Roasted cabbage wedges with sauce are proof that a humble vegetable can become something worth craving. The heat of the oven transforms each wedge into a mix of tender layers and crisp edges, while a rich, flavorful sauce ties it all together. I often make this when I want an easy side that feels special enough for family dinners. It is quick to prepare, simple to clean up, and always disappears from the table.
Don’t miss our grilled zucchini Greek salad for another easy vegetable dish that feels special.
Table Of Contents

Roasted Cabbage Wedges with Sauce
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Arrange cabbage wedges on the sheet. Brush with olive oil, season with salt and pepper, and tuck smashed garlic cloves between the leaves.
- Roast for 20 minutes, flip wedges, and roast another 10–15 minutes until edges are golden and crisp.
- For the sauce, sauté onions in butter over medium heat until soft. Whisk in mustard and cream, and cook until slightly thickened.
- Drizzle the warm onion-Dijon sauce over the roasted cabbage wedges before serving.
Notes
Why Roasted Cabbage Wedges with Sauce Deserve a Spot on Your Table
A low effort side with big flavor
Roasted cabbage wedges with sauce are one of those dishes that feel far more impressive than the effort they take. Once the cabbage is sliced into wedges, a little oil and seasoning are all it needs before the oven works its magic. The result is tender cabbage with crisp, caramelized edges that soak up every bit of sauce you pour over them. It is the kind of recipe that lets you focus on family or other dishes while still serving something delicious.
Why sauce changes everything
The real magic of roasted cabbage wedges with sauce comes from the balance between the vegetable and the topping. A creamy onion Dijon blend brings tang, sweetness, and richness that makes each wedge irresistible. This combination turns a basic vegetable into a side dish people remember. I have served these roasted cabbage wedges with sauce for casual weeknight meals and for friends at dinner, and every time the platter comes back empty.
Learn more about boursin vegetable bake for another simple but flavorful way to roast vegetables.
Choosing the Best Cabbage for Roasting
Green, Savoy, or Red Cabbage
When I make roasted cabbage wedges with sauce, I usually reach for a firm green cabbage. It keeps its shape beautifully in the oven and gives you those crisp, caramelized edges. If I am in the mood for something softer, Savoy cabbage is lovely. Its crinkled leaves roast into tender layers that almost melt in your mouth. Red cabbage works too, especially if you want more color on the table. It has a slightly earthier taste, which pairs well with a tangy mustard sauce. Whichever you choose, the trick is to season it well so the cabbage’s natural flavor has a chance to shine.
How to Pick a Fresh Head of Cabbage
Good roasted cabbage wedges with sauce start with fresh cabbage. I like to give it a quick lift in my hands — it should feel heavy for its size. The leaves should be tight and firm, not limp. A bright, even color tells you it is fresh, and if the outer leaves look tired, I keep looking. Starting with the best cabbage means the wedges will roast evenly and hold that satisfying bite when you serve them.

Prepping Cabbage Wedges for the Oven
Cutting Cabbage into Even Wedges
For roasted cabbage wedges with sauce to cook evenly, the size of each wedge matters. I start by removing any wilted outer leaves, then cut the cabbage straight through the core so each wedge stays intact. Four to six wedges is usually perfect for a medium head of cabbage. If the wedges are too thin, they may dry out before the centers become tender. If they are too thick, they will take longer to roast and the edges may not get that golden crispness we love.
Tips to Keep Wedges from Falling Apart
Cabbage can be a bit tricky when it starts to roast because the leaves want to separate. Keeping a small section of the core in each wedge helps hold everything together. I like to brush each side with a light coating of oil so the seasoning sticks and the wedges roast evenly. Placing them cut side down on the pan gives more surface contact for that caramelization. Little steps like this make a big difference when you finally serve your roasted cabbage wedges with sauce.
Discover great ideas like dill pickle crinkle potatoes if you enjoy unique twists on oven-baked sides.
How to Make Garlic Roasted Cabbage Wedges
Seasoning Tips for Flavorful Roasting
When I make roasted cabbage wedges with sauce, I grab a few garlic cloves and give them a quick smash. Not too hard, just enough to crack them open. They go straight onto the baking sheet with the cabbage.
As they roast, the kitchen fills with a warm, slightly sweet aroma. The garlic softens, the edges of the wedges turn golden, and the leaves start to curl.
I brush on olive oil so the seasoning clings and every layer gets a little love. Salt and pepper are always my base. Some days I toss in paprika or a pinch of red pepper if I feel like waking things up.
By the time it is done, these garlic roasted cabbage wedges with sauce are as comforting as they are simple.
Oven Temperature and Roasting Time for Perfect Texture
For roasted cabbage wedges with sauce, heat is everything. I let the oven climb to 425°F before the pan even gets close to it. Twenty minutes on one side gives you a deep, golden crust. Flipping them and roasting for another ten to fifteen minutes makes both sides beautifully caramelized while the centers stay soft. When the timer beeps, the garlic is ready to mash into the sauce or spread over the cabbage for one last burst of flavor.

