. My son will eat copious amounts raw but not cooked. He, along with so many others, thinks that cabbage and brussel sprouts stink so bad when cooked. Any way to eliminate the offensive odor? You could easily tweak this by adding a little cheese and fresh bacon crumbles. Could you give us more delicious recipes for the lowly turnip and rutabaga or any other vegetables that teenagers have never heard of. I have been happy to see your great creations with instructions so easy to follow. Thank you.
I’m so glad this is appealing to you! I don’t really notice much of an odor when roasting this, and my family didn’t mention it. Maybe it’s less roasted vs. boiled?
That’s a great idea to explore lesser known veggies!
Hi Jami!
I have been following this blog for several years, and I love your creativity and enthusiasm. This recipe popped up on a Google search while I was researching “really good low-carb vegetable recipes.” I can’t wait to try this! Also, one of my favorite ‘ancestral” recipes is for Eggs in Mustard Sauce, a German dish that I love, but the sauce calls for flour. I think your Dijon Onion Sauce could be the replacement sauce I’ve been looking for. I will let you know how that goes!
Oh, I hope it does, Mary – and I hope you like this!
Does it matter what color onion?
No!
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.
Oh, how I love this!! Thank you so much for leaving a review and letting me know how much you like this recipe, Jan. 🙂
The roasted cabbage wedges with Dijon sauce has become one of my husband and my favorite side dishes. If I forget to make some garlic infused olive oil I just mince up some garlic put it on the wedges with the olive oil before roasting. We love roasted cabbage, but the sauce makes this dish 5 stars.
Oh, thank you so much, Pam! I’m so glad you guys like this – thanks so much for reviewing, too!
Sooo Good! I cut my cabbage into steaks and roasted Bratwurst along with it. The sauce is a fantastic complement to both. There are only 2 of us, but I made the full amount of sauce. We were literally licking our plates. My husband says You’re a Genius! Thanks for sharing!
Thank you so much, Amy – I’m thrilled you enjoyed this!
Isn’t it funny — I loved cooked cabbage but would only eat it one way raw! However, your recipe is amazing and I’ve been making it for a few years. Even my grown son who did not like cooked cabbage thought it was really good! When I received your email today about the one veggie you only ate raw, I had to smile — and now I have to remember to add this one to my menu planning as it been too long since I’ve made.
Yes! I figured I wasn’t the only one. 🙂
Hi Jami, was wondering what kind of bake that you are trying to achieve with this recipe. My oven has a mind of its own and wanted to know if the cabbage is to be fork tender when determining if it’s done or not? Or is it meant to be tender crisp? Instead of just going by the amount of time in the oven I like to go by feel. Thanks so much! I’m excited to try this.
I like to see some of the edges browning like in the photos – when that happens the wedges are more tender towards the edges, but a bit firm still towards the center. Hopefully that helps!
I have a freezer full of cabbage. Can frozen cabbage be roasted?
I haven’t tried it with wedges, but I do add cut up frozen cabbage to roasted veggie bakes all the time. I think they turn out fine.
I would test a little and see what you think.
Made this tonight for dinner and loved it! Will definitely be making it again and I already shared it with my best girlfriends! Definitely need to make more of the sauce bc it’s that good. I added Brussels sprouts when I roasted the cabbage and served it over rice. So so good! My sauce did separate but it tasted great. And the roasted time worked great for me as well. Thank you for this quick yet delicious recipe!
Glad you liked this so much, Sarah! Good to know about adding the sprouts, such a good idea.
I am so happy to have found your recipe via Yvonne @ StoneGable! It was divine and I will be making it quite often! We love cabbage and it was a lovely way to add to our recipes. Thank you so much!
Thank you – so glad you enjoyed it!
Found on Pinterest.
My first time with roasted cabbage. Total game changer! Had this in place of fries with our smoked juicy Lucy burgers. Had some leftover red onion and was the perfect offset to the subtle Dijon and sweet cabbage.
Only thing I would do differently is make MORE sauce. Love. Love. Love.❤️
Thanks for the recipe!
That sounds delicious, Margie – thank you so much for the review!!
The best roasted cabbage recipe I’ve ever eaten. Delicious.
Thank you – so glad you liked the cabbage this way!
Amazing
Thanks for the review!
This is ridiculous! So simple and tastes amazing. We had leftovers so we poured the extra sauce between all the leaves. Reheated in in the microwave ( I know…the microwave) but it tasted delish the next day as well. I did add a pinch of cayenne to the sauce since we love spicy. But this recipe is a keeper!
Sounds great – I use the microwave too, lol.
Thanks so much for the review!
Delicious and so easy to prepare.
Glad you liked this, Mary – thanks so much for the review!