Roasted cabbage wedges

Roasted cabbage wedges with Onion Dijon Sauce are quick and easy to create. The exquisite onion-dijon sauce shouldn’t be missed because it elevates the wedges to a whole new level. You will no longer dislike cabbage after reading this!

Roasted cabbage wedges

Roasted cabbage wedges Ingredients

Roasted cabbage wedges

  • approximately 1 12 pounds of medium green cabbage
  • 1 tablespoon olive oil with garlic infusion or plain olive oil, salt, and pepper

Roasted cabbage wedges Sauce

  • butter in 3 tablespoons
  • 2 teaspoons freshly minced onion
  • 1/2 teaspoon of chopped garlic and 1 tablespoon of Dijon mustard
  • 1/8 teaspoon of pepper and salt combined
  • optional: for serving, chives or parsley


Roasted cabbage wedges Roasted cabbage wedges Roasted cabbage wedges Roasted cabbage wedges

  1. Bake at 450 degrees F. Use silicone or parchment paper to line a baking sheet.
  2. Cut cabbage half into four equivalent wedges and set on pre-arranged baking sheet. Salt and pepper the cut sides of each wedge with a pastry brush and coat them in oil. Reverse the wedges.
  3. Cook the baking sheet for 10 to 12 minutes in the oven. After turning the wedges over, roast for another 8 to 10 minutes or until nicely browned.
  4. In the meantime, prepare the sauce by combining all of the sauce ingredients in a small saucepan and heating to medium-high heat until the butter has completely melted. Keep warm (or, alternatively, microwave the ingredients in a container that can be heated on high for about one minute and then warm them again before using).
  5. Place the wedges on a plate for serving, whisk the sauce once more*, and drizzle it over the wedges. If desired, garnish with parsley or chives.


  • If you let people cut out the core while they eat it (if they want), it will be easier to deal with the wedges. The majority of other recipes will instruct you to core them; do not! When roasting, the leaves and core stay together much better, making it easy to turn.
  • The wedges shouldn’t be made too small. Divide a medium head in half and cut each half into quarters (or just one, depending on how many people you’re serving). If necessary, the cooked wedges can be easily divided in half at the table; however, the larger wedges hold together better and cook more evenly.
  • They’re fine with salt and pepper and regular olive oil, but if you have a bottle of garlic-infused olive oil (I like Trader Joe’s brand), it takes them to a whole new level of deliciousness. Garlic olive oil has in no time turned into a staple in our home.