Easy Roasted Cabbage with Amazing Onion Dijon Sauce

Why You’ll Love This Recipe

I love how roasting transforms cabbage into something rich and slightly sweet, with crispy edges that are downright addictive. But it’s the warm, savory onion Dijon sauce that really takes this recipe to another level. It’s tangy, buttery, and packed with flavor in every drizzle. Whether I’m making a quick weeknight side or something to impress guests, this dish never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cabbage:

• 1/2 medium green cabbage (about 1½ pounds)

• 1 tablespoon olive oil (or garlic-infused olive oil)

• Salt and pepper, to taste

For the onion Dijon sauce:

• 3 tablespoons butter (or margarine for dairy-free)

• 2 tablespoons minced fresh onion or shallot (or the white part of a green onion)

• 1 tablespoon Dijon mustard (or to taste)

• 1/2 teaspoon minced garlic (or 1/4 teaspoon dried granulated garlic)

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• Optional: chopped chives or parsley for serving

Directions

1. I preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone mat.

2. I cut the cabbage half into four equal wedges and place them cut-side down on the prepared sheet.

3. Using a pastry brush, I coat the cut sides with olive oil and sprinkle with salt and pepper. I flip the wedges and repeat on the other side.

4. I roast the cabbage for 10–12 minutes, then flip the wedges and roast for another 8–10 minutes until they’re golden brown and the edges are crispy. (Those crispy edges are my favorite part!)

5. While the cabbage roasts, I make the sauce by combining the butter, onion, Dijon mustard, garlic, salt, and pepper in a small saucepan over medium heat. I let everything melt together and keep it warm.

6. Once the cabbage is done, I plate the wedges, whisk the sauce again to make sure it’s fully combined, and drizzle it over the top. A sprinkle of fresh chives or parsley adds a nice final touch.

Servings and timing

This recipe makes 4 wedges (1 wedge per serving).
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories per serving: 140 kcal

Variations

I love putting little twists on this recipe depending on what I have:

• I double the sauce when I want extra to spoon over meat or potatoes too.

• I use garlic butter or herbed butter for even more flavor.

• A splash of lemon juice or white wine in the sauce adds brightness.

• I sprinkle the wedges with parmesan before roasting for a cheesy, crispy finish.

• For a heartier dish, I serve this with roasted sausage or baked tofu.

Storage/Reheating

Here’s how I store and reheat leftovers:

• I keep leftover roasted cabbage and sauce in separate containers in the fridge for up to 3 days.

• To reheat, I roast the cabbage again at 400°F until warmed through and crispy, and reheat the sauce gently on the stove or in the microwave.

• I always whisk the sauce again before serving in case it separates.

FAQs

Can I roast the whole cabbage instead of wedges?

I prefer wedges for faster cooking and crispier edges, but I’ve roasted thick cabbage rounds too—just adjust the time so they cook through.

Is the sauce spicy?

Not really—it’s tangy from the Dijon mustard but not hot. If I want heat, I add a pinch of crushed red pepper or spicy mustard.

Can I make this vegan?

Yes! I use dairy-free margarine or vegan butter, and the rest of the ingredients are already plant-based.

Will this work with red cabbage?

It works fine with red cabbage, though the flavor is slightly stronger and the color changes a bit during roasting. Still delicious!

What can I serve this with?

I serve it with roasted meats, grilled chicken, or even as a warm salad base with lentils or white beans. It also makes a great holiday side dish.

Conclusion

This Easy Roasted Cabbage with Onion Dijon Sauce is proof that simple ingredients can turn into something special. Roasting gives the cabbage beautiful texture and sweetness, while the warm, tangy sauce brings big flavor without a lot of fuss. Whether I’m serving it with dinner or just enjoying it on its own, it’s a side dish I always come back to.

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