Perfectly roasted cabbage wedges topped with a creamy, buttery Dijon and onion sauce, make the perfect side dish for any night of the week!
Original post September 2015. Content and phots updated October 2020 for improved reader experience.
I am not typically a fan of cooked cabbage, but as is the case with most veggies, roasted is the way to go! The wedges come out soft, but not mushy and the olive oil, salt and pepper give it a good base flavor that is elevated with the dijon-onion sauce!
If you’re on the fence about cooked cabbage, or have a cabbage-lover in your life, you definitely need to make these asap!
How to make Roasted Cabbage Wedges with Dijon-Onion Sauce:
Full Printable Recipe Below!
1.) Heat oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and set aside.
2.) Cut cabbage half into four equal wedges and place on the prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Flip wedges and brush the other side with oil, and season with salt and pepper.
3.) Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, about 8-10 minutes longer.
4.) Meanwhile, add all the sauce ingredients to a small saucepan and cook over medium heat, stirring until the butter is completely melted, and the ingredients are well-combined. Keep warm until ready to serve.
5.) Serve wedges with sauce drizzled on top and chopped parsley, if desired.
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Roasted Cabbage Wedges with Dijon-Onion Sauce
Ingredients
- ½ medium green cabbage (about 1½-lbs)
- 1 Tbsp olive oil
- salt and pepper, to taste
For the sauce
- 3 Tbsp butter
- 2 Tbsp minced onion
- 1 Tbsp Dijon mustard
- ½ tsp minced garlic
- salt and pepper, to taste
- chopped parsley, for garnish
Instructions
- Heat oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and set aside.
- Cut cabbage half into four equal wedges and place on the prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Flip wedges and brush the other side with oil, and season with salt and pepper.
- Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, about 8-10 minutes longer.
- Meanwhile, add all the sauce ingredients to a small saucepan and cook over medium heat, stirring until the butter is completely melted, and the ingredients are well-combined. Keep warm until ready to serve.
- Serve wedges with sauce drizzled on top and chopped parsley, if desired.
Nutrition
As seen on An Oregon Cottage
Oven Roasted Recipes
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Mediterranean Chicken Legs Sheet Pan Dinner by A Day in the Life on the Farm
Roasted Cabbage Wedges with Dijon-Onion Sauce by Sweet Beginnings
Roasted Vegetables with Italian Sausage by Blogghetti
Roasted Whole Pumpkin with Stuffing by Palatable Pastime
Rosemary Garlic Roasted Beef Tenderloin by That Recipe
Rosemary Garlic Roasted Leg of Lamb by A Kitchen Hoor’s Adventures
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Check out this photo from the original post!
We love cabbage and this recipe sounds like a definite winner. Can’t wait to try it.