Roasted Cabbage Wedges
These roasted cabbage wedges are crispy, caramelized, and loaded with flavor. A simple, healthy, low-carb side dish that’s easy enough for weeknights and elegant enough for guests.
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.