Roasted Cabbage Wedges with Onion Dijon Sauce

Imagine biting into a perfectly Roasted Cabbage Wedge that’s crispy on the edges yet tender in the middle, drizzled with a velvety Onion Dijon Sauce that’s tangy, creamy, and absolutely irresistible. These Roasted Cabbage Wedges with Onion Dijon Sauce transform humble cabbage into a showstopping side dish that might just steal the spotlight from your main course. The caramelized edges of the cabbage develop an almost sweet, nutty flavor that pairs beautifully with the savory, tangy sauce. You’ll learn how to perfectly roast cabbage to achieve that ideal texture and create a sauce that elevates this often-overlooked vegetable to gourmet status.

Why You’ll Love This Recipe

These Roasted Cabbage Wedges with Onion Dijon Sauce are guaranteed to become a regular in your meal rotation for so many reasons. First, the textural contrast is incredible—crispy charred edges giving way to tender, juicy interiors with each bite. The transformation of ordinary cabbage into a caramelized delight is nothing short of magical.

This dish is surprisingly simple yet delivers complex flavors that make it seem like you spent hours in the kitchen. The cabbage roasting process is mostly hands-off, giving you time to prepare the rest of your meal while your oven does the hard work. Plus, cabbage is budget-friendly and available year-round, making these roasted wedges with sauce an economical side dish option.

The Onion Dijon Sauce adds a creamy, tangy dimension that perfectly complements the natural sweetness of the roasted cabbage. It’s this sauce that turns a simple vegetable into a conversation-worthy dish. Even cabbage skeptics have been converted after trying these flavorful wedges with their irresistible sauce!

Ingredients

For the Roasted Cabbage Wedges:

• 1 medium head green cabbage (about 2 pounds/900g)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)

For the Onion Dijon Sauce:

• 2 tablespoons butter
• 1 medium yellow onion, finely diced (about 1 cup/160g)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 3/4 cup (180ml) vegetable broth
• 1/2 cup (120ml) heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Pro Tips

When making Roasted Cabbage Wedges with Onion Dijon Sauce, a few critical techniques will elevate your results from good to spectacular. First, don’t rush the roasting process—cabbage needs time to develop those gorgeous caramelized edges. Roast at a high temperature (425°F/220°C) to achieve the perfect balance of char on the outside while maintaining tenderness inside. Flipping the wedges halfway through cooking ensures even browning on both sides.

The key to keeping your cabbage wedges intact is to leave the core in during roasting. This natural binder holds everything together and actually becomes deliciously tender during cooking. When cutting your cabbage into wedges, make sure they’re of even thickness (about 1-1.5 inches at the thickest part) to ensure they cook at the same rate.

For the Onion Dijon Sauce, patience is crucial when cooking the onions. Allow them to soften completely and turn slightly golden before adding other ingredients. This develops a sweeter, more complex base flavor that transforms the sauce. Also, when incorporating the flour, cook it with the onions for at least one minute to remove any raw flour taste before adding liquids.

Instructions

Step 1: Prepare the Cabbage
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove any damaged outer leaves from the cabbage, then rinse and pat dry. With the core intact, cut the cabbage into 6-8 evenly sized wedges. Place the wedges on your prepared baking sheet, keeping a little space between each piece for proper browning.

Step 2: Season the Cabbage
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and smoked paprika if using. Use a pastry brush to generously coat both sides of each cabbage wedge with this seasoned oil. Make sure to get the oil into all the nooks and crannies of the cabbage layers for maximum flavor.

Step 3: Roast the Cabbage
Place the baking sheet in the preheated oven and roast for 15 minutes. Then carefully flip each wedge using a spatula and tongs (they can be delicate), and continue roasting for another 10-15 minutes until the edges are crispy and caramelized and the interior is tender. You should be able to easily insert a knife into the thickest part.

Step 4: Prepare the Onion Dijon Sauce
While the cabbage roasts, make your sauce. Melt butter in a medium saucepan over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle in the flour and stir constantly for about 1 minute to create a roux.

