Crispy, spicy roasted cabbage wedges made with sun‑dried tomatoes and Dijon—your new favorite low‑carb side.
Hey friends — Gale here! Let me just say: cabbage never used to be on my list of exciting vegetables. I always thought it was destined for coleslaw or soup… until I made spicy roasted cabbage wedges for the first time. Total game changer. They’re crispy on the edges, tender in the center, and bursting with bold flavor. This is now one of my favorite roasted cabbage recipes because it hits every craving — spicy, savory, and ridiculously easy. Think of them as cabbage “steaks,” but lighter, healthier, and honestly way more fun to eat.
What I love about these oven roasted cabbage wedges is how simple they are. You mix up a quick spicy paste using Dijon mustard, sun-dried tomatoes, olive oil, and crushed red pepper flakes, slather it onto your cabbage wedges, and bake. No fussing with frying or flipping — just sheet-pan goodness. This low carb cabbage recipe works perfectly as a healthy vegetable side dish, a keto cabbage recipe, or even a vegan cabbage recipe if you use a plant-based Dijon. It’s a weeknight winner that tastes like something you’d get at a trendy restaurant.
Why You’ll Love This Recipe
- Super crispy edges + tender centers
- Healthy, gluten-free, dairy-free, and keto-friendly
- Uses basic ingredients
- Works as a spicy cabbage side dish or a light meal
- Perfect for meal prep or sheet-pan dinners
- The easiest way to turn cabbage into something crave-worthy
Ingredients You’ll Need
Here’s what you’ll need:
- 1 head of green cabbage (or red cabbage)
- 2–3 tbsp Dijon mustard
- 2 tbsp finely chopped sun-dried tomatoes (oil-packed or dry)
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (or more for a spicy roasted vegetable vibe)
- Salt + black pepper, to taste
- Optional: garlic powder, smoked paprika, or a squeeze of lemon juice after roasting
How to Make Spicy Roasted Cabbage Wedges
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice the cabbage into 6–8 cabbage wedges, keeping the core intact so they hold together.
- In a small bowl, whisk together Dijon mustard, olive oil, chopped sun-dried tomatoes, red pepper flakes, salt, and pepper.
- Brush (or spoon) the spicy mixture onto each wedge — coat the tops and sides for max flavor.
- Roast for 20–25 minutes, flipping halfway, until edges are crispy and golden and the centers are tender.
- Optional: squeeze lemon juice over the top or sprinkle parmesan for extra magic.
Serve warm. Try not to eat them all off the tray. (No judgment if you do.)
Q&A: Your Cabbage Questions Answered
Can I make these ahead of time?
Yep! Store in an airtight container and reheat at 375°F for 5–8 minutes to crisp them back up.
What if I don’t like spicy food?
Skip the red pepper flakes — you’ll still have delicious flavor from the mustard and tomatoes.
Can I use another type of cabbage?
Savoy or Napa cabbage works! Just reduce roasting time since they’re softer.
Are these wedges keto and low-carb?
Absolutely — this is a keto cabbage recipe with almost no carbs beyond the cabbage itself.
What do I serve them with?
They pair perfectly with grilled chicken, roasted salmon, or a juicy steak. They’re also great chopped and tossed into salads or bowls.
You’ll Also Love These Veggie Sides
If you love these cabbage wedges, you might also enjoy:
- 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
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
A Final Note from Me
Cabbage used to be an afterthought in my kitchen, but these spicy roasted cabbage wedges totally changed that. They’re bold, crispy, and ridiculously satisfying — proof that simple ingredients can create something addictive. If you make them, tell me how spicy you go. I love hearing your twists!
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
