Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (2024)

By Alexa Weibel

Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (1)

Total Time
45 minutes, plus overnight chilling
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Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight.

Featured in: The Best Vegetarian Thanksgiving Looks as Good as It Tastes

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Yield:8 servings

    For the Roasted Cabbage

    • 1medium head green cabbage (about 2½ to 2¾ pounds)
    • ½cup extra-virgin olive oil
    • 1teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
    • 2tablespoons coarse mustard
    • 1tablespoon honey
    • 2large garlic cloves, finely grated (2 teaspoons)
    • Kosher salt (such as Diamond Crystal) and black pepper

    For the Dressing

    • ½cup crème fraîche or sour cream
    • ¼cup mayonnaise
    • 1lemon, zested plus 2 tablespoons lemon juice
    • Kosher salt and black pepper
    • Torn fresh dill and parsley, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

253 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 481 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (2)


  1. Step


    Heat oven to 450 degrees.

  2. Step


    Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1¼ inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.

  3. In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.

  4. Step


    Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.

  5. Step


    While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.

  6. Step


    Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.



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Cooking Notes


Here's a tahini sauce that is perfect for grilled cabbage. It would not replace this dish since the coolness and tang is what sells it. But your instinct for tahini and cabbage was spot on.1 garlic clove, finely grated1/3 cup tahini¼ c. olive oil1 tsp. honey½ tsp. ground cuminJuice and zest from 1 lemonmix and pour over grilled cabbage. sprinkle with about 1/3 c. fresh chopped dill


I wonder how Mexican creama might work in lieu of the sour cream. No thinning needed, tangy, and pretty widely available in supermarkets.


Follow your heart "Vegannaise" (mayonnaise)and Foragers cashew yogurt...has a nice thickness and tang like sour cream.


Made the roasted cabbage without the final dressing. Served hot. Wow. Best roasted cabbage I have made.


This is amazing. So much more than the sum of its humble parts. Make it. Didn’t need the creamy dressing it was just delicious without. It’s delicious right out of the oven. It’s delicious at room temp. It’s delicious straight from the fridge. Next time I’ll omit the creamy dressing and make extra vinaigrette to drizzle. Made with red cabbage, the lemon helps preserve the color so it is beautiful side. I’ll serve for thanksgiving (maybe plate on a bed of arugula for even more color?)


I think a tahini dressing could be tasty.


I always switch chosen form of plain yogurt for any cream suggestion


So delicious and easy. I might make a bit more of the basting sauce next time. Had with chicken bratwurst and mustard - really complementary. And it's good chilled or at room temperature.

Singing SecondAlto

I am not sure why you think you have to wash it. Remove the outer leaves, and you're good to go!

Great Falls Writer

The question about washing cabbage confused me. Why would the inside of a cabbage need washing? Am I misled by thinking that it would not be exposed to dirt or chemicals that could be washed off? I should think it would be perfectly clean and maybe need a rinse on the outside.


Made this tonight with red and green cabbage - half of each, subbed yogurt for sour cream. So tasty and beautiful…plan to make again for Thanksgiving meal.


Try with a 400 degree oven.

Barbara Vaughan

Both the sauce for brushing and the final dressing have too much lemon for my taste. The inner leaves were so tightly wrapped that the sauce couldn't "drip between the leaves.The outer leaves were burnt and the cabbage was still tough. I think the temperature should be lower, and the cooking time longer, and that the pan should be loosely covered with foil for part of the time. The dressing was good, but doesn't blend well with the other flavors. I used it on the fish I was serving.


I made this to accompany a simple dinner of marinated roast pork tenderloin, homemade applesauce, and the baked sweet potato recipe (with a squeeze of lime) on this site. My guests wanted every single recipe. The cabbage (I used red for aesthetics) was a particular success. Easy and, as one reviewer said, the whole is more than the sum of its parts. I'll be making again and again.


So simple yet so stunning looking. I loved the presentation--but some of my wedges fell apart. If I were making this for a specific number of folks, I would buy another cabbage and double the recipe, so as to be sure of having enough perfect wedges. And I'd eat the others myself!


I will not make this again. The dressing was lost with the marinade the the cabbage was cooked with. I had it warm, Will try again tomorrow cold and see if there is a major improvement.

fi bab

Fi says “low and slow”

Alison Ann Brown

Not really fond of this recipe. The house really smells terrible when you roast cabbage but the toast wasn’t bad when warm. The next day the cabbage, when served cold, tasted bitter and had an unpleasant mushievtexture. I will not be cooking this again.


