Roasted Cabbage & Onions Recipe
Roasted Cabbage & Onions Recipe photo by Taste of Home
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Roasted Cabbage & Onions Recipe

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I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, MA
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES: 6 servings


  • 1 medium head cabbage (about 2 pounds), coarsely chopped
  • 2 large onions, chopped
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons minced fresh chives
  • 3 tablespoons minced fresh tarragon
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cups: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.


  1. Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast 30-35 minutes or until vegetables are tender and lightly browned, stirring halfway.
  2. Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature. Yield: 6 servings.
Originally published as Roasted Cabbage & Onions in Taste of Home September/October 2015, p40

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leeart User ID: 2566328 259774
Reviewed Jan. 16, 2017

"This is a great recipe, both for taste and ease of preparing. Also a novel idea that is growing more and more popular of using vinaigrette on veggies. Huibbie and I love it!!!"

Brossi User ID: 8526235 257416
Reviewed Nov. 29, 2016

"Was a lovely dish. We really enjoyed it. Thanks for a wonderful recipe. Will be another favourite in our home!"

maryannet User ID: 1456288 255216
Reviewed Oct. 9, 2016

"An easy way to cook cabbage. I cut the recipe down to about 1/3 head of cabbage. I used red cabbage. And traded the onion for an apple."

nsalb User ID: 1493919 241774
Reviewed Jan. 14, 2016

"Great taste! A definite keeper that will be served often. I am a big fan of roasted vegetables and this did not disappoint. I didn't have fresh tarragon or chives, so I used dried and it was great. In the spring I will definitely try fresh. I only used about 1/2 of the dressing and it was plenty. I already can't wait until I make it again!"

NH-rescue User ID: 4255840 240697
Reviewed Dec. 31, 2015

"A nice combination of two vegetables I don't usually serve alone. Didn't have fresh chives, but frozen ones did just as well."

Beema User ID: 446601 231246
Reviewed Aug. 15, 2015

"Cutting this recipe down to serve just two, I used 1/4 of a head of cabbage, and 1/2 large onion. I am a big fan of cabbage, and all the variations of slaw and sauerkraut, so this recipe was a huge success. Thanks, Ann, for another keeper."

rinshin User ID: 1384577 231173
Reviewed Aug. 13, 2015

"I really liked this recipe for using cabbage as a nice side dish. Every oven is different and mine needed much less time in the oven. More like 24 minutes. After tossing with the dressing I also added some canned tuna flakes. Thank you for sharing this recipe."

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