Roasted Cabbage Wedges

Last winter I was drowning in CSA cabbage and honestly running out of ideas. My grandmother mentioned how her mother used to simply roast wedges in the oven, nothing fancy. I tried it that same evening with just olive oil and salt, and the way the edges caramelized into something almost sweet completely changed how I viewed this humble vegetable.

I brought these to a Friendsgiving potluck last year, fully expecting them to be the ignored vegetable option next to the fancy casseroles. By the end of the night, the platter was empty and three people had texted me for the recipe. Sometimes the simplest dishes are the ones that surprise people the most.

Ingredients

• 1 medium green cabbage: The core is actually your friend here, it keeps those wedges from falling apart while they get all crispy and golden
• 3 tbsp olive oil: Really coat both sides well, this is what creates those beautiful caramelized edges that make roasted cabbage so addictive
• 1½ tsp kosher salt: Cabbage needs a generous hand with seasoning to bring out its natural sweetness
• ½ tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 1 tsp garlic powder: Distributes more evenly than fresh garlic and wont burn at high heat
• 1 tsp smoked paprika: Totally optional but adds this incredible depth that makes people wonder what your secret ingredient is
• 2 tbsp chopped fresh parsley: That pop of color and freshness makes the dish look finished and intentional
• 1 tbsp lemon juice: A little acid right at the end brightens everything and cuts through the richness

Instructions

Get your oven ready:

Crank that oven to 425°F and line a baking sheet with parchment, the cleanup is worth it

Prep your cabbage:

Cut the head into 8 equal wedges, but whatever you do, leave that core intact, its the glue holding everything together

Season generously:

Brush both sides with olive oil and sprinkle with all those spices, dont be shy with the seasoning

Roast until golden:

Let them go for 20 to 25 minutes, flipping halfway, until the edges are browned and crispy

Finish with flair:

Hit them with lemon juice and parsley right before serving, it makes everything pop

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My daughter used to turn her nose up at cabbage until she tried these straight from the oven. Now she requests them weekly and has started experimenting with different spice blends on her own.

Making Ahead

You can cut and season the wedges up to a day ahead, just store them on the baking sheet covered in the fridge. They might need an extra couple minutes in the oven if they are cold from the refrigerator.

Serving Suggestions

These wedges are surprisingly versatile. I have served them alongside roasted chicken, piled into grain bowls, and even as a base for fried eggs at breakfast.

Flavor Variations

Once you have the basic technique down, the possibilities are endless. Red cabbage works beautifully and looks stunning on the plate.

• Add a pinch of red pepper flakes if you like a little heat
• Try parmesan cheese during the last 5 minutes of roasting for a savory twist
• Balsamic glaze drizzled over the top creates an incredible sweet and tangy finish

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This recipe turned me from someone who tolerated cabbage into someone who actually craves it. Sometimes the simplest preparations really are the best.

Recipe FAQs

→ How do I cut cabbage into wedges?

Cut the cabbage head in half through the core, then cut each half into 4 equal wedges. Keep the core intact as it helps the wedges hold their shape during roasting.

→ Can I use red cabbage instead?

Yes, red cabbage works wonderfully and adds beautiful color to your plate. The cooking time remains the same, though red cabbage may be slightly more assertive in flavor.

→ What temperature should I roast cabbage at?

Roast at 425°F (220°C) for 20-25 minutes. This high heat creates the crispy, caramelized edges while keeping the inside tender.

→ How do I store leftovers?

Store cooled wedges in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F for 10 minutes to regain crispiness.

→ What can I serve with roasted cabbage?

These wedges pair beautifully with roasted chicken, grilled fish, pork chops, or as part of a grain bowl. They also make a great addition to vegetarian meals alongside lentils or beans.