Wow! I’ve been dying to try roasted cabbages and it did not disappoint. Even my skeptical husband ended up loving it - so much he was using his fingers over a fork! Didn’t make the creamy dressing but a little extra fat would be good. Roasting time was perfect for me


Excellent cabbage recipe. I typically use Savoy cabbage - more ruffle to hold the dressing.I also prefer 2% Greek yogurt over sour cream or créme fraîche for the sauce. More tang...the mayo offers enough richness. Make extra!


This is one of my favorite vegetarian dinners! I swap Greek yogurt in for the crème fraiche/sour cream when I don’t have those and it works great for a tangy and fresh dressing. I also typically make a white bean purée (white beans, lemon zest and juice, olive oil, garlic) to go with this for some added protein—it makes for a pretty substantial main dish! Highly recommend!!!


Doubled the mustard lemon oil mixture. Used have to marinate some chicken thighs cut into smallish pieces. Then added those to the cabbage when roasting. Excellent. I don’t think the dressing is even necessary. Enough goodness with just the marinade.

Tasty But A Soggy Mess

This didn't crisp at all. The cabbages fell apart and were a soggy mess. Tasty but not exactly what I had in mind for showing off my home grown cabbages!


enjoyed...cut cabbage relatively thin does not have to stay in wedges

Cinnamon F

I made this without the dressing and also brushed the glaze over uncured brats and cooked them together as a sheet pan dinner. Very tasty.


The burnt bits are the best part!


1 1/4 at thickest point while cutting thru stem? 12 wedges for a whole cabbage seems wrong.


The mustard-lemon-honey glaze really works with cabbage. Definitely a keeper. Option to the lemon dressing, I served it still warm with a hot honey to drizzle over it.


This smelled amazing cooking but was disappointing in taste. Would rather eat hot.


This is now my favorite roasted cabbage recipe. It is delicious with or without the sauce. I doubled the vinaigrette that I brushed on the cabbage. I've used both green & purple cabbage & they were both perfectly cooked at 30 minutes. Alexa Weibel's recipe for Sheet-Pan Roasted Chicken & Cabbage on here is similar, but with the added chicken on top, its juices mingling with the cabbage...fantastic.

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Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (2024)


What is lemon vinaigrette made of? ›

Lemon Vinaigrette Recipe Ingredients

Fresh lemon juice – To make it zippy and bright! Extra-virgin olive oil – It gives the dressing body and richness. Garlic – It adds a nice kick. Dijon mustard – For tangy depth of flavor.

What is the best way to blanch cabbage for cabbage rolls? ›

Blanch the cabbage leaves. Cook in boiling water until tender and slightly translucent, for about 3 minutes. Dab any excess moisture from the cabbage leaves. Remove the stems- this helps making the rolling process easier.

Why is my lemon vinaigrette bitter? ›

While lemon zest can up the lemony flavor of your vinaigrette, it will also leave it with a bitter flavor. It's best to stick with just lemon juice and skip the zest.

Do you have to refrigerate lemon vinaigrette? ›

While oils and vinegars don't need to be refrigerated on their own, once you add in ingredients like fresh-squeezed citrus juice, mustard and garlic to make a homemade vinaigrette, it's a good idea to pop any leftovers in the refrigerator.

How do you cut cabbage into wedges for roasting? ›

After drying, stand the cabbage on its stem end on a cutting board and cut it in half. Lay each half of cabbage on its cut side and cut it into two to four wedges, making sure each cut goes through the core, in order for the leaves to be held together.

Do you wash cabbage before slicing? ›

Wash the Cabbage and Remove the Outer Leaves

Just remove the very outer leaves—the ones that are softer, more leafy, and easy to pull off.

How do you cut cabbage into 6 wedges? ›

To cut cabbage into wedges, first cut the cabbage in half through the core. Then, cut each half into quarters. Hold each cabbage wedge by the core and cut diagonally to create smaller wedges if desired. This technique helps the cabbage retain its shape while being cooked.

Can dogs eat cabbage? ›

Both red and green cabbage is fine for dogs to eat, though red cabbage contains more vitamins and minerals than the green variety. However, all types of cabbage are safe for dogs to eat and can be a good nutrient-dense addition to their well-balanced dog food diet.

What happens if you don't blanch cabbage before freezing? ›

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

What does blanching do to cabbage? ›

In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack. It is critical to use the correct blanching time for the vegetable and size (see table below).

What is vinaigrette dressing made of? ›

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add flavour.

What is basic vinaigrette made of? ›

Basic Vinaigrette Ratio & Ingredients

The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil.

What is classic vinaigrette made of? ›

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

Is vinaigrette a healthy dressing? ›

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest. The exception? We like products made with healthy swaps—think Greek yogurt in place of mayo or heavy cream.


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