Transform Your Cabbage: Deliciously Crispy Roasted Wedges with Zesty Onion-Dijon Sauce
Prepare to have your perception of cabbage completely revolutionized. This recipe for roasted cabbage wedges, elevated by a vibrant onion-Dijon sauce, is not just incredibly simple and quick to prepare – it’s an explosion of flavor and texture that comes together in under 30 minutes. Don’t even think about skipping that sauce; it’s the secret ingredient that transforms humble cabbage into an extraordinary side dish, proving that this often-overlooked vegetable can be truly magnificent.
✩ 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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Let’s be honest about cabbage. What are your true feelings? For many, it’s relegated to the humble coleslaw, or perhaps an uninspiring boiled side dish. While I’m a huge fan of a good slaw – just check out this Caesar Slaw, this Spicy Asian Slaw, or this Cumin-Lime Slaw – I can attest that cooked cabbage, prepared correctly, is a culinary delight. My journey with cooked cabbage wasn’t always a love story; it took discovering the right method to truly appreciate its potential.
Unfortunately, cabbage often doesn’t get the culinary recognition it deserves. You rarely hear it lauded in the same way kale or Brussels sprouts (which, let’s be fair, are like mini cabbages themselves!) are. But this perception is changing, thanks to recipes like this one that highlight cabbage’s versatility and deliciousness.
⭐️⭐️⭐️⭐️⭐️ This incredible recipe has been a game-changer for so many – it’s been shared and pinned over half a million times on Pinterest since its initial publication. That’s a testament to its power to convert even the most skeptical cabbage eaters!
The Magic of Roasting Cabbage
Like countless others, my early experiences with vegetables primarily involved steaming or sautéing. It wasn’t until I ventured into oven roasting that I discovered a new world of flavor and texture for almost every vegetable imaginable – and cabbage was no exception. Roasting is more than just cooking; it’s a transformation, especially for vegetables that might otherwise seem bland or stringy.
If you’ve never tried oven-roasted cabbage, you’re in for a truly delightful surprise. This method elevates the “lowly” cabbage to star status. The high heat of the oven works wonders, creating beautifully crispy, caramelized edges that are bursting with a subtle sweetness, while the centers become incredibly tender and almost melt in your mouth. The natural sugars in the cabbage caramelize, developing a depth of flavor that steamed or boiled cabbage simply cannot achieve.
Roasted cabbage on its own is fantastic. But when you introduce our incredible onion-Dijon sauce, it becomes something truly spectacular. This rich, savory, and slightly tangy sauce enhances every bite, making the dish not just “better” but amazingly, unforgettably delicious. It’s the perfect counterpoint to the roasted cabbage’s sweetness and a flavor combination that will leave you craving more.
I still remember the time my brother, a self-proclaimed cabbage skeptic, visited while I was preparing this dish. He initially crinkled his nose at the mention of “roasted cabbage.” But after one bite of the roasted cabbage with mustard sauce and onions, he was completely won over, just like the hundreds of 5-star reviewers who have shared their amazement.
I am absolutely confident that this recipe will captivate your taste buds, just as it has for so many others. Prepare to be converted into a cabbage enthusiast!
Easy Roasted Cabbage with Onion Dijon Sauce Video
How to Prepare and Roast Cabbage Wedges
Preparing cabbage for roasting is remarkably straightforward. The key is to cut it into substantial wedges that retain some of the core. This not only keeps the wedges intact during roasting but also allows for even cooking and those coveted crispy edges.
Ingredient Notes & Smart Substitutions
This recipe relies on a few simple, high-quality ingredients to achieve its incredible flavor. Here are some details and suggestions for variations:
- Cabbage: A medium head of green cabbage, about 1.5 pounds, is ideal. We’ll use half of it, cut into four robust wedges. It’s crucial to leave a portion of the core in each wedge to ensure they hold their shape throughout the roasting process. While green cabbage is traditional, this recipe works beautifully with red cabbage, which adds a lovely pop of color and a slightly different, often milder, flavor. You can also experiment with savoy cabbage for its crinkly texture.
- Olive Oil: Standard extra virgin olive oil works perfectly to achieve that golden-brown crispness. However, for an extra layer of savory depth, I highly recommend using a garlic-infused olive oil. It adds a subtle aromatic quality that complements the roasted cabbage wonderfully. You could also use avocado oil or another high-smoke-point oil.
Crafting the Onion Dijon Sauce
This sauce is the true star, transforming the roasted cabbage into an unforgettable dish. It’s rich, tangy, and incredibly aromatic.
