With an amazing flavor and texture, these incredible roasted cabbage wedges are so easy and quick to make. Combined with a delicious onion-dijon sauce, it’s perfect!! You won’t believe how good cabbage can be!
Have you ever taste a roasted vegetables? Every vegetable tastes amazing roasted – including cabbage! And believe me, if you haven’t tried roasting cabbage you are not going to believe what it does to this (formerly) lowly vegetable. Slightly crispy edges and melting centers with a slightly sweet flavor. Everyone will love it.
Roasting cabbage wedges is incredibly easy. It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.
Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you’re serving). It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.
They are amazing with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil, it will takes it to a whole other, wonderful level.
The roasting usually takes for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the flavor factor and it looks good for the presentation too.
Roasted Cabbage Wedges Recipe with Onion Dijon Sauce
- ½ (1,5 lbs.) medium green cabbage
- 1 tablespoon garlic-infused olive oil or regular olive oil
- 2 tablespoons minced fresh onion
- 3 tablespoons butter
- ½ teaspoon minced garlic
- 1 tablespoon Dijon mustard
- ⅛ teaspoon each salt and pepper
- chopped chives or parsley for serving
- Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
- Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
- Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
- Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute - warm again before using).
- To serve, place the wedges on a plate, whisk sauce again* and drizzle over wedges. Sprinkle with chives or parsley, if desired.