Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette
These Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette are so mellow and earthy, but also incredibly punchy and bright, thanks to a perfectly balanced vinaigrette. An exceptional side dish to complement most any dinner – you will want to put this one on repeat!
This isn’t your mother’s cabbage. Humble, mushy, lifeless, bland.
Nope! This cabbage is dressed to impress. It’s roasted to perfection with deeply caramelized crispy edges and a soft tender center. And then, it is taken to the next level by being doused with a vinaigrette so delicious that I promise you, you’re going to want to put it on almost everything!
Want some other delicious side dish recipes to change things up? Try these Honey Roasted Parsnips, Hot Honey Roasted Whole Carrots, One-Pan Pumpkin Orzo with Bacon and Rosemary, or Classic Potatoes Anna!
What you’ll love about this recipe
Recipe ingredients
You’ll need the following ingredients to make this Roasted Cabbage with Orange-Mustard Vinaigrette:
Ingredient Notes
Cabbage – You will want to use a small to medium regular green or savoy cabbage for this recipe. If your cabbage is large, you can just use half of it.
Whole grain mustard – I highly recommend whole grain mustard in this recipe as it adds an additional layer of texture, but you can substitute Dijon mustard if you can’t find it.
Oranges – Oranges can differ in how much juice they provide, so you can juice 1 1/2 of the oranges and taste the vinaigrette and decide whether or not the last half is needed.
How to make Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette: STEP BY STEP
Be sure to check out the full recipe and ingredient list below in the recipe card
Steps 1 & 2:
Cut the head of cabbage in half and then into quarters. And then cut each quarter in half, so that you end up with 8 wedges total.
Steps 3 & 4:
Brush both sides of each wedge with olive oil and season them with salt and pepper. Roast for 30 minutes.
In the meantime, make the vinaigrette by combining the orange zest and juice, vinegar, mustard, garlic, thyme, cayenne, salt and pepper and whisking well.
Steps 5 & 6:
When the cabbage is tender, remove the sheet pan and drizzle each wedge generously with the vinaigrette. Top with crumbled feta and fresh parsley.
Did you know?
When making a vinaigrette, you should always add the salt to the acid (vinegar, citrus juice) before adding the oil. This allows the salt to fully dissolve, leading to a better seasoned sauce, and a less grainy texture.
Recipe tips
- Do not remove the core from the cabbage: When you cut the cabbage into wedges, make sure you cut straight through the core and do not remove it. When roasting cabbage, this is what holds the wedges together.
- Make sure to coat the cabbage wedges well with oil: When you brush the olive oil onto each wedge, make sure to coat them all evenly to ensure a more evenly cooked result.
- Determine how much orange juice to use: As oranges differ on the amounts of juice they will provide, start by juicing 1 1/2 of the oranges and reserve the last half. Taste the vinaigrette and then determine whether or not to use the last half.
Storage & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this for up to 3 months, but please note that the cabbage will not have the same texture. If you do choose to freeze, then thaw overnight in the fridge and reheat.
Reheating: To reheat, you can add the cabbage with a splash of water into an oven-proof dish, covered with aluminum foil. Place in 375 degree oven or toaster oven for about 10 minutes. Then, remove the foil and heat for another 5 minutes or until everything is warmed through. Alternatively, you can reheat in a microwave in 30 second intervals until heated through.
Additions & Substitutions
ADDITIONS:
- Citrus zest: You could add an additional pop of citrus zest on to the finished dish.
- Sliced green onions: You could add freshly sliced green onions as part of the garnish.
- Chili flakes or hot sauce: If you prefer the sauce to be spicier, you could add some chili flakes or some hot sauce.
SUBSTITUTIONS:
- White wine vinegar: You could easily swap the white wine vinegar for apple cider vinegar or even sherry vinegar in this recipe. You can also omit the vinegar altogether and just rely on the mustard to provide the ‘punchiness’ to the sauce.
- Whole grain mustard: You can use Dijon mustard if you like, although it will have a different texture. I do not recommend yellow mustard.
- Fresh herbs: You can utilize other fresh herbs in this recipe if you like. Do not substitute with dried herbs.
- Green cabbage: You can substitute with savoy cabbage, but I would not consider anything else for this recipe.
- Oranges: You can substitute with tangerines, but will need to likely double the number, as they are typically much smaller.
- Feta: You can substitute goat cheese.
FAQs about Simple Roasted Cabbage Wedges
I hope you love this Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it!
Roasted Cabbage Wedges with Orange-Mustard Vinaigrette
Ingredients
- 1 whole green cabbage (small to medium)
- 3 tbsp olive oil
- 2 oz feta cheese
- 2 tbsp parsley (chopped)
Vinaigrette
- 2 oranges (zest and juice)
- 2 tbsp whole grain mustard
- 2 cloves garlic (finely chopped)
- 1 tbsp white wine vinegar
- 1 tbsp thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (or to your taste)
- 1/2 cup olive oil
Instructions
- Preheat oven to 425 degrees.
- Cut head of cabbage in half and then into quarters. And then cut each quarter in half, so that you have 8 wedges in total. If you have a large head of cabbage, you can just use a half of it.
- Brush both sides generously with olive oil and season them with salt and pepper.
- Reduce the oven temperature to 400 degrees and roast for 30 minutes or until the cabbage is tender.
- In the meantime, make the vinaigrette by combining all of the ingredients and whisking well to combine.
- When cabbage is tender, remove from the oven and drizzle each wedge generously with the vinaigrette. Top with crumbled feta and fresh parsley. ENJOY!
Nutrition
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