- Butter: Unsalted butter is preferred to control the sodium content, but salted will work fine; just adjust the added salt. For a dairy-free or vegan option, feel free to use margarine or a high-quality vegan butter substitute. The creamy texture of the butter is essential for the sauce’s mouthfeel.
- Onion: I typically opt for a slice of sweet onion, finely diced, for its mild and slightly sweet flavor which balances the mustard. Alternatively, 1-2 green onions (scallions) can be used, with the white parts minced for the sauce and the green tops reserved for garnish. A finely minced shallot also makes a fantastic substitute, offering a more delicate onion flavor.
- Dijon Mustard: This is the heart of the sauce, providing its characteristic piquant and slightly spicy kick. I adore the classic combination of butter and Dijon. If you prefer a milder mustard flavor, you can reduce the amount slightly. Many readers have also found that adding a teaspoon or two of milk or cream can mellow the mustard’s sharpness and create a silkier sauce. You can use classic smooth Dijon or even a whole-grain Dijon for a textural element.
- Garlic: Freshly minced garlic delivers the best aroma and flavor profile. If fresh isn’t available, 1/4 teaspoon of granulated garlic powder can be used as a substitute, though it won’t have quite the same vibrant punch.
- Salt and Pepper: Essential for seasoning both the cabbage and the sauce. Adjust to your personal preference.
Shop this recipe to elevate your cooking:
- Secure your favorite classic Dijon mustard to ensure that signature tangy flavor.
- A reliable stainless steel 1-quart saucepan is the perfect size for whipping up the rich sauce.
- For effortless oil application and no stray bristles, I recommend small silicone pastry brushes.
- Upgrade your roasting game with garlic-infused olive oil; it adds an exquisite depth of flavor to the cabbage.
- Present your beautiful roasted cabbage wedges on a simple white platter, much like the one showcased in the photos, for an elegant touch.
Step-by-Step Instructions for Perfect Roasted Cabbage
Roasting cabbage to perfection is incredibly easy and yields impressive results. Follow these simple steps for a delicious side dish:
Step 1: Prepare the Cabbage and Baking Sheet. Begin by preheating your oven to a high temperature, 450°F (230°C), which is crucial for achieving crispy edges. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. This also ensures the cabbage gets maximum contact with the hot surface for optimal caramelization.
Step 2: Season the Cabbage Wedges. Arrange the prepared cabbage wedges on the baking sheet. Using a pastry brush, generously coat the cut sides of each wedge with olive oil (especially if you’re using garlic-infused oil for extra flavor!). Then, sprinkle them liberally with salt and freshly ground black pepper. Flip the wedges over and repeat the oiling and seasoning process on the other cut sides. Don’t be shy with the seasoning – it penetrates the cabbage as it roasts.
What is a Cabbage Wedge and How Do You Cut It?
To create perfect wedges, first remove any loose or damaged outer leaves from the head of cabbage. Place the cabbage on a sturdy cutting board and slice it cleanly in half through the core. Then, take each half and cut it into 4-5 uniform wedges, depending on the size of your cabbage. The critical tip here is to ensure that a portion of the central core remains attached to each wedge. This ingenious trick prevents the leaves from separating during cooking, allowing the wedges to hold their beautiful shape and roast evenly.
Step 3: Roast to Golden Perfection. Place the baking sheet with the seasoned cabbage wedges into the preheated oven. Roast for approximately 10-12 minutes. Then, carefully flip each wedge using tongs and continue roasting for another 8-10 minutes, or until the edges are beautifully browned and crisp, and the interior is tender. The exact roasting time may vary slightly depending on the thickness of your wedges and your oven’s calibration. Don’t be alarmed by the dark brown edges – those are not burnt, but rather the highly coveted caramelized, crispy bits that are full of incredible flavor!
Step 4: Prepare the Flavorful Sauce. While the cabbage is roasting in the oven, it’s the perfect time to whip up the onion-Dijon sauce. In a small saucepan, combine all the sauce ingredients: butter (or vegan butter), minced fresh onion (or shallot/green onion), Dijon mustard, minced garlic, and a pinch of salt and pepper. Cook this mixture over medium heat, stirring frequently with a whisk, until the butter is completely melted and the ingredients are well combined. Once melted, remove the saucepan from the heat and set aside. If the sauce happens to separate a little as it cools, a quick whisk before serving will emulsify it again.