Roasted Cabbage with Onion Dijon Sauce
Ingredients for the Sauce
The right sauce can turn roasted cabbage wedges with sauce into something people remember long after dinner. For my onion Dijon version, I start with a small onion, thinly sliced so it softens quickly in the pan. A spoonful of Dijon mustard gives it that sharp, tangy kick, while a bit of olive oil smooths everything out. I usually add a splash of broth to loosen the texture, but water works fine if that is what you have on hand. A pinch of salt and pepper finishes it off.
Step by Step Sauce Preparation
While the cabbage roasts, I heat a small pan over medium heat and add the onion with a drizzle of oil. It only takes a few minutes for it to turn soft and slightly golden. Then I stir in the Dijon, letting it blend with the onion until it smells rich and inviting. A splash of broth goes in next, bringing the sauce together into something silky. By the time the roasted cabbage wedges with sauce are ready to come out of the oven, the pan of onion Dijon sauce is warm and waiting to be spooned over each wedge.

Roasted Cabbage Wedges over Tirokafteri (Spicy Feta Dip)
Tirokafteri is a bold, creamy Greek dip made with feta and just the right amount of spice. When you pair it with roasted cabbage wedges with sauce, you get a dish that feels both rustic and a little bit fancy. The warm cabbage softens the dip slightly, and every bite brings a mix of tang, heat, and sweetness from those caramelized edges.
Ingredients for the Tirokafteri
- 8 ounces feta cheese, crumbled
- 1 large roasted red pepper, peeled and seeded
- 2 tablespoons olive oil
- 1 small fresh chili or ½ teaspoon chili flakes (adjust to taste)
- 1 teaspoon lemon juice
- A pinch of dried oregano
- Salt and pepper to taste
Method
- Place the crumbled feta in a blender or food processor.
- Add the roasted red pepper, olive oil, chili, and lemon juice.
- Blend until mostly smooth — I like to keep a bit of texture for interest.
- Season with oregano, salt, and pepper, blending briefly to mix.
- Transfer the dip to a bowl and let it chill while the cabbage roasts.
Serving
Spread the tirokafteri in a generous layer on a serving platter. Arrange the hot roasted cabbage wedges on top, letting the heat warm the dip just slightly. Drizzle the onion Dijon sauce over everything and serve right away.

