Dinner

Roasted Cabbage Wedges with Onion Dijon Sauce Recipe

ByNaomi Fletcher February 15, 2026February 15, 2026

Introduction

Roasted Cabbage Wedges with Onion Dijon Sauce is a flavorful and unique side dish perfect for your Easter feast. The caramelized cabbage pairs beautifully with a creamy, tangy sauce that elevates this humble vegetable to a star at any meal. Simple to prepare yet impressive to serve, it’s sure to delight your guests.

This image shows three wedges of roasted cabbage placed in a row on a white rectangular dish, each wedge layered with browned, slightly crispy edges and tender, light green inner leaves. On top of each wedge, there is a dollop of creamy beige sauce that appears smooth and rich, garnished with small green parsley leaves. The cabbage wedges are evenly spaced, and the dish sits on a white marbled surface, making the colors of the food stand out clearly. The lighting highlights the texture of the cabbage’s charred parts and the creaminess of the sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium green cabbage
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup sour cream
2 tablespoons Dijon mustard
1 small onion, finely chopped
1 tablespoon lemon juice
Fresh herbs (parsley or chives) for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Remove the outer leaves of the cabbage. Cut it into wedges, keeping the core intact to hold the wedges together.
Step 3: Place the cabbage wedges on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Toss gently to coat.
Step 4: Roast in the preheated oven for 25–35 minutes, flipping halfway through, until the edges are crisp and the cabbage is tender.
Step 5: While the cabbage roasts, combine sour cream, Dijon mustard, finely chopped onion, and lemon juice in a mixing bowl. Stir until smooth and well blended.
Step 6: Once the cabbage is a beautiful golden brown and fork-tender, remove it from the oven.
Step 7: Arrange the roasted cabbage wedges on a serving platter and drizzle the Onion Dijon Sauce over the top. Garnish with freshly chopped herbs for a pop of color and flavor.

Tips & Variations

Try adding smoked paprika or cayenne pepper to the seasoning for a spicy kick.
Mix fresh thyme or dill into the sauce to enhance its flavor.
For a smoky twist, grill the cabbage wedges instead of roasting them.
Sprinkle grated Parmesan or feta cheese over the cabbage during the last few minutes of roasting for added richness.
Mix sriracha or hot sauce into the sauce to make it spicy.
Experiment with different mustard types, such as grainy or honey mustard, for variations in taste.

Storage

Store leftover roasted cabbage wedges in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to maintain their texture. You can freeze the cooked wedges by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag for up to 2 months. Reheat from frozen by roasting until heated through.