Roasted Cabbage For One
This roasted cabbage recipe delivers crisp edges and a tender center with very little prep. It’s perfectly portioned and ready in about 30 minutes.
Servings: 1 serving
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
- Heat the oven to 425°F (220°C).
- 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.
- Turn the wedges over and drizzle with the remaining olive oil. Sprinkle the rest of the salt and pepper over the top.
- 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.
- Remove from the oven and serve immediately. Enjoy as is or add your favorite toppings.
Notes
- Cut Evenly: Slice the cabbage into similar sized wedges so they roast at the same rate.
- Watch Thickness: Thinner wedges will roast faster. Thicker wedges may need a few extra minutes.
- Leave Space: Arrange the cabbage in a single layer with space between each wedge to help them roast evenly.
- Flip Halfway: Turn the wedges halfway through roasting to promote even browning on both sides.
- Use an Extra Pan if Needed: If making more, use a second baking sheet to avoid crowding.
- Embrace the Char: The browned edges add flavor and a lightly crisp texture, so let them roast until nicely golden.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
