Oven Baked Cabbage Recipe with Mustard Sauce: Simple and Delicious
This crispy and easy oven baked cabbage recipe with mustard sauce makes a great side dish for any meal. What I love about this recipe is that it has only about five ingredients, it only takes about five minutes to assemble, and the oven takes care of the rest.
Making its appearance at the most casual and elegant of restaurants, salad wedges are all the rage these days. But why wait to go out to enjoy them? At home, they’re just as delicious and satisfying.
And if you fancy serving my cabbage recipe alongside more vegetables (who doesn’t like a pretty and well-thought-out veggie platter?), it goes well with my roasted root vegetables and roasted broccoli recipe. There are plenty of vegetarian recipes on Veggiecurean to inspire you.
Why You’ll Love This Recipe
If you’ve never baked cabbage before, it can be hard to know what you’re doing. My delicious recipe with cabbage is a regular on my rotation and, when done correctly, you get wonderfully charred cabbage that’s full of flavor thanks to the wholegrain mustard, lemon juice and fresh parsley in the recipe.
This recipe is suitable for vegans and vegetarians, and it’s completely gluten-free. Not to mention, cabbage is high in fiber and packed with nutrients including vitamin C and K, so it’s a great accompaniment for those main meals that are a little minimal on the fruit and veg.
Key Ingredients Needed to Make Baked Cabbage With Mustard Sauce
- Green cabbage: It holds up extremely well in the oven, and you can use red cabbage as well.
- Olive oil, lemon juice, and wholegrain mustard: These help to keep the moisture in the cabbage as it roasts in the oven. Not using this olive oil concoction will result in a dry roasted cabbage! The trio pair perfectly with the cabbage and pack a flavor punch – they’re the star of the show.
- Sea salt and black pepper: It’s important to season any salad, so salt and pepper are a must to round out all the flavors here.
- Fresh parsley: Totally optional here, but it makes for a beautiful presentation.
Why Use Mustard When Baking Cabbage?
Why not? It adds a slightly sweet and spicy flavor to the baked cabbage wedges. Green cabbage is the perfect base for this mouthwatering mustard sauce; you might want to make extra to drizzle on after.
Is This Recipe for Baked Cabbage with Mustard Sauce Gluten-Free?
Yes, for all my GF fans out there, this roasted cabbage recipe with mustard sauce is gluten-free.
Step‑by‑Step Instructions: How to Make Roasted Cabbage Wedges With Mustard
Step 1 is to mix the sauce. Preheat the oven to 450°F and line a roasting pan with parchment paper, then whisk together the olive oil, lemon juice, and mustard and set aside.
Step 2 is to prepare the cabbage. Peel off the outer leaves of the cabbage and cut it into eight same-size wedges, cutting through the core and stem end, and arranging in a single layer onto the pan.
Next, using a pastry brush, brush the tops of each cabbage wedge with the mixture, and season generously with sea salt and fresh ground black pepper. Turn the cabbage wedges carefully, brushing the other side with the mixture too.
Finally, the step 3 is to roast the cabbage until the side touching the pan is nicely browned; this will take about 20 minutes. Remove the sheet pan from the oven, turn each wedge carefully, then place it back in the oven, roasting until you get that beautiful caramel color that’s cooked through with a bit of chewiness remaining. This will take an additional 20 minutes.
Remove from the oven, sprinkle with parsley, and serve immediately.
Tips for the Best Results
A few things to remember:
- Allow the wedges to roast properly on each side for maximum flavor and texture.
- Although they taste best right out of the oven, they are still delicious at room temperature as well.
- And finally, don’t skimp on the salt and pepper. Having perfectly seasoned roasted cabbage wedges with mustard is super important.
Storage & Reheating
How Long Does Roasted Cabbage Last?
My mustard cabbage recipe will last up to three days in the refrigerator and can be reheated on the stovetop or oven. I advise against reheating in the microwave as the texture changes and becomes mushy.
How To Store Cooked Cabbage?
Roasted cabbage wedges can be stored in an airtight container in the refrigerator for up to three days, no problem.
Can You Freeze Cooked Cabbage?
I don’t recommend freezing roasted cabbage to eat on its own, because it will become very mushy. However, frozen cabbage can be added to broth, soups, and stir-fries like my coconut cabbage stir fry.
You can freeze cooked cabbage by shredding the leftover cabbage wedges and storing them in a freezer-friendly storage container or a freezer zip-lock bag.
