Crispy, spicy roasted cabbage wedges made with sun‑dried tomatoes and Dijon—your new favorite low‑carb side.
Hey friends—I’m Gale. Let me confess something: I used to give cabbage a side eye. But after I discovered this roasted method? I couldn’t stop eating these wedges. That’s how this recipe was born: one Sunday I had a head of cabbage, some sun‑dried tomatoes, Dijon mustard, and a craving to eat something bold and simple. The result? These spicy roasted cabbage wedges that are crispy at the edges, tender inside, and packed with flavor.
What I love most is how little work it is—just mix up a paste, slather it on wedges, roast, and boom: a side dish so good you’ll fight over it. Use them alongside a protein, toss leftovers in a salad, or snack on them plain—they’re versatile and veggie-tastic.
Q&A (All Your Cabbage Questions)
Can I make these wedges ahead of time?
Yes! Roast them early and reheat in a 375°F oven for 5–8 minutes to revive crisp edges. Stored in an airtight container, they’ll last 3–4 days in the fridge.
What if I don’t like spicy food?
You can dial back or omit the red pepper flakes. The Dijon and sun‑dried tomato mixture still gives vibrant flavor without intense heat.
Can I use another type of cabbage?
Absolutely. Savoy cabbage or Napa cabbage work too—they just might be a bit softer. Adjust the roast time if needed.
Are these wedges low-carb and keto-friendly?
Yep. One wedge has minimal carbs (just from the cabbage and tomatoes) and plenty of flavor without added sugar or high-carb ingredients.
What can I serve with these?
They pair beautifully with grilled chicken, salmon, or a juicy steak. They also show up as a star side with our Dijon Roasted Cabbage or alongside any low-carb main you love.
You’ll Also Love These Veggie Sides:
- Dijon Roasted Cabbage
- Sweet and Sour Roasted Cabbage
- Roasted Lemon and Dill Cauliflower
- Low-Carb Cheesy Scalloped Zucchini
- Cauliflower Holiday Stuffing
- Herb Roasted Zucchini and Carrots
- Roasted Green Beans and Mushrooms
Spicy Roasted Cabbage Wedges
Ingredients
- 1 head green cabbage medium, cut into 8 wedges
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1 tablespoon dijon mustard
- 2 tablespoons sun-dried tomatoes chopped
- 1 tablespoon cilantro chopped, optional
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, whisk together oil, salt, pepper, garlic powder, red pepper flakes, Dijon mustard, and sun-dried tomatoes.
- Brush all sides of cabbage wedges with oil mixture. Place wedges on a large baking sheet. Cover wedges with foil and roast 45 minutes, remove foil and roast an additional 10 minutes or until golden and fork-tender. If desired, garnish with chopped cilantro. Serve immediately.
- Enjoy!
Nutrition Information
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A Final Note from Me
Cabbage isn’t just for coleslaws anymore. These spicy roasted cabbage wedges turned me into a cabbage fan—and I hope they’ll do the same for you. Bold flavors, minimal fuss, and a crunchy, tender side dish you’ll crave. When you make them, I’d love to hear how you serve them—or what heat level you go with. 💚
There are so many delicious ways to add flavor without all of the extra and unnecessary fats and calories. Be sure to follow us on Facebook, Instagram, and Pinterest for daily inspiration and new ideas on how to create and sustain a healthy lifestyle!
Cheers and crispy edges,
Gale Compton