Step 5: Finish the Sauce
Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Reduce heat to low and stir in the heavy cream, Dijon mustard, lemon juice, and honey. Allow the sauce to simmer gently for 2-3 more minutes until it reaches a silky consistency. Stir in the fresh parsley and season with salt and pepper to taste.

Step 6: Serve
Transfer the Roasted Cabbage Wedges to a serving platter and drizzle generously with the warm Onion Dijon Sauce. Alternatively, you can serve the sauce on the side for dipping. Garnish with additional fresh parsley if desired and serve immediately while hot and crispy.

Variations

Vegan Roasted Cabbage Wedges: Create a delicious plant-based version by replacing the butter in the sauce with olive oil and substituting the heavy cream with full-fat coconut milk or your favorite unsweetened plant-based cream. The result is equally creamy and flavorful, with the coconut milk adding a subtle sweetness that complements the tangy Dijon wonderfully.

Spicy Roasted Cabbage: For heat lovers, add a kick to your Roasted Cabbage Wedges by incorporating 1/4 teaspoon of cayenne pepper or red pepper flakes to the oil mixture before roasting. For the sauce, stir in 1-2 teaspoons of sriracha or your favorite hot sauce. The spicy elements create an exciting contrast with the naturally sweet caramelized cabbage.

Herb-Crusted Cabbage Wedges: Enhance the aromatics by adding 1 tablespoon of fresh thyme leaves and 1 teaspoon of rosemary to the seasoning oil. For the sauce, incorporate 2 tablespoons of chopped fresh herbs like dill, tarragon, or chives just before serving for a bright, herbaceous twist on the classic Roasted Cabbage Wedges with Onion Dijon Sauce.

Storage and Serving

Store leftover Roasted Cabbage Wedges and sauce separately in airtight containers in the refrigerator for up to 3 days. The roasted cabbage can be reheated in a 350°F (175°C) oven for 10-15 minutes until warmed through, which helps maintain the crispy edges better than microwave reheating. The sauce can be gently rewarmed on the stovetop over low heat, adding a splash of milk or broth if it’s become too thick.

For an impressive serving suggestion, arrange the Roasted Cabbage Wedges on a large platter, drizzle with the sauce, and garnish with a sprinkle of toasted pine nuts or pumpkin seeds for added crunch and visual appeal. These wedges make a stunning side dish alongside roasted chicken, grilled steak, or as part of a vegetarian feast.

For a complete meal, serve these flavorful cabbage wedges alongside a hearty grain like farro or quinoa, which can soak up the extra sauce. They also pair beautifully with simple proteins like baked salmon or lentils for a nutritionally balanced plate. For casual entertaining, arrange the wedges on a board with other roasted vegetables and provide the sauce in a small bowl for dipping.

FAQs

Can I use red cabbage instead of green for roasted cabbage wedges?
Yes, red cabbage works beautifully for roasting! It tends to be slightly denser than green cabbage, so you might need to add 5-7 minutes to the cooking time. The color will deepen to a gorgeous purple-blue, and it offers a slightly sweeter flavor profile that pairs wonderfully with the Onion Dijon Sauce.

Why did my cabbage wedges fall apart during roasting?
Cabbage wedges can fall apart if they’re cut too thin or if the core is removed before roasting. Ensure you’re keeping the core intact and cutting wedges that are at least 1-inch thick at the center. Also, handle them gently when flipping during roasting, using both a spatula and tongs for support.

Can I make the Onion Dijon Sauce ahead of time?
Absolutely! The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stovetop over low heat, whisking occasionally and adding a splash of broth or cream if needed to restore its silky consistency.

Are roasted cabbage wedges keto-friendly?
Yes, Roasted Cabbage Wedges are excellent for keto diets as cabbage is naturally low in carbs. For a keto-friendly version of the sauce, simply omit the flour and honey, and allow the sauce to reduce naturally to thicken. The result will be slightly less thick but equally delicious.

What can I substitute for Dijon mustard in the sauce?
If you don’t have Dijon, whole grain mustard works wonderfully for a more rustic texture. In a pinch, yellow mustard with a dash of horseradish can approximate the Dijon flavor. For a different twist, try a high-quality spicy brown mustard, which offers a deeper, more complex flavor profile to complement the roasted cabbage.

Print