The sauce should be smooth and cohesive. If you prefer to use a microwave for the sauce, combine ingredients in a microwave-safe container and heat on high for about 1 minute, stirring halfway through, until butter is melted. Whisk thoroughly before using. Keeping it warm will help with consistency. The separation mentioned is natural; a vigorous whisk brings it back together beautifully.
Step 5: Serve with the Irresistible Sauce. Once the roasted cabbage wedges are ready, carefully transfer them from the baking sheet to a serving platter or individual plates. Give the onion-Dijon sauce one final, good whisk to ensure it’s perfectly emulsified. Then, spoon the warm, flavorful sauce evenly down the center of each cabbage wedge. While the recipe provides a modest amount of sauce, many enthusiastic cooks choose to double it to get more of that incredible flavor – feel free to do the same!
For an added touch of freshness and color, you can sprinkle the finished dish with chopped fresh chives or parsley just before serving. The vibrant green herbs provide a lovely contrast and a hint of extra flavor.
Expert Sauce Tips & Troubleshooting
This onion-Dijon sauce is undeniably one of the highlights of the dish, possibly even the best part! However, it sometimes has a tendency to separate or appear slightly different depending on factors like the type of butter or mustard used. Let’s look at how it might appear over time, and some solutions:
Sauce appearance from 2015 – note the slight separation.
Sauce appearance from 2025 – still buttery, but well-whisked.
- You’ll notice that the sauce can look a bit different in various photos, even with the same recipe. For instance, in the newer photo on the right (2025), I used a bit more onion, and in the older photo on the left (2015), the sauce was distributed over fewer wedges, making it appear more abundant than the standard single recipe amount. Regardless of minor visual variations, the buttery nature of the sauce means it might not always achieve a completely smooth, emulsified “cream” consistency, similar to what you see on the left.
- If you’re perfectly content with this rustic, buttery look and fantastic flavor – which I am – then simply follow the recipe as written. It’s delicious either way!
- However, if you desire a creamier texture for your sauce, a simple trick is to add a small amount of liquid. A teaspoon or two of cream or milk can work wonders to achieve a smoother, more unified consistency. One reader even suggested a splash of water, though I haven’t personally tried that method. This addition can also subtly temper the sharp mustard flavor if you prefer a milder profile.
Jami’s Essential Tips for the Best Roasted Cabbage
Over the years of making this incredibly popular recipe, I’ve gathered a few tricks to make it even easier and more delicious:
- Keep the Core Intact for Stability: Unlike many recipes that instruct you to remove the core, I strongly advise against it for roasted wedges. Leaving the core attached to each wedge is the secret to keeping the cabbage leaves together throughout the roasting process. This makes flipping them a breeze and ensures uniform cooking. Guests can easily cut around the small core when they’re eating, if they choose. It’s a small detail that makes a big difference in ease and presentation.
- Don’t Cut the Wedges Too Small: For optimal results, resist the urge to slice your cabbage wedges too thinly. A medium head of cabbage, cut in half, then each half into quarters, creates ideal, sturdy wedges. Larger wedges hold together better and cook more evenly, preventing them from wilting too quickly or burning. If smaller portions are desired, it’s always easy to cut the cooked wedges in half at the table.
- Elevate with Garlic-Infused Olive Oil: While standard olive oil, salt, and pepper create a perfectly good roasted cabbage, taking it to the next level is surprisingly simple. If you have a bottle of garlic-infused olive oil on hand, it will impart an incredible depth of savory flavor that transforms the dish. Garlic olive oil has quickly become an indispensable staple in my kitchen for its versatility and aromatic boost.
It’s rare to find a dish that requires only about 3 minutes of active prep time before a quick 20-minute roast. And in those few minutes while the cabbage is in the oven, you can effortlessly whisk together the flavorful onion-Dijon sauce, which undeniably elevates the entire experience.
Imagine serving these elegant, yet incredibly easy, roasted cabbage wedges to company. They are visually appealing and taste gourmet, making them perfect for entertaining. I’m quite certain that if you do, you’ll convert more than a few cabbage skeptics into enthusiastic fans. (The hundreds of glowing comments are solid proof!)
Here’s to hoping that delicious and simple roasted cabbage recipes become a regular feature on everyone’s weekly menus!
What Our Readers Are Raving About
“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 genuinely hope you fall in love with this roasted cabbage recipe as much as countless others have. Please take a moment to leave a rating and review to share your experience!
