Looking for a vegetable side dish that’s easy, budget-friendly, and surprisingly flavorful? Let me introduce you to one of my go-to favorites: roasted cabbage wedges. This dish transforms humble cabbage into beautifully golden wedges with crispy edges and tender centers. With just a few spices and a hot oven, cabbage turns into something totally crave-worthy. It’s the kind of recipe that saves you time, doesn’t break the bank, and leaves even picky eaters asking for seconds. I grew up thinking cabbage was boring—until I roasted it. Now, it’s a regular star on my table.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: All you need are cabbage, oil, and pantry spices. No fancy prep or equipment required.
- Crispy Outside, Tender Inside: Roasting brings out the natural sweetness of cabbage and creates crispy, golden edges.
- Healthy and Low-Carb: Whether you’re keto, paleo, gluten-free, or just trying to eat more veggies, this side fits into any diet.
- Perfect for Meal Prep: Cabbage wedges store well and reheat beautifully—great for weekly meal planning.
Learn more about cabbage goodness in this Old-Fashioned Cheesy Cabbage Casserole.
Recipe Snapshot
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25–30 minutes at 425°F |
| Total Time | 40 minutes |
| Servings | 4 |
| Difficulty | Super Easy |
| Calories | ~110 per serving |
| Dietary Options | Gluten-Free, Low-Carb, Vegan |
Don’t miss our Cabbage Fritters Recipe for another cabbage delight.
Ingredients for Roasted Cabbage Wedges
Main Ingredients
- 1 medium green cabbage (or red cabbage)
- 2–3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Optional Add-Ons
- ½ teaspoon onion powder
- Crushed red pepper flakes for heat
- Lemon juice or balsamic vinegar for acidity
- Grated Parmesan (skip for vegan)
Choosing the Best Cabbage
Pick a tight, firm head of cabbage. Green cabbage is most common, but red cabbage works beautifully and adds color. Avoid any with brown spots or soft leaves.
Looking for inspiration? Try Ground Beef and Cabbage Recipe
How to Make Roasted Cabbage Wedges
Step 1: Cut the Cabbage into Wedges
Wondering how to cut cabbage wedges for roasting? Start by removing any wilted outer leaves. Slice the cabbage in half through the core, then cut each half into 3–4 wedges, keeping the core intact so the wedges don’t fall apart. Each wedge should be about 1 to 1.5 inches thick.
Step 2: Season and Oil Generously
Place wedges on a baking sheet lined with parchment. Drizzle olive oil over each piece and rub it in. Mix spices together, then sprinkle evenly over the cabbage. Flip and repeat on the other side.
Step 3: Roast at the Right Temperature
What temperature to roast cabbage wedges? Set your oven to 425°F (220°C). Roast for 25–30 minutes, flipping halfway through, until golden brown and slightly crispy on the edges.
Step 4: Finish and Serve
Remove from the oven. If desired, add a squeeze of lemon juice or a sprinkle of grated cheese. Serve hot!
Discover great ideas like this Oven Baked Cabbage Burgers Recipe
Pro Tips for a Perfect Recipe
- Preheat Your Oven: Always start with a hot oven—425°F is ideal for that caramelized, golden finish. A lower temperature can make the cabbage steam instead of roast.
- Use Parchment Paper: Prevent sticking and make cleanup easier by lining your baking tray with parchment paper or a silicone baking mat.
- Don’t Overcrowd: Give your cabbage wedges some breathing room. Crowding the tray will cause them to steam instead of roast.
- Flip for Even Crispiness: Flip each wedge halfway through the roasting process to get that perfect crisp on both sides.
- Add Acid at the End: A drizzle of lemon juice or balsamic vinegar after roasting brightens the flavor beautifully.
Flavor Variations
- Spicy Roasted Cabbage: Add crushed red pepper flakes, cayenne, or chili powder for a little heat.
- Garlic Herb Style: Mix minced garlic, rosemary, thyme, and olive oil for a savory twist.
- Asian-Inspired: Toss with sesame oil, a splash of soy sauce, and sprinkle with sesame seeds after baking.
- Cheesy Roasted Cabbage: Right before serving, add freshly grated Parmesan or crumbled feta for a rich, salty punch.
Check out our Chicken Cabbage Soup Recipe for a comforting twist on cabbage.
Serving Suggestions
- As a Side Dish: Roasted cabbage wedges go well with roasted chicken, pork chops, or grilled tofu.