Serving Suggestions: What Goes Well with Roasted Cabbage Wedges
Pairing with Proteins
Roasted cabbage wedges with sauce are one of those sides that work with almost anything. I have served them next to roast chicken, grilled salmon, and even a simple pan seared steak. The tangy onion Dijon sauce cuts through the richness of meat beautifully. For a lighter plate, I like to pair them with baked fish or a simple omelet. The cabbage soaks up the sauce and any extra juices from the protein, making every bite more flavorful.
Making It a Vegetarian Main
Sometimes roasted cabbage wedges with sauce take center stage as the main dish. For a heartier vegetarian option, I add a scoop of quinoa or lentils on the side and maybe a handful of toasted nuts for crunch. A little extra sauce drizzled over the top ties it all together. On busy weeknights, this has been dinner for me and David more than once, and it never feels like we are missing anything.
Looking for inspiration? Try our feta stuffed Greek chicken meatballs to pair with this dish.
Variations and Flavor Twists
Adding Parmesan or Fresh Herbs
Sometimes I like to take roasted cabbage wedges with sauce up a notch. If the oven is still hot, I grab some Parmesan and grate it right over the top. It melts instantly, leaving little pockets of salty goodness clinging to the edges. A handful of chopped parsley or chives scattered over the plate adds color and freshness that makes the whole dish feel lighter.
Spicy Mustard and Other Sauce Ideas
When I want a little heat, I swap the Dijon for spicy brown mustard. A tiny bit of horseradish works too — it wakes up the flavor in the best way. Another trick I use is a creamy garlic yogurt sauce instead of the onion Dijon. It is tangy, cool, and perfect if you are serving the wedges with fish or chicken. Tiny changes like these keep roasted cabbage wedges with sauce interesting without making the recipe any harder.
Check out Mexican street corn chicken bake for a hearty and flavorful main that works beautifully with cabbage wedges.
Storage and Reheating Tips
How to Keep Leftovers Fresh
If we have any roasted cabbage wedges with sauce left after dinner, I store them in an airtight container in the fridge. They usually keep well for up to three days. I like to keep the sauce in a separate container so the cabbage does not get soggy. This way, when it is time to reheat, the wedges still have some of that roasted texture.
The Best Way to Reheat without Losing Texture
To bring roasted cabbage wedges with sauce back to life, I skip the microwave and go for the oven. A few minutes at 350°F warms them through while keeping the edges from going limp. If I am short on time, the stovetop works too — just a quick turn in a skillet with a drizzle of oil. Once they are warm, I spoon the sauce over them again, and they taste almost as good as the day they were made.
Pro Flavor Tips for Cabbage Wedges and Sauces
If you want to make oven roasted cabbage wedges that really stand out, think about layering flavors from the start. A light brush of olive oil is a good base, but mixing in a little minced garlic before roasting turns them into garlic roasted cabbage wedges with a deep, mellow sweetness.
The sauce you choose can change the entire personality of the dish. A roasted cabbage with onion Dijon sauce feels bold and tangy, perfect for pairing with roast chicken or grilled fish. On the other hand, cabbage wedges with mustard sauce lean sharper and brighter, which works beautifully alongside roasted potatoes or a hearty lentil salad. I sometimes make extra sauce just so I can drizzle it over other vegetables the next day.
Another trick is to roast the cabbage on a preheated sheet pan. This little step gives you instant sizzle when the wedges hit the metal, helping the edges caramelize faster. It is especially nice when you want oven roasted cabbage wedges to have that golden, crisp finish without drying out the center. A sprinkle of fresh herbs at the end, like parsley or dill, adds a pop of color and a fresh note to balance the roasted flavors.
If you have guests, serve a small bowl of extra sauce on the side. Whether it is roasted cabbage with onion Dijon sauce, a creamy yogurt-based blend, or cabbage wedges with mustard sauce, having more for dipping makes the dish feel generous and inviting. Around here, the sauce bowl is usually empty before the platter is.
FAQs about Roasted Cabbage Wedges with Sauce
What sauce goes well with cabbage
Cabbage is a flexible vegetable, so it pairs with many sauces. For roasted cabbage wedges with sauce, I love an onion Dijon blend for its tang and depth. A creamy garlic yogurt sauce is also great if you want something lighter. Even a simple vinaigrette can bring out the sweetness of roasted cabbage.
Can you roast cabbage wedges
Absolutely. Roasting cabbage wedges is one of the easiest ways to bring out their natural flavor. The edges caramelize, the center stays tender, and they hold their shape well. Roasted cabbage wedges with sauce are proof that a simple technique can make a big impact.
What goes well with roasted cabbage wedges
These wedges work with so many main dishes. I serve them with roast chicken, grilled fish, or even alongside a grain salad for a lighter meal. The sauce soaks into the cabbage, making each bite satisfying no matter what you pair it with.
How does Jamie Oliver cook cabbage
Jamie Oliver often steams or sautés cabbage with olive oil, herbs, and sometimes bacon for added flavor. While that is delicious, roasted cabbage wedges with sauce have a completely different character — deeper caramelization and a richer, more concentrated taste.
You can always find more of my quick, family-friendly recipes on Pinterest or join me in the kitchen over on Facebook.
Conclusion: From My Kitchen to Yours
Roasted cabbage wedges with sauce have become one of those recipes I keep coming back to. They are simple, forgiving, and still manage to feel special enough for guests. I have made them on busy weeknights when the kids are running through the kitchen, and I have served them at quiet dinners with friends. Each time, the tray comes back empty.
If you have never roasted cabbage before, this is the place to start. The wedges turn tender in the middle with crisp, golden edges, and the sauce ties every bite together. It is proof that good food does not have to be complicated. From my kitchen to yours, I hope these roasted cabbage wedges with sauce make it onto your table soon — and that you enjoy them as much as we do.
Don’t miss our 5 ingredient chicken broccoli feta fritters for another quick and satisfying recipe.