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Easy Roasted Cabbage with Amazing Onion Dijon Sauce
5 minutes
20 minutes
25 minutes
4
servings
Jami Boys
Equipment
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Small saucepan
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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 eachsalt and pepper
- optional: chopped chives or parsley for serving
Instructions
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Heat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
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Cut cabbage half into four equal wedges, ensuring some core remains in each to keep them intact. Place on the prepared baking sheet. Use a pastry brush to coat the cut sides of each wedge with olive oil and sprinkle generously with salt and pepper. Turn wedges and repeat on the other side.
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Place the baking sheet in the hot oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned and tender, 8-10 minutes more. (TIP: Don’t be afraid of dark brown, crispy edges – they are the most flavorful caramelized parts!)
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Meanwhile, make the sauce: Add all sauce ingredients (butter, minced onion, Dijon mustard, minced garlic, salt, pepper) to a small saucepan. Cook over medium heat, stirring frequently with a whisk, until the butter is completely melted and the ingredients are well combined. Keep warm. (Alternatively, combine ingredients in a microwavable container and cook on high for about 1 minute, stirring halfway. Warm again before using.)
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To serve, transfer the roasted wedges to a platter or individual plates. Whisk the sauce vigorously again right before serving to re-emulsify it. Drizzle the amazing sauce evenly over the wedges. Garnish with chopped chives or parsley, if desired.
Notes
**The sauce may naturally separate if left to sit. Simply whisk it well right before topping the cabbage to emulsify it again. For a creamier sauce, some cooks have successfully added a teaspoon or two of cream or milk. This can also mellow the mustard flavor if you prefer. The most important thing is that it will taste amazing regardless of minor appearance changes!
Nutrition
Calories: 140kcal |
Carbohydrates: 7.4g |
Protein: 1.8g |
Fat: 12.4g |
Saturated Fat: 6g |
Cholesterol: 23mg |
Sodium: 126mg |
Fiber: 3.1g |
Sugar: 3.9g
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Frequently Asked Questions About Roasted Cabbage
Roasting cabbage brings out its natural sweetness, transforming it into a mild, slightly buttery, and deeply flavorful vegetable. The texture changes dramatically: the edges become delightfully crispy and caramelized, while the inner layers become wonderfully tender and soft. It’s a far cry from boiled cabbage!
Absolutely! Roasting preserves many of the excellent nutritional benefits found in raw cabbage. A mere half-cup serving is packed with essential vitamins such as C, A, and K, along with dietary fiber, folate, potassium, and magnesium. It’s a fantastic, low-calorie addition to any healthy diet. (Source: WebMD)
Roasted cabbage is incredibly versatile and complements a wide array of main dishes. It’s particularly excellent with roasted meats like chicken or sausages, which can often be cooked alongside the cabbage on the same sheet pan (think this sheet pan chicken and potatoes). Many people now enjoy this recipe as an elevated side for St. Patrick’s Day corned beef, offering a much more flavorful alternative to traditional boiled cabbage. For other ideas, it pairs wonderfully with these quick mini meatloaves, or for a delightful vegetarian meal, serve it alongside this potato and caramelized onion frittata. Its rich, savory flavor also makes it a great accompaniment to pork chops or a simple grilled steak.
It’s common for the butter and other ingredients in the sauce to separate a little, especially if it sits for a while after being made. The solution is simple: just before serving, give the sauce a very vigorous whisk. This will re-emulsify the ingredients, bringing it back to a smooth consistency (you can see this technique demonstrated in the video). Some creative cooks have found success by gently warming the mustard before combining it with other ingredients, or by stirring in a teaspoon of cream or milk for extra stability. Rest assured, even if it looks slightly separated, the flavor remains absolutely amazing!
More Easy & Delicious Side Dishes to Try
If you loved this simple yet flavorful roasted cabbage, here are a few more easy side dish recipes that I think you’ll enjoy:
- Lemon-Garlic Baked Grated Carrots: A surprisingly simple and incredibly tasty way to enjoy carrots.
- Spicy Turmeric Roasted Cauliflower: A vibrant and warmly spiced side that’s bursting with flavor.
- Cabbage Slaw with Creamy Feta Vinaigrette & Spicy Pecans: For those who still love raw cabbage, this slaw offers a sophisticated twist.
- Roasted Brussels Sprouts with Balsamic Glaze: Another perfect roasted vegetable that caramelizes beautifully in the oven.
- Simple Green Bean Almondine: A classic and elegant side that’s always a crowd-pleaser.
This roasted cabbage recipe was originally published in 2015 and has been thoughtfully updated in 2022 and again in 2025 to provide the most current tips, information, and a more polished presentation.
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