- As a Main for Veggie Nights: Serve over mashed potatoes or a grain bowl with a protein like chickpeas or lentils.
- Topped with Sauce: Drizzle with tahini, herby yogurt sauce, or chimichurri for added flavor.
- Cabbage Steaks: Roast the wedges flat like steaks and top with nuts, seeds, or a runny egg.
Make-Ahead & Storage
- Make-Ahead Tips: You can cut and season the cabbage wedges up to 24 hours ahead. Just store them covered in the fridge until ready to roast.
- Storage Instructions: Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.
- Reheating Tips: Reheat in a hot oven (375°F) for 5–7 minutes, or pop into an air fryer to bring back the crisp.
- Freezing: Freezing is not recommended as it may change the texture and make the wedges soggy.
FAQs About Roasted Cabbage Wedges
What temperature to roast cabbage wedges?
The ideal temperature to roast cabbage wedges is 425°F (220°C). This high heat helps caramelize the outer layers, giving you crispy, golden-brown edges while keeping the inside tender and juicy. Anything lower, like 375°F, might cook them through but won’t deliver the same irresistible crunch and color.
What spices are good in roasted cabbage?
Great seasoning can take roasted cabbage wedges from basic to bold. Start with garlic powder, smoked paprika, salt, and black pepper—those are your flavor-building blocks. For added depth, try onion powder, cumin, or even chili flakes if you like heat. Want a zesty edge? A squeeze of lemon juice or a splash of balsamic vinegar after roasting works wonders.
How to cut cabbage wedges for roasting?
Start by removing the tough outer leaves of your cabbage. Cut the head in half through the core, then slice each half into 3–4 wedges, keeping the core attached. That core is important—it holds the wedge together while it roasts. Aim for wedges about 1 to 1.5 inches thick for the perfect texture: crispy outside, soft inside.
How to roast cabbage wedges BBC Good Food-style?
BBC Good Food suggests a clean, straightforward approach: cut the cabbage into thick wedges, brush each side with olive oil, season with salt and pepper, and roast in a hot oven (220°C/425°F) for around 25–30 minutes. Flip halfway through for even browning. Finish with balsamic vinegar or lemon zest to brighten the flavor before serving.
Final Thoughts
If you’ve never roasted cabbage before, you’re in for a delicious surprise. It’s affordable, easy, and packed with flavor. Whether you’re pairing it with a hearty meat dish or adding it to a vegetarian spread, roasted cabbage wedges will quickly become a regular on your table. And the best part? You can customize it any way you like—from spicy to cheesy to herby.
Don’t miss our full-flavored Colcannon Soup – Irish Potato & Cabbage for another comforting cabbage idea.
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Roasted Cabbage Wedges
Equipment
- Sharp chef’s knife
- Cutting board
- Baking sheet or sheet pan
- Parchment paper or silicone baking mat
- Mixing bowl (for seasoning mix)
- Silicone brush or spoon (for spreading oil)
- Oven mitts or tongs (for flipping wedges)
Ingredients
- 1 medium green cabbage (or red cabbage)
- 2–3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon ground black pepper
Optional:
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice or balsamic vinegar (for serving)
- 2 tablespoons grated Parmesan cheese (omit for vegan)
Instructions
Step 1 – Cut the Cabbage into Wedges:
- Remove any wilted outer leaves. Slice the cabbage in half through the core, then cut each half into 3–4 even wedges, leaving the core intact to hold them together.
Step 2 – Season and Oil Generously:
- Place the wedges on a parchment-lined baking sheet. Drizzle with olive oil and rub it in using a brush or spoon. Mix garlic powder, paprika, salt, and pepper. Sprinkle generously over the wedges on both sides.
Step 3 – Roast at the Right Temperature:
- Preheat your oven to 425°F (220°C). Roast cabbage for 25–30 minutes, flipping each wedge halfway through, until edges are golden brown and crispy.
Step 4 – Finish and Serve:
- Remove from oven and serve hot. If desired, top with lemon juice, balsamic vinegar, or Parmesan cheese. Garnish with chopped herbs.
Notes
- Keep the core attached so the cabbage stays together during roasting.
- You can prepare and season the wedges ahead and refrigerate for up to 24 hours before baking.
- Reheat leftovers in an oven or air fryer to restore crispiness.
- Red cabbage works too, though the flavor and texture will be slightly different.
