Cabbage Wedges with Cheese Sauce
Take your vegetable side dish game to the next level with these irresistible Cabbage Wedges with Cheese Sauce. Perfectly roasted green cabbage wedges, caramelized at the edges and tender at the core, are drizzled with a velvety homemade cheddar cheese sauce infused with Dijon mustard and a hint of paprika. This dish balances simplicity with bold flavors, combining savory roasted goodness with creamy decadence. Ready in just 45 minutes and ideal for weeknight dinners or special gatherings, this recipe is a surefire way to turn humble cabbage into a show-stopping centerpiece. Garnish with fresh parsley for a vibrant finishing touch, and pair it with your favorite protein or serve it as a standout vegetarian main dish. Your family and guests won’t be able to resist this cheesy, satisfying twist on a classic vegetable!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.25 teaspoon ground paprika
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Remove any damaged outer leaves from the cabbage and rinse under cold water. Cut the cabbage into 4 equal wedges, keeping the core intact to hold them together.
Place the cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper on both sides.
Roast the cabbage wedges in the preheated oven for 25-30 minutes, flipping them halfway through, until the edges are golden brown and the cabbage is tender.
While the cabbage is roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously for about 1 minute to cook out the raw flour taste and create a roux.
Gradually whisk in the milk, ensuring no lumps remain. Continue to cook and whisk for 3-4 minutes, until the mixture thickens.
Lower the heat to low and stir in the shredded cheddar cheese, Dijon mustard, and paprika. Stir until the cheese has melted and the sauce is smooth and creamy. Remove from heat.
Once the cabbage wedges are done roasting, remove them from the oven and transfer to a serving platter.
Drizzle the warm cheese sauce generously over the cabbage wedges. Sprinkle with chopped parsley if desired for a pop of color and added freshness.
Serve immediately and enjoy!
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 500 mg | 38% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
