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Roasted Cabbage & Onions

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, Massachusetts
  • 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


  • 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 until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway.
  • 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.
Nutrition Facts
3/4 cup: 183 calories, 14g fat (2g saturated fat), 0 cholesterol, 636mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 2g protein.

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  • squeakymouse
    Dec 12, 2020

    Delicious. I could eat it hot or cold! Not having Grey Poupon mustard, I used a creamy dill mustard which I would use again. Not having fresh herbs, I used dried dill to complement the mustard I paired this with Sugar Glazed Ham Recipe (also TOH, using turkey ham and lemon juice), roasted sweet potatoes, Everything Seasoning topped Challah. I can't say enough...I would do this same meal again!

  • Kasha
    Sep 5, 2020

    Quick to prepare, tasty a hit thanks

  • Joanne
    Mar 8, 2020

    Great recipe. Tired of serving the bland quarters of cabbage that I cook in the same Dutch oven as my corned beef, I couldn't wait to read through the suggestions from Taste of Home readers. When I came upon this, I knew I had to try it. It did not disappoint. Roasted, it does not get water-logged. I used fresh herbs, but substituted thyme for tarragon. Served it warm - can't wait to try the small amount left over, cold. The dressing has mustard in it (I used a smooth yellow German mustard because I didn't want to buy a container of dijon for only two tablespoons - fine) so if you like mustard with your corned beef, it pairs nicely. This recipe was easy, and a keeper!

  • Shoes58
    Nov 13, 2018

    Desperate to use up a leftover half head of cabbage, I found this recipe, adjusted the amounts and Voila! A perfectly done cabbage dish that was enjoyed by all. Will make this again. It was comfort food. Next time I will go all out and get the fresh tarragon. I used dried (amount adjusted) and it was fine but I'm sure fresh will bring a different dimension to the dish. Also good for people who don't care for cabbage as it is sweet and easy to eat.

  • Donna
    Mar 6, 2018

    Can I make this without of the few herbs I dislike. would it change the flavour of this recipe too much??

  • leeart
    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
    Nov 29, 2016

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

  • maryannet
    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
    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
    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.