We have long loved roasted Brussels sprouts. Roasted sprouts are fantastic (as opposed to the boiled sprouts I hated as a kid). When I saw this idea for roasted cabbage wedges with onion Cajun sauce I immediately added it to my to-do list.
Brussels sprouts are often referred to as mini-cabbages, so using the same approach to roast cabbage as sprouts should be great, right? Yes! Yes! It’s fantastic! Absolutely great! Top them with an easy-to-make mustardy sauce and they are truly great!
No matter how you do it, you’ll love these roasted cabbage wedges with onion Cajun sauce. I like to cut the cabbage into 1/2″ – 3/4″ thick slices. A consistent thickness means that the pieces cook evenly all the way across, versus if you cut them into wedges, where the thicker end won’t be as tender as the thinner one. That’s personal preference, and either way is fine. One advantage to cutting them into wedges is that they do have a different texture from one end to the other. Kinda of mixes things up.
Also try my slow cooker stuffed cabbage rolls.
Roasted Cabbage Wedges with Onion Cajun Sauce
- 1/2 medium green cabbage sliced or cut into wedges
- 1 tablespoon olive oil
- Kosher salt
- ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons onion shredded
- 1 tablespoon Creole mustard such as Zatarain’s
- 1/2 teaspoon garlic minced
- Preheat oven to 425 F.
- Place cabbage slices on a baking sheet with a Silpat mat or sprayed with non-stick spray.
- Brush cabbage with oil and season with salt and pepper.
- Place in oven and roast 20 minutes or until slightly softened and lightly charred.
- Meanwhile, prepare the sauce by melting the butter in a small saucepan.
- Whisk in the remaining ingredients and season with salt and pepper.
- Remove roasted cabbage slices from the oven and serve drizzled with the sauce.
Nutritional values are approximate.