Roasted Cabbage Wedges

So I seem to be obsessed with wedges lately.  Wedge salads, wedge sandals, blood orange wedges, and now my new favorite….roasted cabbage wedges!

I had seen this idea on the blogosphere awhile back.  And after a friend tried and absolutely loved it, I thought roasted cabbage would be a fun recipe to try to go with my corned beef.  Sure enough, it was delicious!!!

The fun is that this recipe tastes fantastic with just some olive oil, salt and pepper.  But I have also included lots of other fun flavor options below that you could use to kick things up a notch — from lemon, to herbs, to bacon!  Options abound.  I’m also excited to try cooking it on the grill this summer.  Great for a St. Patty’s Day feast, or just an easy delicious side dish anytime.

Cheers to wedges!!!

Roasted Cabbage Wedges

You will love this flavorful and healthy Roasted Cabbage Wedges recipe.

Ingredients:

1 head green cabbage
2 Tbsp. olive oil
kosher salt and freshly-ground black pepper
(see additional ingredient options below)

Directions:

Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately, and garnish with lemon if desired.

Slightly adapted from Kalyn's Kitchen.

Ali’s Tip:

Here are some additional flavor recommendations I would recommend trying out (separately – probably not together!).  Add ingredients before cooking:

  • fresh lemon juice (then garnish afterwards with lemon wedges)
  • small diced uncooked bacon (it will roast and cook along with the cabbage)
  • blackening powder
  • smoked paprika
  • fresh thyme

Source:

Slightly adapted from Kalyn’s Kitchen.

Leave a Comment:





Comments

  1. Cassie — March 9, 2012 @ 8:53 am (#)

    I have never thought about doing it but I know that I’d love it. Great idea!

  2. Georgia @ The Comfort of Cooking — March 9, 2012 @ 3:25 pm (#)

    What a fun and new take on cabbage. Great idea! Thanks for sharing.

  3. Swan — March 9, 2012 @ 4:02 pm (#)

    Sounds great! I can’t wait to try this recipe out. Thank you for sharing this!

  4. Stephanie — March 9, 2012 @ 5:00 pm (#)

    what a delicious recipe! is gimme some oven on facebook?

  5. Chung-Ah @ Damn Delicious — March 14, 2012 @ 12:01 am (#)

    I’ve been on the lookout for a nice cabbage recipe to go along with my corned beef and I think I’ve finally found it. And thanks for adding the additional flavor recommendations. I think I’ll go with the lemon :)

  6. GERALD JACOBS — April 2, 2013 @ 11:41 am (#)

    I tried this recipe for my first Passover Seder Dinner (to go along with Baked Beef Brisket, Apricots and Cranberries) I was having 25 guests for this Seder and everyone “raved” about how wonderful this recipe is – I was a little bit nervous about this because I am a very fussy cook, and I wanted everything to go well. Trust me, it went over fabulously ! I’m thrilled — Thank you so much for a “new twist” on your usual cabbage recipe idea. This recipe is an absolutel “keeper.”

  7. Margaret Fisher — May 12, 2013 @ 1:14 pm (#)

    Just made this for mother’s day dinner, went over great. Thanks for an awesome (and easy) recipe.

  8. Jacquelyn — January 18, 2014 @ 9:28 pm (#)

    This is such a great side dish and a perfect use of cabbage.

  9. Christine F. — February 1, 2014 @ 5:12 pm (#)

    Try with fennel seeds :)

  10. marywest — March 9, 2014 @ 6:59 am (#)

    We just had stirfried cabbage with jiffy cornbread so good with porkchops and steam fried potatoes.cabbage will be on my gro list.I love turnips and collards but I’m not able to cook a whole lot.
    Thanks for sharing.my bro. Bob Mullins,told me he added a touch of sugar,really good.

  11. Deane Alban — March 15, 2014 @ 1:09 pm (#)

    I’m going to try this instead of boiled cabbage for St. Patrick’s day this year. I already love roasted broccoli, cauliflower, and brussel sprouts, so why not cabbage?

  12. Sue — June 15, 2014 @ 1:43 pm (#)

    We have been eating roasted cabbage for a long time even my fussy grandchildren love it. I just butter a wedge on both sides and salt ad pepper. Wrap in foil and put on the grill. Takes about 30 to 40 min. depending on sizes of wedges. Yum