This honey-mustard roasted cabbage recipe is a simple yet flavorful side dish that transforms basic green cabbage into something truly special. I love how the roasting process caramelizes the cabbage, softening it until tender while creating a crisp, charred edge. The sweet and tangy honey-mustard glaze adds the perfect finishing touch, making this dish both comforting and vibrant.

Why You’ll Love This Recipe

I like how this recipe brings out the natural sweetness of cabbage while giving it a bold punch of flavor with mustard and honey. It’s minimal effort with maximum flavor, which makes it a go-to when I want an easy but impressive side. I often pair it with roasted chicken, salmon, or even a veggie burger. I also appreciate that it’s a healthy option, packed with fiber and antioxidants, without sacrificing taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 small head green cabbage (2–2½ pounds)

• 3 tablespoons Dijon mustard

• 2 tablespoons honey

• ½ teaspoon plus ⅛ teaspoon salt, divided

• ½ teaspoon ground pepper

• ½ teaspoon garlic powder

• ¼ cup extra-virgin olive oil

• Chopped fresh flat-leaf parsley for garnish (optional)

Directions

1. I preheat my oven to 425°F and line a large rimmed baking sheet with foil.

2. I remove any damaged outer leaves from the cabbage, then cut it into 8 wedges, leaving the root intact so they hold together.

3. I whisk together mustard, honey, ½ teaspoon salt, pepper, and garlic powder in a small bowl. I set aside 2 tablespoons of this mixture for later.

4. I whisk the olive oil into the remaining mustard mixture, then brush it over both sides of the cabbage wedges. I arrange the wedges along the edges of the baking sheet for maximum browning.

5. I roast the cabbage for 30 minutes, flip the wedges, and roast for another 15 minutes until browned and tender.

6. I sprinkle the wedges with the remaining ⅛ teaspoon salt, drizzle with the reserved honey-mustard glaze, and garnish with parsley before serving.

Servings And Timing

This recipe makes 8 servings. It takes about 15 minutes of active prep and 45 minutes of roasting, for a total time of 1 hour.

Variations

I sometimes swap in Savoy or red cabbage for a slightly different texture and color. If I want a deeper sweetness, I use maple syrup instead of honey. For a little heat, I add a pinch of cayenne or red pepper flakes to the glaze. This dish also pairs well with sausages if I want a heartier meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I prefer using the oven at 350°F for about 10 minutes to keep the edges crisp. The microwave works too, but it softens the cabbage a bit more.

FAQs

1. How Do I Choose The Best Cabbage?

I look for a cabbage that feels heavy for its size with tightly packed leaves. I avoid any with brown spots or wilted leaves.

2. Can I Make This With A Different Mustard?

Yes, I sometimes use whole-grain mustard for more texture or spicy brown mustard for extra kick.

3. What Can I Serve With Honey-Mustard Roasted Cabbage?

I like it alongside roasted chicken, salmon, pork chops, or even grilled veggie burgers. It also pairs beautifully with sausages.

4. Can I Make This Ahead Of Time?

I roast the wedges a few hours in advance and reheat them in the oven before serving. I keep the glaze separate and drizzle it just before eating.

5. How Do I Keep The Cabbage From Burning?

I place the wedges near the edges of the pan where they brown nicely but keep an eye on them in the last 10 minutes. If they get too dark, I cover them lightly with foil.

Conclusion

Honey-mustard roasted cabbage wedges are a simple way for me to elevate a humble vegetable into a standout side dish. I love how the sweet and tangy glaze balances the earthiness of the cabbage while roasting gives it both tenderness and crisp edges. This recipe is easy, healthy, and versatile, making it one I come back to again and again.