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Roasting cabbage takes this simple vegetable to the next level. These roasted cabbage wedges get crispy and caramelized on the edges, while staying tender in the center. This easy recipe is a true game-changer for veggie lovers. Just toss the wedges on a baking sheet, pop them in the oven, and enjoy beautifully browned, flavorful cabbage steaks with minimal effort.

Enjoy these roasted cabbage wedges as a tasty, easy dish, seasoned simply with olive oil, salt, and pepper. For a twist, top them with blue cheese crumbles and roasted red bell peppers for a delicious meatless meal. Pair them with Roasted Cornish Hen, Lemon Chicken, or Salmon. They’re also great as a New Year’s Day dish, especially when served with with Black Eyed Peas for a traditional good luck meal.

Why You’ll Love This Roasted Cabbage Recipe

  • Effortless Cooking: Just chop, season, and roast – it’s that simple.
  • Versatile Side or Main Dish: Great as a side or topped with extras for a meal.
  • Healthy and Nutritious: Packed with vitamins and low in calories.
  • Perfect Texture: Achieve a delightful balance of crispy and tender.
  • Flavorful Transformation: Roasting brings out a sweet, nutty flavor in the cabbage.

Ingredients

a bottle of olive oil next to a jar of salt and a small container of black pepper on a brown cutting board.

If you have any ingredients leftover from this roasted cabbage recipe, check out our Leftover Ingredients Recipe Finder.

  • Cabbage: Green cabbage is my go-to for this recipe. If you have leftover cabbage, consider using it in Colcannon or Buffalo Cauliflower Tacos.
  • Olive Oil: Extra virgin olive oil is my choice for this and all recipes requiring olive oil. It’s the least processed, retaining the rich flavor and nutrients of olives. Although it’s my preferred option for its quality and taste, you’re welcome to use a lighter olive oil if you prefer.
  • Seasonings: Simplicity is key, so I use just salt and pepper. For added flavor, consider garlic powder, red pepper flakes, or a dash of Italian seasoning.
  • Optional Toppings: Enhance your cabbage with toppings like shredded Parmesan, crumbled blue cheese, or roasted peppers for additional texture and flavor.

Recipe Variations

Customize your roasted cabbage with these creative variations to suit your taste or to try something new.

  • Cheesy Twist: Before the final minutes of roasting, sprinkle shredded Parmesan or cheddar cheese over the cabbage wedges for a gooey, savory addition.
  • Spicy Cabbage: Add a kick by sprinkling red pepper flakes before roasting, or drizzle with Sriracha or your favorite hot sauce after cooking.
  • Herbed Cabbage: Toss the cabbage in mixed dried herbs like thyme, rosemary, or an Italian blend before roasting for an aromatic twist.
  • Sweet Glaze: For a sweet contrast, lightly brush the cabbage with honey before the final few minutes in the oven.
  • Mediterranean Style: Sprinkle za’atar seasoning over the cabbage before roasting for a Middle Eastern flavor profile.

Preparing and Freezing Cabbage: A Step-by-Step Guide

Whether you’re preparing cabbage for this recipe or storing it for future use, these simple steps will ensure you do it right.

Cutting Cabbage into Wedges

  1. Rinse the cabbage under cool running water, gently scrubbing to remove dirt. Discard the tough outer layers.
  2. Slice off the stem (or root) of the cabbage with a large, sharp knife.
  3. Cut the cabbage in half, then place each half cut-side down and slice again, creating four pieces.
  4. Further slice these quarters into halves to get eight wedges.

Freezing Cabbage

  1. After rinsing and cutting the cabbage into thick wedges, boil water in a large pot.
  2. Blanch the cabbage wedges in boiling water for 3 minutes.
  3. Quickly transfer the cabbage to a bowl of ice water to halt the cooking process.
  4. Once cooled, shake off excess water and place the wedges on a cookie sheet to flash freeze.
  5. After they’re frozen, transfer the cabbage to freezer bags and store them in the freezer.

