Cabbage is one of those humble vegetables that often gets overlooked—usually boiled, tucked into soups, or relegated to coleslaw. But when treated the right way, cabbage can be absolutely transformative. Roasting brings out its natural sweetness, crisps the edges, and turns it into something deeply satisfying and flavorful. That’s exactly what happens with Roasted Cabbage Wedges with Onion Dijon Sauce.
This dish is proof that simple ingredients, when combined thoughtfully, can create something elegant and crave-worthy. The roasted cabbage develops caramelized edges and a tender interior, while the creamy onion Dijon sauce adds tang, richness, and balance. It’s the kind of recipe that works just as well for a casual weeknight dinner as it does for a holiday table or dinner party spread.
If you’re looking for a vegetable side that feels comforting, modern, and surprisingly bold, this roasted cabbage recipe delivers—without complicated steps or fancy ingredients.
Recipe Overview
Roasted Cabbage Wedges with Onion Dijon Sauce is a flavorful vegetable side dish made by roasting cabbage wedges until golden and crisp, then finishing them with a creamy, tangy sauce made from sour cream, Dijon mustard, onion, and lemon juice. The contrast between the smoky roasted cabbage and the sharp, creamy sauce makes this dish both simple and memorable.
Ingredients & Instructions
This recipe comes together easily, but a few small techniques make a big difference in texture and flavor.
Ingredients
- 1 medium green cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 small onion, finely chopped
- 1 tablespoon lemon juice
- Fresh herbs (parsley or chives), for garnish
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Remove any damaged outer leaves from the cabbage. Cut the cabbage in half through the core, then slice each half into thick wedges. Keep the core intact—it helps the wedges stay together during roasting.
2. Season the Cabbage
Place the cabbage wedges on the prepared baking sheet. Drizzle evenly with olive oil, then sprinkle with salt, black pepper, and garlic powder.
Use your hands or a brush to gently coat each wedge, making sure the seasoning reaches between the layers without breaking them apart.
Tip: Arrange the wedges cut-side down for maximum browning.
3. Roast Until Golden
Roast the cabbage in the preheated oven for 30–35 minutes, flipping the wedges halfway through. You’re looking for crispy, browned edges and a fork-tender center.
If your oven runs hot, check at the 25-minute mark to prevent burning.
4. Make the Onion Dijon Sauce
While the cabbage roasts, prepare the sauce. In a bowl, combine sour cream, Dijon mustard, finely chopped onion, and lemon juice. Stir until smooth and creamy.
Taste and adjust seasoning if needed—add more mustard for sharpness or lemon juice for brightness.
5. Assemble and Serve
Once the cabbage is golden and tender, remove it from the oven. Arrange the wedges on a serving platter, drizzle generously with the onion Dijon sauce, and garnish with fresh parsley or chives.
Serve warm for the best flavor and texture.
Cooking Tips & Variations
This dish is flexible and easy to adapt depending on taste preferences or dietary needs.
1. Extra Crisp Texture
For even crispier cabbage, roast directly on the baking sheet without parchment and increase oven temperature to 425°F (220°C) for the last 5 minutes.
2. Sauce Variations
- Swap sour cream for Greek yogurt for a lighter, higher-protein option.
- Use vegan sour cream for a dairy-free version.
- Add a teaspoon of honey or maple syrup to balance the Dijon’s sharpness.
3. Flavor Boosts
- Sprinkle smoked paprika or chili flakes over the cabbage before roasting for heat.
- Add roasted garlic or caramelized onions to the sauce for deeper flavor.
4. Herb Options
Parsley and chives work beautifully, but dill or thyme can also complement the Dijon sauce.
5. Make It a Main
Turn this side dish into a main by serving it with roasted chickpeas, grilled halloumi, or a fried egg on top.
Storage & Serving Suggestions
Storage
- Store leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days.
- Store the sauce separately to prevent the cabbage from becoming soggy.
Reheating
- Reheat cabbage in the oven at 375°F (190°C) for 10–12 minutes to restore crispness.
- Avoid microwaving if possible, as it softens the texture.
Serving Ideas
- Serve alongside roasted chicken, grilled steak, or baked salmon.
- Pair with grain bowls, lentils, or mashed potatoes for a complete vegetarian meal.
- Add it to a holiday spread as a modern alternative to traditional vegetable sides.
Roasted Cabbage Wedges with Onion Dijon Sauce proves that cabbage can be bold, elegant, and deeply satisfying. Roasting unlocks its natural sweetness, while the creamy Dijon sauce adds contrast and depth without overpowering the dish. It’s simple enough for weeknights, impressive enough for guests, and versatile enough to adapt to nearly any menu.
If you’re looking for a vegetable side that feels intentional and flavorful—without unnecessary steps—this recipe is a smart, reliable choice that delivers every time.
FAQs
1. Can I use red cabbage instead of green?
Yes. Red cabbage works well, though it may take slightly longer to roast and will have a firmer texture.
2. Can I make this dish ahead of time?
You can roast the cabbage in advance and reheat it in the oven. Make the sauce fresh for best flavor.
3. Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
4. Can I make it dairy-free?
Absolutely. Use a dairy-free sour cream alternative or a cashew-based sauce.
5. What protein pairs best with this dish?
Roasted chicken, grilled fish, lentils, or chickpeas all pair well with the tangy Dijon sauce.
Roasted Cabbage Wedges with Onion Dijon Sauce is a simple, flavorful side dish with crispy edges and creamy tangy sauce. Easy, elegant, and oven-roasted perfection.