Roasted Savoy Cabbage Wedges with Parmesan and Lemon Mustard Drizzle

Roasted savoy cabbage wedges in a bowl surrounded by ingredients and napkin.

Roasted Savoy Cabbage Wedges with Parmesan and Lemon Mustard Drizzle

Tender, flavorful, and quick-cooking, this roasted cabbage recipe makes a delicious and unique side dish. It's a fun option for St. Patrick's Day but can stand alone as the star of any weeknight dinner.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 285kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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).

Nutrition