You will love this flavorful and healthy Roasted Cabbage Wedges recipe.
- 1 head green cabbage
- 2 Tbsp. olive oil
- kosher salt and freshly-ground black pepper
- (see additional ingredient options below)
- 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.
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 have never thought about doing it but I know that I’d love it. Great idea!
What a fun and new take on cabbage. Great idea! Thanks for sharing.
Sounds great! I can’t wait to try this recipe out. Thank you for sharing this!
what a delicious recipe! is gimme some oven on facebook?
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 :)
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.”
Just made this for mother’s day dinner, went over great. Thanks for an awesome (and easy) recipe.
This is such a great side dish and a perfect use of cabbage.
Try with fennel seeds :)
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.
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?
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 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! :)
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.
This recipe is so easy and delicious.
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.
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.