Serving Suggestions: Things You Can Serve With Oven-Roasted Cabbage
Oven-baked cabbage wedges with mustard are one of the most adaptable side dishes, which is why it’s one of my go-to recipes all year round. They’re easy and yummy; surprise your guests with this beautifully attractive salad accompaniment at your next potluck.
Here are a few dishes that will taste amazing with them:
- Pea pulao recipe: The ultimate comfort food, with rice, green peas, bay leaf and cardamom.
- Quick paella recipe: My vegan and vegetarian version of the traditional dish.
- Jerusalem artichoke soup: Also known as sunchoke soup, made with creamy coconut milk, peeled sunchokes and chickpeas or white beans.
Nutritional Information
There are a multitude of health benefits when the recipe is prepared as directed. Here are a few:
- Cabbage is high in vitamin C and vitamin K and can help improve digestive health. It’s also high in fiber and low in calories – a winning combination, if you ask me.
- Olive oil is rich in monounsaturated fats, may prevent strokes, and has anti-inflammatory properties. Use extra virgin olive oil for the most powerful antioxidants and nutrients.
- Lemon juice is a great source of vitamin C and can aid in improving digestive and heart health.
- Wholegrain mustard contains iron, calcium, selenium, and phosphorus. This low-calorie condiment option can help to regulate blood glucose and cholesterol levels.
- Parsley is rich in antioxidants, supports bone health, and may improve heart health.
Oven Baked Cabbage Recipe with Mustard Sauce
Ingredients
- 1 head green cabbage, large
- 2 tablespoons olive oil
- 2-3 tablespoons lemon juice, freshly squeezed
- 1 tablespoon wholegrain mustard
- Sea salt
- Freshly ground black pepper
- Parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 450°F.
- Line a roasting pan or baking sheet with parchment paper.
- Cut the cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange in a single layer on the pan and set aside.
- In a small mixing bowl, whisk together the olive oil, lemon juice, and mustard.
- Using a pastry brush, brush the tops of each cabbage wedge with the mixture, then season generously with sea salt and freshly ground black pepper.
- Turn the cabbage wedges carefully, brushing the other side with the mixture remembering to add more salt and pepper.
- Roast the cabbage wedges for around 20 minutes until the side touching the pan is nicely browned.
- Remove from the oven, turn each wedge carefully, and then place back in the oven for an additional 20 minutes, until caramel in color and cooked through with a bit of chewiness remaining.
- Remove from the oven, sprinkle with parsley, and serve immediately.
Pro Tips & Meal Prep Ideas
- To prepare the cabbage, discard the outer leaves of the cabbage.
- Feel free to make the olive oil mixture ahead of time if you are short on time.
- If you are taking this for a work lunch or on a picnic, it should store well in an airtight container and also taste great at room temperature.
- If you are feeling adventurous, try to add some roasted walnuts and a drizzle of honey, not only is this a delicious combination but it makes for a lovely presentation as well.
BON APPÉTIT!
Nutrition
FAQs
For this recipe, you want cabbage that holds together and doesn’t turn watery. The best choice is a green cabbage with firm and dense leaves. Red cabbage or savoy cabbage is too delicate to roast and will not hold well.
Wash and remove the top leaves of the cabbage. Do not remove the core – it’s what holds each wedge intact. Cut the cabbage in half through the core. Place the cabbage stemside down, and slice through the centre – now you have four pieces of cabbage. Depending on the size of the cabbage, cut each one into 2-4 wedges.
The best temperature for baking cabbage is 450°F or 230°C. Too high, and you’ll dry out the cabbage.
Yes, you should flip the cabbage halfway through cooking the recipe (at about 20 minutes). This will make sure that both sides are cooked and charred well.
I do not recommend using red cabbage. Red and savory cabbage are too delicate to roast and won’t hold well.
Yes, oven baked cabbage can be made ahead of time and served at room temperature. You don’t need to serve it piping hot out of the oven.
It’s not a good idea to freeze roasted cabbage because it has a tendency to become very mushy.
What did you think of this recipe? Leave a comment below and be sure to follow us @veggiecurean for more delicious recipes!
Susan
Great recipes. Love it. Thank you.
veggiecurean
🙂
Sue
Great healthy recipes. Thankyou! ?
veggiecurean
Thanks. Glad you like it. Enjoy!
Cathy Brewer
would love nutrition guides! I am on a calorie budget so keep track of how many calories I eat.
veggiecurean
Will do. Thanks
Teresa H
I love this cabbage recipe. It is so much better than mushy cabbage on St. Patrick’s Day. I add garlic to mine. It is perfect!