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Roasting cabbage is one of the easiest ways to bring out its natural sweetness and add some serious flavor with minimal effort. In this version, you roast the cabbage wedges until the edges are golden and crisp, then top them with a simple creamy mustard sauce that takes less than five minutes to make. It’s the kind of side dish that works with just about anything—grilled sausage, roast chicken, even salmon—but still holds its own as a standout on the plate.
This dish feels cozy but not heavy, thanks to the balance of roasted veggies and tangy sauce. And if you’re feeding a crowd or watching your grocery bill, this one clocks in at under $4 for four generous servings. Not bad for a whole lot of flavor.
To roast the cabbage, you’ll just need an oven-safe frying pan or baking sheet. I like to cook it on parchment paper for easier cleanup. Make sure you leave it in long enough to develop some charred bits around the edges, that’s where all the flavor is!
Helpful Tips
- Don’t overcrowd the pan. Cabbage wedges need a little space to brown properly. If the pan is too crowded, they’ll steam instead of roast. Use two baking sheets if needed.
- Roast it cut-side down. Start with one of the flat sides of the wedge face-down on the pan. That’s where you’ll get the best caramelization. Flip halfway through to get both sides crisp.
- Use whole grain mustard for texture. You can use regular or whole grain Dijon Whole graine gives the sauce a nice little pop of texture and flavor. If you like it smoother or slightly sweeter, honey mustard works too—just don’t skip the mustard entirely, or you’ll lose what makes this sauce special.
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Roasted Cabbage with Creamy Mustard Sauce
Ingredients
- 1/2 head cabbage cut into 4 wedges
- 2 tablespoons olive oil
- Salt and pepper to season
- 2 tablespoons butter
- 1 tablespoon Dijon mustard or honey mustard, if you prefer sweeter
- 1 tablespoon heavy cream or whole milk
- 1 clove garlic minced
- Chopped chives for serving
Instructions
- Preheat the oven to 425°F.
- Cut the cabbage in half, then cut half of it into 4 wedges, keeping the core intact You can make 4 more servings with the other half or keep it for another side dish. Drizzle both sides of the wedges with oil and sprinkle with salt and pepper. Set the wedges on a large baking sheet and cook for 30-35 minutes, flipping once during cooking. The edges should be nice and crispy.
- While the cabbage is roasting, melt the butter in a pan over medium heat. Add the garlic and cook for just 30 seconds, until fragrant. Add the Dijon mustard and heavy cream. Whisk to combine, then remove from the heat so it doesn't over thicken. Thin it out with a teaspoon or 2 of water, if necessary. Set aside.
- When the cabbage is done, transfer it to a serving platter and top with the sauce and chives.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
