Roasted Cabbage

Tired of the same veggies every night? Grab a cabbage! These Roasted Cabbage Wedges get paired with a mustard cream sauce for a unique and delicious side dish!

This post may contain paid links. For more information, please see our disclosure policy.

This recipe is definitive proof that a sauce can take an otherwise boring dish and turn it into something amazing. (Somewhere my wife is nodding “yes!!”) Don’t get me wrong. I enjoy roasted veggies. Our dinner plates often include at least one roasted vegetable. But Roasted Cabbage? Hmmm.

A cabbage is a large vegetable. I love this recipe for Healthy Cabbage Soup – but that entire soup recipe only calls for a ½ head of cabbage. This Roasted Cabbage recipe calls for a whole head of cabbage. It’s a lot of green leaves. But it’s also a delicious – and unique – side dish!

Roasted Cabbage

The roasted cabbage portion of this recipe is rather simple. The cabbage gets cut into 4 wedges (6 if you have a particularly large cabbage) and then brushed with olive oil. For the olive oil, I heated it up in a skillet with some garlic. That extra little step adds a ton of flavor! (If you happen to have garlic-infused olive oil in the pantry, just use that instead.)

From there the cabbage wedges go into a very hot oven for ~20-25 minutes. Cabbage leaves can be rather tough, but after roasting with olive oil they turn soft and tender. You’ll still need a knife to cut through the wedges when serving, but roasted cabbage is tasty. However, it’s still a little, well, boring.

Sauce to the rescue!

The Mustard Cream Sauce that gets spooned over the roasted cabbage wedges is absolutely fantastic. I could see using that sauce in so many ways – over baked salmon, grilled chicken breasts, other types of roasted veggies…the taste is amazing!

The sauce is rather simple – the base is milk/cream, butter and flour. It doesn’t sound that appetizing by itself, right? Well add in the shallot, fresh thyme, mustard and vinegar, and that sauce transforms into something magical. (Truthfully, the process of making this sauce reminded me of making gravy at Thanksgiving.)

Ingredients

The ingredient list is rather straightforward here:

• Cabbage: I recommend a green cabbage for this recipe. Red cabbage tends to be a bit more bitter. Look for a cabbage that is firm and heavy for it’s size. With that said, I recommend a small-medium sized cabbage.
• Olive oil, garlic, salt and pepper: The olive oil simmers with the garlic for a few minutes to give it an extra layer of flavor. Once that oil is brushed onto the cabbage wedges, it will help transform the rather tough cabbage leaves into something tender and delicious.
• Butter, Flour, Milk and Half-and-Half: These are the base ingredients for the Mustard Cream Sauce. The first step is to sauté the butter and flour together to make a simple roux. From there, the other ingredients get layered in to add flavor. It’s very similar to making gravy.
• Shallot: Shallots have a milder, more delicate flavor than onions. A shallot is recommended for this recipe so that the sauce doesn’t become too onion-y. If shallots aren’t available, use 2-3 tablespoons of finely chopped sweet onions instead.
• Fresh Thyme, Salt, Pepper, Chives: The fresh thyme and fresh chives make a huge difference here! Dried versions can work in a pinch, but use freshly chopped herbs if possible.
• Dijon Mustard and White Vinegar: The mustard is certainly one of the most important elements of this sauce. This sauce could be overly rich due to the milk and cream, but the acidity from the mustard and vinegar adds a brightness that really balances everything out.

Storing Leftovers

Leftover wedges of roasted cabbage can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, let come to room temperature and then place in a 350°F oven for 8-10 minutes, or until warmed through. If possible, store the sauce separately from the cabbage. Reheat the sauce in the microwave or in a skillet with an additional splash of milk.

I’m fully aware that Roasted Cabbage doesn’t sound like the most exciting of recipes. But if you’re looking for a fun way to mix up the roasted veggie routine – then grab a cabbage at the store. The sauce that gets spooned on top takes this recipe to a new level! Cheers!

Did you make this Roasted Cabbage with Mustard Cream Sauce recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Roasted Cabbage

Tired of the same veggies every night? Grab a cabbage! These Roasted Cabbage Wedges get paired with a mustard cream sauce for a unique and delicious side dish!

5 from 4 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 252kcal

Cook ModePrevent your screen from going dark

Ingredients

For the Roasted Cabbage

• 1 medium green cabbage
• ¼ cup extra-virgin olive oil
• 2 tsp minced garlic
• 1 tsp kosher salt
• ½ tsp black pepper

For the Mustard Cream Sauce

• 1 Tbsp unsalted butter
• 1 Tbsp all-purpose flour
• ½ cup whole milk
• 1 large shallot minced
• ½ tsp chopped fresh thyme
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 Tbsp half-and-half or heavy cream
• 1 Tbsp grain mustard
• ½ Tbsp white vinegar
• 2 Tbsp fresh chopped chives

Instructions

For the Roasted Cabbage

• Preheat oven to 450°F.
• Line a rimmed baking sheet with foil.
• Peel off the tough outer leaves of cabbage and discard. Slice cabbage into four equal wedges. Trim the core on each piece, but leave enough of the core to keep the leaves from falling off. Place cabbage wedges in a single layer on prepared baking sheet.
• Using a small skillet, add oil and garlic and place over medium heat. Sauté, stirring often, for 2-3 minutes, or until garlic begins to turn golden brown.
• Brush the olive oil evenly onto the cabbage wedges and then sprinkle salt and pepper on top.
• Bake for 20-25 minutes, or until wedges are tender and light golden brown. (Note: Depending on the size of the cabbage, you may need to roast it for an extra 5-10 minutes.)

For the Mustard Cream Sauce

• While the cabbage wedges are baking, place butter in a small saucepan over medium heat. Once butter has melted, add flour; stir. Continue sauteing, stirring often, for 2 minutes.
• Add milk, shallot, thyme, salt and pepper; stir until well combined. Bring mixture to a low boil.
• Let boil for 2-3 minutes, stirring often.
• Reduce heat to low and stir in half-and-half, mustard and vinegar.
• Spoon sauce over roasted cabbage wedges and sprinkle with chives before serving.

Looking for more roasted veggie recipes? Check out these other favorites, too: