Roasted Cabbage Wedges

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 roasted cabbage wedges 1x


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)


  1. Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.