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!
If you're a fan of roasted vegetables, you will absolutely love this roasted cabbage recipe! Roasting vegetables is one of the easiest and tastiest ways to prepare vegetables.
Enjoy roasted cabbage wedges plain, with just a little bit of olive oil, salt and pepper or add your favorite toppings for a wonderful meatless meal.
Why This Recipe Works
- Roasting cabbage is easy! I love how you just toss them on a baking sheet, walk away, and come back to beautifully browned cabbage wedges that are so flavorful and tender.
- Roasting at a high heat helps bring out the cabbage's sweet flavor.
- It makes a wonderful side dish or you could add toppings to your cabbage steaks like blue cheese and roasted red peppers and make it a delicious meal.
Ingredients
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Cabbage: I use green cabbage. See below for ways to use leftover cabbage.
- Olive oil: I use extra virgin olive oil in this roasted cabbage recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Seasonings: I like to keep it simple and use just salt and pepper. You could also add garlic powder, red pepper flakes, or a little Italian seasoning.
- Optional Toppings: Shredded Parmesan cheese, blue cheese, and roasted peppers.
How To Make This Recipe
- 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.
- Flip wedges and bake for 12-15 minutes more.
Frequently Asked Questions
Follow these helpful steps for cutting cabbage to use in this and many other recipes.
* Rinse the head of cabbage by placing it under cool running water and remove any dirt by gently scrubbing the cabbage with your fingertips or a kitchen brush. Remove the tough outer layers and discard them.
* With a large, sharp knife slice off the stem (or root) of the cabbage.
* Slice the cabbage in half.
* Place each cabbage half cut-side down on a cutting board and cut in half again. Now you will have four pieces of cabbage.
* Slice these wedges in half so you have 8 cabbage wedges.
* Rinse the cabbage and slice into thick wedges.
* Fill a large pot with water and heat over high heat. When the water is boiling, carefully add the cabbage to the pot. Blanch the cabbage for 3 minutes.
* Remove the cabbage from the boiling water and immediately place in a bowl of ice water. This will stop the cooking process. Once the cabbage has cooled, remove it from the water and shake off the excess water. Place the cabbage on a cookie sheet and flash freeze. Once frozen, transfer the cabbage to freezer bags and return to the freezer.
* When you are ready to use the frozen cabbage, remove the amount you need from the freezer and allow to thaw in the refrigerator. Use as desired.
Frozen cabbage should be used within 12 months.
Expert Tips
- If you slice the cabbage wedges thinner than suggested in the recipe, the cook time may be shorter. If you make them thicker, you will likely need to roast the cabbage longer.
- This recipe doubles well. If you'd like to make more, just double the ingredients.
- This is a great way to use up leftover cabbage. You might like to use some of the cabbage in Unstuffed Cabbage Rolls.
- Try adding crumbled cheese or breadcrumbs to your cabbage wedges.
- Don't toss the charred loose edges, that's the best part! They're delicious.
Serving Suggestions
You might like to serve roasted cabbage with any of these single serving and small batch recipes:
Other Small Batch Roasted Vegetable Recipes
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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Ingredients
- ¼ head green cabbage , sliced into wedges about 3/4 to 1-inch thick
- 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
- 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
- If you slice the cabbage wedges thinner than suggested in the recipe, the cook time may be shorter. If you make them thicker, you will likely need to roast the cabbage longer.
- This recipe doubles well. If you'd like to make more, just double the ingredients.
- This is a great way to use up leftover cabbage. You might like to use some of the cabbage in Unstuffed Cabbage Rolls.
- Try adding crumbled cheese or breadcrumbs to your cabbage wedges.
- Don't toss the charred loose edges, that's the best part! They're delicious.
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.
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.