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Roasting transforms cabbage into a flavorful, satisfying dish. These roasted cabbage wedges have crispy, caramelized edges and tender centers. With just a baking sheet and a few simple steps, you can enjoy perfectly browned, delicious cabbage steaks with minimal effort.
These roasted cabbage wedges, seasoned with olive oil, salt, and pepper, are simple and delicious. For a twist, top with blue cheese crumbles and roasted red peppers. Pair them with Roasted Cornish Hen, Lemon Chicken, or Salmon, or serve with Black Eyed Peas on New Year’s Day for a traditional good luck meal.
Why You’ll Love This Recipe
- Easy to Make: Just slice, season, and roast—no complicated steps.
- Versatile: Enjoy as a side dish or add toppings to make it a meal.
- Healthy: Low in calories and packed with vitamins.
- Great Texture: Crispy edges with a tender center.
- Full of Flavor: Roasting gives the cabbage a sweet, nutty taste.
Ingredients
If you have any ingredients leftover from this simple roasted cabbage recipe, check out our Leftover Ingredients Recipe Finder.
- Cabbage: Green cabbage is ideal for this recipe, but red cabbage is a great option too and roasted red cabbage is incredibly delicious. If you have leftover cabbage, use it in Coleslaw, Colcannon or Buffalo Cauliflower Tacos.
- Olive Oil: I use extra virgin olive oil for its rich flavor and nutrients. A lighter olive oil can also work if that’s your preference.
- Seasonings: Simple salt and pepper are all you need, but feel free to add garlic powder, red pepper flakes, or Italian seasoning for extra flavor.
- Optional Toppings: Add a finishing touch with shredded Parmesan, crumbled blue cheese, or roasted peppers for extra texture and flavor.
How to Prepare and Freeze Cabbage
If this single serving recipe leaves you with leftover cabbage, freezing is a great way to prevent waste. Follow these simple steps to prepare and store your cabbage for future use:
Cutting Cabbage
- Rinse the cabbage under cool water, removing any dirt.
- Discard tough outer leaves.
- Slice off the stem with a sharp knife.
- Cut the cabbage into quarters, then halve each quarter to create eight wedges.
Freezing Cabbage
- Boil water in a large pot and blanch the cabbage wedges for 3 minutes.
- Transfer the wedges to a bowl of ice water to stop the cooking process.
- Drain and pat dry, then place the cabbage wedges on a cookie sheet and freeze until solid.
- Once frozen, transfer the wedges to freezer bags and store in the freezer for up to 12 months.
When ready to use, thaw the cabbage in the refrigerator. Frozen cabbage is perfect for soups, stews, or other cooked dishes.
Recipe Variations
Try these easy ways to customize your roasted cabbage:
- Cheesy: Sprinkle shredded Parmesan or cheddar over the cabbage during the last few minutes of roasting for a melty, savory finish.
- Spicy: Add heat with red pepper flakes before roasting or drizzle with Sriracha or hot sauce after cooking.
- Herbed: Toss the cabbage with dried herbs like thyme, rosemary, or an Italian blend for extra flavor.
- Sweet Glaze: Brush the cabbage with honey during the last few minutes of roasting for a hint of sweetness.
- Mediterranean: Add ingredients like chopped sun-dried tomatoes, crumbled feta cheese, and a drizzle of olive oil with lemon juice for a bright, fresh flavor.
How To Roast Cabbage
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Cabbage: Preheat your oven to 425°F (220°C). Slice the cabbage into 3/4- to 1-inch thick wedges and place them on a baking sheet. Drizzle both sides with olive oil and season with salt and pepper.
- Bake: Roast the cabbage for 15 minutes, then flip the wedges and bake for an additional 12–15 minutes, until golden and tender.
Expert Tips
- Even Cooking: Cut the cabbage into uniform wedges for consistent roasting.
- Adjust for Thickness: Thinner wedges cook faster, while thicker ones may need extra time.
- Space is Key: Arrange wedges in a single layer with space between them to ensure even roasting.
- Flip for Crispiness: Turn the wedges halfway through cooking for a golden, even texture.
- Scaling Up: Easily double the recipe to serve more—just use an additional baking sheet if needed.
- Enjoy the Char: The charred edges are full of flavor and add a delicious crispy texture to the dish.
Frequently Asked Questions
Yes, red cabbage works just as well and adds a vibrant color to the dish.
Try blue cheese, Parmesan, roasted peppers, or a drizzle of balsamic glaze for added flavor.
Yes, just increase the oil and seasonings and use two baking sheets if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving roasted cabbage or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Roasted Cabbage For One
Equipment
Ingredients
- ¼ head green cabbage -cut into ¾- to 1-inch thick wedges.
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- Optional Toppings: cheese crumbles, shredded Parmesan, or roasted red peppers
Instructions
- Preheat Oven: Heat the oven to 425°F (220°C).
- Season the Cabbage: Place the cabbage wedges on a baking sheet. Drizzle ½ tablespoon of olive oil over one side and sprinkle with half the salt and pepper.
- Flip and Season Again: Turn the wedges over and drizzle with the remaining olive oil. Sprinkle the rest of the salt and pepper over the top.
- Roast: Roast in the oven for 15 minutes. Remove the baking sheet, flip the wedges, and roast for another 12–15 minutes, until tender and golden.
- Serve: Remove from the oven and serve immediately. Enjoy as is or add your favorite toppings.
Notes
- Even Cooking: Cut the cabbage into uniform wedges for consistent roasting.
- Adjust for Thickness: Thinner wedges cook faster, while thicker ones may need extra time.
- Space is Key: Arrange wedges in a single layer with space between them to ensure even roasting.
- Flip for Crispiness: Turn the wedges halfway through cooking for a golden, even texture.
- Scaling Up: Easily double the recipe to serve more—just use an additional baking sheet if needed.
- Enjoy the Char: The charred edges are full of flavor and add a delicious crispy texture to the dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I HAVE NEVER HEARD OF FREEZING CABBAGE AND HAVE ALWAYS WONDERED IF IT COULD BE DONE — SUCCESSFULLY — I HAVE ONLY SEEN INFORMATION SAYING THAT IT IS NOT RECOMMENDED AND/OR THAT IT DOES NOT WORK,,,THANK YOU SOOO MUCH FOR INCLUDING THAT INFORMATION IN THIS ARTICLE — I AM SURE I AM NOT ALONE IN WANTING IT…
1 tablespoon olive oil per wedge?
Roughly 1/2 tablespoon total should be drizzled over each cabbage wedge – so about 1/4 tablespoon on each side. I usually have 2-3 wedges.
Would this work with red cabbage?
Yes.
Do you freeze prepared cabbage before baking or can you use bake it without freezing first? Then if there is left over partly cooked cabbage; best to freeze it for alter use.? it sounds yuumy. I’ve made the warm brussel sprout & beet salad & it’s my go to salad in winter.
Thank you.
Hi Sheila, if you have any leftover fresh and uncooked cabbage, I recommend freezing it so it doesn’t go to waste. You can use fresh cabbage or frozen and thawed cabbage for this recipe. If you have any roasted cabbage leftover, I recommend refrigerating it to enjoy a day or two later instead of freezing.