A revelation in flavor and texture, roasted cabbage with an onion-Dijon sauce is quick and easy — ready in under 30 minutes. Don’t skip the tangy sauce; it elevates the cabbage wedges and will change the way you think about this humble vegetable.
✩ 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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What do you think about cabbage? Many people assume it’s only good for coleslaw. I love slaws, but I also adore cooked cabbage — especially when roasted. Roasting transforms cabbage: the edges crisp up while the centers become tender and slightly sweet.
Roasted cabbage doesn’t get the attention other vegetables do, but it deserves it. This recipe, topped with an onion-Dijon sauce, consistently wins over skeptics and has been widely shared online.
Roasting Cabbage Changes Everything
If you grew up on steamed or boiled cabbage, roasting may surprise you. The oven gives cabbage crispy, caramelized edges and soft, flavorful interiors. When paired with the buttery, mustard-forward onion sauce, the result is unexpectedly delicious.
I once got skeptical feedback from a family member who refused to try cabbage — until he tasted these roasted wedges with the mustard-onion sauce. He was convinced, and many readers report the same conversion.
Easy Roasted Cabbage with Onion Dijon Sauce Video
How Do You Roast Cabbage Wedges?
Ingredient Notes & Substitutions
- Cabbage: This recipe uses a half medium head cut into four wedges (about 1½ pounds per half head). You can use a whole small head or red cabbage instead. Keep some core in each wedge so the layers hold together; don’t slice wedges too thin.
- Olive oil: Regular olive oil works well. For extra flavor, use garlic-infused olive oil if you have it.
Onion Dijon Sauce
- Butter: Substitute margarine or vegan butter for a dairy-free sauce.
- Onion: Minced sweet onion is ideal; substitute a shallot or the white part of green onions if preferred.
- Dijon mustard: Adjust to taste. If mustard is too sharp, stir in a teaspoon or two of cream or milk to soften the flavor.
- Garlic: Fresh minced garlic is best; use 1/4 teaspoon granulated garlic if needed.
Shop this recipe:
- Classic Dijon mustard
- Small stainless steel saucepan for the sauce
- Silicone pastry brush for oiling wedges
- Garlic-infused olive oil, optional for extra flavor
- Simple white platter for serving
Instructions
Roasting cabbage is remarkably easy and fast.
Step 1: Heat the oven to 450°F. Line a baking sheet with parchment or a silicone mat. Cut the cabbage in half, then cut one half into four wedges, leaving some core in each wedge so the layers hold together.
Step 2: Place the wedges on the sheet and brush the cut sides with olive oil. Season with salt and pepper, turn, and coat the remaining cut sides.
What is a wedge of cabbage?
Remove outer leaves, halve the head, then cut each half into 4–5 wedges depending on size. Leave some core in each wedge so it stays intact while roasting.
Step 3: Roast for about 20 minutes at 450°F, flipping once, until edges are browned and crisp. Thicker wedges may need a bit longer. The brown, caramelized edges are the tastiest part.
Step 4: Make the sauce while the cabbage roasts. Combine butter, minced onion, Dijon mustard, garlic, salt and pepper in a small saucepan and cook over medium heat until the butter melts and the onion softens. Whisk to combine. If the sauce separates, whisk vigorously before serving or add a teaspoon of cream or milk to help emulsify.
Step 5: Transfer the wedges to a platter or plates and spoon the onion-Dijon sauce down the center of each wedge. The recipe yields a modest amount of sauce; many double it, so feel free to increase quantities if you like more sauce. Garnish with chopped chives or parsley, if desired.
Sauce Tips
The sauce can sometimes separate after sitting. Whisk it well before serving to bring it back together. To make it creamier and mellow the mustard, add a teaspoon or two of cream or milk. A splash of water can also help thin and blend the sauce if needed.
Jami’s Tips
Simple tricks to get the best results:
- Leave some core in each wedge so the layers stay together while roasting.
- Don’t cut wedges too small — larger wedges hold together and roast more evenly. Slice further after cooking if needed.
- Use garlic-infused olive oil for added flavor if you have it, but plain olive oil works fine.
This dish takes about 3 minutes to prep and roughly 20 minutes to roast. Make the sauce in the roasting time and you’ll have a flavorful side with minimal effort — great for weeknights or serving guests.
Many readers report converting skeptics with this recipe. Give it a try and you may find roasted cabbage becoming a regular on your menu.
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 roasted cabbage recipe. If you try it, please leave a rating and review to share your experience.
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, to taste
Sauce*:
- 3 tablespoons butter (or margarine for dairy-free)
- 2 tablespoons minced fresh onion (or shallot)
- 1 tablespoon Dijon mustard (or to taste)
- 1/2 teaspoon minced garlic (or 1/4 tsp granulated garlic)
- 1/8 teaspoon each salt and pepper
- Optional: chopped chives or parsley for serving
Instructions
- Heat oven to 450°F. Line a baking sheet with parchment or silicone.
- Cut the cabbage half into four wedges, leaving some core in each wedge. Place wedges on the prepared sheet and brush with oil; season with salt and pepper. Turn and repeat.
- Roast 10–12 minutes, flip the wedges, then roast 8–10 minutes more until nicely browned. Dark brown, crispy edges are delicious—don’t be afraid of browning.
- Meanwhile, make the sauce: combine butter, minced onion, Dijon, garlic, salt and pepper in a small saucepan. Cook over medium heat until the butter melts and the onion softens. Whisk well; if the sauce separates, whisk before serving or add a teaspoon of cream or milk to emulsify.
- To serve, plate the wedges, whisk the sauce again, and drizzle over the cabbage. Garnish with chives or parsley if you like.
Notes
*Feel free to double the sauce — many people prefer extra. The sauce may separate after sitting; whisk to recombine or add a small amount of cream or milk to smooth it.
Nutrition
Roasted Cabbage Wedges FAQs
Roasted cabbage develops a mild, buttery flavor with caramelized, crispy edges and a tender interior.
Roasting preserves many of cabbage’s nutrients. Cabbage provides vitamin C, vitamin K, fiber and other micronutrients whether raw or roasted.
Roasted cabbage pairs with roasted chicken, sausages, pork, or grain-based mains. It works as a side for hearty mains or as part of a vegetarian plate.
Whisk the sauce vigorously before serving. Warming and whisking, or adding a teaspoon of cream or milk, will help re-emulsify and mellow the mustard flavor.
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 updated in 2022 and 2025.
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