Roasted Cabbage with Mustard Sauce
Golden Roasted Cabbage Wedges with Warm Mustard Butter
Cabbage transforms completely in a hot oven — the edges caramelize while the center stays tender, creating something far more elegant than you'd expect. A quick pan sauce of butter, Dijon, and fresh onion elevates these wedges into proper dinner territory.
AmericanDinnerSide DishVegetarianQuick MealsHealthyRoasting
Ingredients
- ½ mediummedium green cabbage, outer leaves removed
- 1 tbspgarlic-infused olive oil
- kosher salt
- freshly ground black pepper
- fresh chives or flat-leaf parsley, chopped(optional)
Sauce
- 3 tbspunsalted butter
- 2 tbspfresh onion, minced fine
- 1 tbspDijon mustard
- ½ tspfresh garlic, minced
- ⅛ tspfine salt
- ⅛ tspblack pepper
Instructions
- Preheat your oven to 450°F and line a rimmed baking sheet with parchment paper. This high heat will give you the caramelization you want without drying out the cabbage.
- Stand the cabbage half cut-side down and slice it into 4 equal wedges, keeping the core intact — this holds everything together during roasting. Arrange the wedges on your prepared baking sheet with space between each one.
- Brush both cut sides of each wedge generously with the garlic oil, then season well with salt and pepper. Don't skimp here — cabbage can handle bold seasoning.
- Roast for 10-12 minutes until the first side develops golden brown edges, then carefully flip each wedge and roast another 8-10 minutes. The outer leaves should be crispy and caramelized while the center remains tender.⏱ 20 min
- While the cabbage finishes roasting, combine all sauce ingredients in a small saucepan and cook over medium heat, stirring frequently, until the butter melts and the onion softens slightly. Keep the sauce warm off the heat.
- Transfer the wedges to serving plates and drizzle with the warm mustard sauce. Scatter chopped herbs over the top if you're using them — the fresh color makes all the difference.