Roasted Cabbage Wedges with Pepper Jelly Mustard

Cabbage wedges need time and exposed cut surfaces to develop browned edges. A sweet pepper jelly coating goes on after that roasting stage, where it can add shine without spending half an hour against a hot pan. Dijon and cider vinegar keep the small finishing sauce savory enough for the cabbage.

Jump to ingredients · Method

Use Grandma Jones' Traditional Pepper Jelly for the flavor described here. Traditional is in the brand's Mild heat category. Check the current product label for ingredients and storage directions.

Yield: 4 side servings. Prep: about 10 minutes. Cook: about 30 minutes. Timing varies with equipment and ingredient size.

Ingredients

• 1 small green cabbage, about 1 1/2 pounds
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon Traditional Pepper Jelly
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon water, only if needed

Method

1. Cut supported wedges. Heat the oven to 425°F. Remove damaged outer leaves, rinse the cabbage and dry it well. Cut into 8 wedges through the core, leaving a little core attached to hold each wedge together. Very thick wedges need longer than thin ones.
2. Oil the cut sides. Place wedges on a rimmed baking sheet. Brush the cut surfaces with olive oil and season with salt and pepper. Spread them out so the surfaces can brown rather than sit in trapped steam.
3. Roast before glazing. Roast about 15 minutes, turn carefully with a spatula, then roast another 10–15 minutes until the thick sections are tender and edges are browned. Check earlier if your wedges are small. Lower the heat slightly if the outside darkens before the center softens.
4. Prepare the finish. Stir the jelly, Dijon and vinegar smooth in a small bowl. Warm gently if needed; add the teaspoon of water only if the mixture will not spread in a thin layer.
5. Finish off the hot tray. Transfer the tender cabbage to a serving plate and brush lightly with the sauce. Serve promptly. Keeping the sugary finish off the hot roasting surface limits scorching and makes it easier to judge the quantity.

Adjust texture and serving

Leaves fall away

Keep some core attached while cutting and turn with a broad spatula. Loose leaves brown more quickly; remove them from the tray early if needed.

The edges burn before the center softens

Make the wedges more even next time. A dark surface does not prove the thick inner section is tender, and adding jelly early makes this mismatch harder to manage.

Serve with a richer main

Use the wedges as a side for a sandwich, beans or a roast. Keep the sauce light; the aim is browned cabbage with contrast rather than a plate of sweet sauce.

Build the meal

For a broader explanation of grouping vegetables by cooking time and adding the finish late, use our vegetable-roasting guide. See the separate roasting vegetables with pepper jelly for that preparation.

Storage and ingredient checks

Refrigerate prepared food promptly in shallow containers at 40°F or below. Refrigerate within two hours, or one hour above 90°F. As a conservative home-leftover guideline, use within three to four days or sooner if an ingredient has a shorter remaining storage window. For crisp raw salads, quality is best close to assembly. Reheat cooked leftovers to 165°F; serve raw salads cold. Jelly and vinegar do not make these dishes shelf-stable.

Dijon contains mustard. Check all current labels and do not assume a particular dietary certification from the ingredient names alone.

References: safe chilling guidance and the cooking and reheating chart. For another preparation, browse the recipe collection or compare the lineup in Find Your Flavor.