Why We Love This Recipe
- Super healthy: Cabbage is — like most cruciferous vegetables — extremely healthy. Loaded with vitamins, potassium, fiber and even a little protein, it’s earned its ‘superfood’ reputation.
- Cheap: It’s hard to think of a more affordable vegetable than cabbage. Usually priced around $1 per pound, a head of cabbage gives a lot of bang-for-buck in terms of bulk and nutrition, that’s for sure.
- Roasted cabbage is the ultimate last-minute party trick: A head of cabbage keeps in the fridge for at least 2 weeks, and we’ve had them chill happily in the coolest part of the fridge for over a month. Buy a cabbage, toss it in the crisper (or any cool part of your fridge) and you’ve got a simple side dish at your fingertips.
- Easy to find, year-round: Though it’s harvested twice a year (there’s a summer crop and a winter crop) you can find good cabbage basically year-round because it keeps so well.
- It looks really pretty! Not that people come to your dinner parties to be impressed by the food, but it doesn’t hurt to wow your friends once in a while, and these gorgeous roasted cabbage wedges have a great ‘wow’ factor. With crispy edges and super tender insides, plus a zingy dressing that keeps you coming back for bite after bite, the only drawback is that this snazzy side dish might steal the limelight.
How To Roast Cabbage Wedges
Scroll down for the full recipe with measurements below.
- Cut the cabbage into wedges, but focus on keeping the leaves of each wedge attached to a piece of the cabbage core so that each wedge remains intact. You also want the wedges to be roughly even in size, so that they bake evenly.
- Season the wedges with olive oil, granulated garlic, salt, and pepper.
- Lay them on their sides on your favorite sheet pan.
- Roast for 15 minutes at 450°F.
- Flip the cabbage and let them roast for another 15 minutes, so that both sides get nicely crisped edges.
- Make the mustard sauce while the cabbage finishes roasting.
- Dress the cabbage wedges generously with the mustard dressing, and let everyone dig in!
Mustard Cream Sauce + More Topping Ideas
We are obsessed with this creamy mustard sauce. With heavy cream, wine and two kinds of mustard, it is a little bit of a to-do. But it’s soooo worth it, and that creamy, sharp rich flavors are heavenly with the almost-sweet roasted cabbage. However, if this sauce feels too fussy, you don’t have to make it. You could finish the roasted cabbage with so many other, simple dressings, like:
- A simple spritz of fresh lemon juice, good olive oil, more pepper and a dusting of Parm.
- A more basic vinaigrette (Dijon mustard + vinegar, slowly whisk in lots of olive oil until the dressing is creamy and tastes delicious.)
- Caesar Dressing (it’s good on everything, after all!)
Serving Suggestions
This cabbage is a dreamy side dish for almost any main you can imagine! Any roast chicken would be happy to have this by its side. A few of our favorite dishes to pair this with would be:
More of Our Favorite Cabbage Dishes
Need More Snazzy Sides? We’ve Got You
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