Oven roasted savoy cabbage is the vegetable side dish you didn’t know you needed! It’s gently charred, melt-in-your-mouth tender, and gets a salty kick from parmesan cheese. Drizzle the wedges with a simple lemon mustard drizzle, made with Dijon and honey, and your taste buds will be blown away! This gluten free and vegetarian dish is perfect for St. Patrick’s Day, the holidays, or a Sunday dinner.
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Lizzie’s Notes
When it comes to roasted vegetables, cabbage undergoes one of the most significant changes in the oven! Tough leaves are transformed into tender pieces with a buttery texture that’s just perfect for soaking up flavors.
Roasted savoy cabbage is particularly delicious, thanks to its crinkly leaves that are less compact than other varieties. As a result, seasonings can seep into more nooks and crannies and it cooks quickly. If you’ve been wondering how to cook savoy cabbage, this post is for you!
Speaking of seasonings, this recipe checks all the boxes. Salty parmesan and a tangy, slightly sweet dressing/sauce complement the mild yet earthy cabbage. You don’t need anything fancy, either. The ingredient list is mostly pantry staples!
Ingredients and Substitutions
- Savoy cabbage: This variety is superior to other types if you are making roasted cabbage wedges. It’s not as compact and cooks more quickly. Plus, the crinkly outer leaves get slightly charred and crispy! I also find that the texture is more uniform after roasting compared to other types of cabbage. Napa cabbage would be the best substitute if you need to make one, but you can also use green or red cabbage. They may just need slightly longer cook times.
- Extra virgin olive oil: Substitute avocado oil if that’s what you prefer.
- Garlic powder, onion powder, and salt: I love garlic and onion with cabbage, but you can feel free to mix up the seasonings. Add red pepper flakes for some spice or a pinch of Italian seasoning.
- Shredded parmesan cheese: Use pre-shredded parm or grate it yourself from a block of cheese. If you need your roasted savoy cabbage to be strictly vegetarian, look for a brand of cheese labeled as such (like Whole Foods 365).
- Lemon juice: Substitute white wine vinegar if needed.
- Dijon mustard: Use a whole grain mustard instead if that’s what you prefer.
- Honey: You can also use maple syrup.
- Chives: These are optional for garnish, but I love them! You can sprinkle the wedges with chopped parsley too.
Instructions
The full recipe card for roasted savoy cabbage is at the bottom of the post. Here’s a preview of the recipe with photos to guide you in the kitchen.
Slice the cabbage into 8 wedges. Remove any discolored or wilted outer leaves, then trim off the stem. Cut the cabbage in half lengthwise, then cut each half lengthwise into two pieces and then each piece in half again.
Brush a large baking sheet with olive oil. Place the wedges on the sheet and brush them (top and bottom) with the oil seasoning mixture. Bake for 15 minutes.
Carefully flip each wedge. Sprinkle with parmesan cheese.
Return to the oven and roast for another 8 to 10 minutes.
In the meantime, whisk together the remaining olive oil, lemon juice, honey, and Dijon mustard.
Drizzle the sauce over the cabbage wedges before serving.
Storage and Reheating
Roasted savoy cabbage is best enjoyed right away, but leftovers will keep well in an airtight container in the refrigerator for 2 to 3 days. Store sauce in a separate container. For best results, place the cabbage wedges on baking sheet and reheat at 300 degrees F/150 degrees C for 5 to 10 minutes or until warm. You can also reheat the wedges in the microwave in 30-second intervals on high.
Serving
Serve baked cabbage wedges on the side of roasted meat or fish and a baked potato for dinner. They’re a great side dish for St. Patrick’s Day! You can also pair them with my Easy Braised Butter Beans for a vegetarian option.
More Cabbage Recipes
Love roasted savoy cabbage? Check out these other recipes while you’re here:
📖 Recipe
Roasted Savoy Cabbage Wedges with Parmesan and Lemon Mustard Drizzle
Ingredients
- 1 medium head savoy cabbage - about 1 and ½ pounds
- 5 tablespoons extra virgin olive oil - divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ cup shredded parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
Instructions
- Preheat the oven to 425℉/220℃.
- Prepare the cabbage by removing any wilted outer leaves and slicing off the stem. Slice the cabbage in half lengthwise, then slice each half in half again for a total of four pieces. Slice those pieces in half lengthwise to yield eight pieces.
- Brush 1 tablespoon of olive oil on a large baking sheet. Transfer the cabbage wedges to the sheet. In a small mixing bowl, combine 2 tablespoons of olive oil with the garlic powder, onion powder, and salt. Brush this mixture on top of each wedge, spreading any remaining mixture on the bottom sides.
- Roast cabbage in the preheated oven for 15 minutes. Remove from oven and carefully flip each wedge. Sprinkle the wedges with the parmesan cheese.
- Return the cabbage to the oven and bake for another 8 to 10 minutes until the cheese is slightly browned. Remove from oven.
- In the meantime, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, and honey.
- Transfer the wedges to plates or a serving platter. Drizzle with the mustard sauce, using a small amount at first then adding more as desired. Alternatively, you can cut up the roasted cabbage and toss it with the sauce to serve as a salad. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
- Cabbage type: I recommend savoy cabbage since it has less compact leaves than other varieties and cooks more quickly and evenly. If you use green or red cabbage, you may need to increase the cooking time.
- Storage and reheating: Keep leftover wedges in an airtight container in the refrigerator for 2 to 3 days. Keep the sauce in a separate container. Reheat on a baking sheet in the oven at 300 degrees F/150 degrees C for 5 to 10 minutes until warm. You can also reheat the wedges in the microwave in 30-second intervals on high.
- If you need the recipe to be strictly vegetarian, look for a cheese labeled as such (like Whole Foods 365 brand).
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