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
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 roasted cabbage wedges
Description
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)
Instructions
- 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.
Notes
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
Slightly adapted from Kalyn’s Kitchen.
I just made this dish to have with my black eyed peas on New Year 😋 I topped with bacon pieces. Loved it. Economical and healthy. Thank you
WOW!!! This is absolutely delicious. I did not change a thing and will definitely be adding to my weekly schedule. The cabbage is tender but still has a bite and the olive oil is smooth and luxurious.
This was super yummy! I sprayed some coconut oil on each side then added garlic and onion powders with some Tony chachere’s Creole seasoning. Oh my goodness so yummy and easy! I ate the entire head of cabbage for a snack… I work out hard so I eat a lot!? thanks for the yummy recipe can’t wait to try some thyme or rosemary on it next time.
This recipe is so easy and delicious.
I have recently arrived at “pork & cabbage” as my new chosen lifestyle. Or at least food style. I have a bit of problems with inflammation as soon as my blood sugar is too high. So for a long while i did something like a paleo /ketogenic /atkins diet. But having been a vegetarian for half my life that was never going to last. So I now combine meat and fat with low glychemic veggies. Like cabbage. Or cauliflower. Or leeks. In fact my diet is now most of what i hated to eat as a kid. Funny how things change.
I usually roast cabbage on a lower heat for a longer period of time, but was pressed for time tonight…your recipe fit the bill! Sweet, roasty-toasty cabbage! Thank you :)
Thank you, Mamie — we’re so happy you enjoyed the recipe! :)
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
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?