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!

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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).

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.

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 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.

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!

I hope you love this recipe for roasted cabbage like so many others do – please leave a rating and review to let me know!

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.

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