In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.

Kathy Gunst
Source: EatingWell Magazine, March/April 2014


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

  • To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.

  • Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.

  • To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.

  • Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.


Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

125 calories; protein 1.6g; carbohydrates 6.9g; dietary fiber 3g; sugars 3.7g; fat 10.6g; saturated fat 1.5g; vitamin a iu 210.8IU; vitamin c 43.3mg; folate 51.5mcg; calcium 49mg; iron 0.6mg; magnesium 15.1mg; potassium 204.8mg; sodium 271.1mg; thiamin 0.1mg.

Reviews (15)

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16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
roasted cabbagewith chive mustard vinaigrette Love using my fresh herbs all summer. Very nice dressing even cut back on oil used and really liked this very much. Will make often. Pros: Easy and wonderful flavor Cons: NULL Read More
Rating: 5 stars
I thought I hated cabbage...who knew? Delicious. Sweet. Buttery. EASY. Will be adding to my repetoire. Read More
Rating: 5 stars
Thanks I am always trying to find a way to get my husband to enjoy cabbage. This may just do the trick. For those trying to save you can print a coupon for Berio Olive Oil at Thanks again for the hope! I simply love cabbage! Read More
Rating: 5 stars
Easy and tasty! This is an easy and delicious recipe. It tastes like it was harder to make than it was. The vinaigrette came together easily while the cabbage was roasting. I will definitely be making this again. The only changes I made was to roast the whole head of cabbage (cut into eights) rather than half the head of cabbage cut into fourths. In addition I could not find fresh chives in our market so I substituted with a bit of dried tarragon. I did not double the vinaigrette and it was plenty to top the whole head of cabbage. Pros: Easy to make vinagrette complements the cabbage Cons: none Read More
Rating: 5 stars
Tasty Easy Healthy I love cabbage but this is a fresh take one it. This is definitely going into our regular rotation of recipes. Went great with roast beef. Pros: Quick and easy delicious and good for you Read More
Rating: 3 stars
good but needs to cook longer Pretty good. Mine didn't brown quite as much as in the photo. I might put the pan in the oven for 1 or 2 minutes to get hot before adding the cabbage; that might help it brown. I would roast it about 10 minutes longer than the recipe said. Read More
Rating: 5 stars
It is always difficult for me to add cabbage to our daily menu. I know about all the benefits of it for our health. Only used to make cole slaw or oriental which it's ok but I found this recipe I made it and now I love it! While reading the ingredients it sounds like it is a kind of acid but I was wrong it has a light tangy/sweet flavor. The cabbage 'melts' in your mouth. I'm making it at least once per week from now on! Perfect For a bbq as well! Thanks for posting this recipe. I cooked it a little longer than recommended about ten more minutes. Read More
Rating: 5 stars
I've made it twice with variations and I LOVE roasted cabbage with mustard sauce. First time I roasted the cabbage as suggested but we weren't ready to eat so I put the cabbage in a casserole dish smothered on the sauce and continue to bake the cabbage with the drizzled sauce. So good! Second time I just went straight to baking in a casserole with some cauliflower thrown in just for fun... equally as tasty! Love this recipe.? Read More
Rating: 4 stars
Made this just the other night and it was fantastic! I definitely will be making it again. Quick delicious plant-based dinner! Read More