When ready to use, thaw the cabbage in the refrigerator. Remember, frozen cabbage is best used within 12 months for optimal quality.

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How To Roast Cabbage

  1. Heat oven to 425 F (220 C). Slice head of cabbage into wedges, about 3/4 to 1-inch thick. Place on a baking sheet and drizzle both sides of the cabbage with olive oil, then season with salt and pepper. Bake for 15 minutes.
  2. Flip wedges and bake for 12-15 minutes more.
cabbage wedges on a baking tray.

Expert Tips

  • Uniform Wedges: Cut the cabbage into even wedges to ensure consistent cooking.
  • Thickness of Wedges: Adjust the cooking time based on the thickness of your cabbage wedges. Thinner slices will cook faster, while thicker ones will need more time in the oven.
  • Don’t Overcrowd: Arrange the wedges in a single layer with space between them for even roasting.
  • Flip Halfway: Turn the wedges halfway through cooking for an even crisp.
  • Doubling the Recipe: This recipe scales up easily. To serve more, simply double the ingredients and follow the same cooking process.
  • Embrace the Char: Don’t discard the charred edges of the cabbage. These crispy bits are packed with flavor and are often considered the tastiest part of the dish.
two roasted cabbage wedges on a silver baking sheet.

Frequently Asked Questions

Is it necessary to flip the cabbage wedges?

Yes, for even caramelization and crispiness.

How do I store leftover roasted cabbage?

Absolutely! Keep the wedges in an airtight container in the fridge for up to 3 days.

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:

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Your Cooking For One Source
Because you’re worth it

Roasted Cabbage For One

5 from 4 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
These roasted cabbage wedges are crispy and caramelized around the edges and soft in the centers. Easy and delicious, this will be your new favorite way to eat cabbage!

Ingredients 
 

  • ¼ head green cabbage -sliced into wedges about 3/4 to 1-inch thick
  • 1 tablespoon olive oil
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • Optional Toppings: cheese crumbles, shredded Parmesan, or roasted red peppers
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Instructions 

  • Heat oven to 425° F (220° C).
  • Lay cabbage wedges on baking sheet and drizzle ½ tablespoon of the olive oil over one side of the cabbage wedges. Sprinkle half of the salt and pepper over the tops.
  • Carefully turn the cabbage slices over and top with the remaining olive oil, salt, and pepper.
  • Roast for 15 minutes. Remove the baking sheet from the oven and carefully flip the cabbage wedges over. Place the baking sheet back in the oven and roast for an additional 12-15 minutes more.
  • Remove from the oven and enjoy immediately as is or with any additional toppings, if using.

Notes

  • Uniform Wedges: Cut the cabbage into even wedges to ensure consistent cooking.
  • Thickness of Wedges: Adjust the cooking time based on the thickness of your cabbage wedges. Thinner slices will cook faster, while thicker ones will need more time in the oven.
  • Don’t Overcrowd: Arrange the wedges in a single layer with space between them for even roasting.
  • Flip Halfway: Turn the wedges halfway through cooking for an even crisp.
  • Doubling the Recipe: This recipe scales up easily. To serve more, simply double the ingredients and follow the same cooking process.
  • Embrace the Char: Don’t discard the charred edges of the cabbage. These crispy bits are packed with flavor and are often considered the tastiest part of the dish.

Nutrition

Serving: 1serving, Calories: 176kcal, Carbohydrates: 13g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Sodium: 41mg, Potassium: 386mg, Fiber: 6g, Sugar: 7g, Vitamin A: 222IU, Vitamin C: 83mg, Calcium: 91mg, Iron: 1mg

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.

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Recipe Rating




6 Comments

  1. Cheryl says:

    1 tablespoon olive oil per wedge?

    1. Joanie Zisk says:

      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.

  2. Nancy A Weitendorf says:

    Would this work with red cabbage?

    1. Joanie Zisk says:

      Yes.

  3. Sheila says:

    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.

    1. Joanie Zisk says:

      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.