This post may contain affiliate links. Please read our disclosure policy.
Table of contents
I grew up eating cabbage in so many ways: grilled, roasted, pickled and more. I love it all! Today’s Roasted Cabbage Wedges recipe definitely brings me back to my childhood. I grew up in an Polish + Irish family with a deep love for St. Patrick’s Day. It’s probably why I’m all about pickles, horseradish sauce and sauerkraut… I’ve even got a Sauerkraut Juice Smoothie!
Serve this healthy side dish on St. Patrick’s Day to jazz up a festive meal. Side dishes don’t have to be complex or use several ingredients. Roasted cabbage wedges are a simple recipe that can easily dress up any meal without complicating it, like my Roasted Butternut Squash or Baked Potato Wedges.
Why Cabbage Rawks
Cabbage is a nutritional powerhouse, offering vitamins, minerals, and fiber. I get that the flavor might not be your thing, yet mask it in a good sauce and you’ll be scarfing it down. Here’s some benefits of eating cabbage:
- The high fiber content in cabbage promotes healthy digestion and regular bowel movements.
- Cabbage contains powerful antioxidants, such as vitamin C and anthocyanins (especially in red cabbage), which help protect cells from damage caused by free radicals. These antioxidants contribute to reducing chronic inflammation.
- Cabbage contains compounds called glucosinolates, which may have cancer-protective effects.
Ingredients You’ll Need
This roasted cabbage recipe transforms a humble vegetable into a culinary delight, thanks to a careful selection of fresh, flavorful ingredients. Each component plays a vital role in creating a dish that’s both comforting and vibrant. Let’s dive in!
- Green cabbage head: When picking the right cabbage, I use green cabbage. It roasts perfectly on the outside while turning tender in the middle. Yum! I find purple cabbage too thick for this recipe, yet if that’s what you’ve got on hand, then go for it!
- Avocado oil: Since I’m roasting on high heat, I want to use an oil that won’t burn. Avocado oil is a rich oil that is perfect for this oven cabbage recipe. You can buy avocado oil on Amazon or at your local grocery store.
- Garlic cloves (minced): Enhances the dish with bold and aromatic flavor. Look for firm, unblemished cloves in the produce section and mince just before cooking for maximum potency.
- Fresh parsley (finely chopped): Offers a burst of freshness and vibrant color. Choose bright, crisp bunches with no wilting for the best results.
- Lemon (freshly juiced and zested): Adds a bright, tangy flavor to elevate the dish. Pick lemons that feel heavy for their size with smooth, shiny skin for the juiciest yield.
Cabbage Seasoning Tip
While you can season your cabbage wedges however you want, I find my parsley sauce the perfect edition to this roasted dish. I also season with garlic, sea salt and pepper before roasting to enhance the natural flavors as well. If spice isn’t your thing, then just omit the red pepper flakes. You can even keep them in a side dish for anyone who wants to add some to their individual portion.
How to Make Roasted Cabbage Wedges
I know many of you have a love/hate relationship with cabbage, and I don’t blame you! If you grew up on boiled, soggy cabbage, then you are missing out. These roasted cabbage wedges are 100% crispy and comforting. Let me walk you through the process:
Carefully peel away the yellowed or dry outer leaves of the cabbage, their texture brittle under your fingertips, to reveal the fresh cabbage inside.
Slice the cabbage in half carefully, preserving the solid core in the center.
Remove most of the “core” since it’s too tough to really eat.
Then slice each half into wedges that are 1-2 inches thick.
Place wedges in a large bowl of cool water. Before you chop it and toss it into the oven, be sure to soak those wedges in a bowl of water for a few minutes to pull out any excess dirt.
Pat the cabbage dry with a clean, soft dish towel until completely dry.
Stir together 2 tsp of minced garlic with 2 tbsp avocado oil, 1/2 tsp sea salt and black pepper.
Gently drizzle or brush the garlic oil over the cabbage, working it in between the layers so each bite is infused with the seasoning.
Bake until the outside is toasty. The cabbage edges should be browned. If you like a black char, then feel free to broil for a few minutes just before removing (watching it closely!).
Transfer the fragrant, golden-brown cabbage wedges to a serving platter and drizzle with the vibrant green parsley sauce to serve immediately.
Common Questions
To properly roast cabbage wedges, preheat the over to 400° F and cook for 25-35 minutes, or until edges are slightly brown and crispy. If you’re using a convection oven, cook time will be 15-25 minutes. If using an air fryer to roast cabbage wedges, cook at 375° for 10-15 minutes.
Tender roasted cabbage relies on several key techniques: cut the cabbage into even wedges, ensuring consistent cooking and allowing the interior to soften while the exterior caramelizes. Roasting at a sufficient temperature for an adequate time breaks down tough fibers. Use a generous amount of oil and salt for even cooking and moisture retention, and space the wedges on the baking sheet for proper air circulation to prevent steaming. For exceptionally tender results, consider braising or partially steaming the cabbage beforehand, or adding baking soda when boiling before roasting.
The best cabbage varieties to roast are green and red cabbage, the heartier varieties. Green cabbage is more subtle in flavor and slightly sweet, allowing to shine when paired with a garlic oil sauce. Red cabbage is visually more appealing and has a peppery bite to it— making it a great roasted cabbage alongside a savory meal.
To cut cabbage into wedges, start by removing any loose or damaged outer leaves. Cut the cabbage head in half through the core, then cut each half into quarters. For smaller wedges, slice each quarter in half again. Leave the core intact to hold the wedges together during cooking.
More Tasty Cabbage Recipes
I hope you love this recipe as much as I do. If you’re looking for more ways to easily incorporate cabbage into your diet, then check out some of these great options:
If you make my Roasted Cabbage Wedges, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Roasted Cabbage Wedges
Ingredients
- 1 green cabbage head large
- 4 tbsp avocado oil plus more for baking sheet
- 1 garlic cloves minced, divided
- 1 tsp sea salt, unrefined divided
- ¼ tsp black pepper, ground
- 1 cup fresh parsley finely chopped
- 1 lemon freshly juiced and zested
- ¼ tsp red pepper flakes
- ¼ tsp smoked paprika
Instructions
- Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.
- Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.
- Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.
- In a small bowl, stir together 2 tsp of minced garlic with 2 tbsp avocado oil, 1/2 tsp sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.
- Place the baking sheet into the oven. Roast cabbage in oven for 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.
- In a bowl, stir together lemon zest and juice with the remaining 2 tbsp avocado oil, 1 tsp garlic, 1/2 tsp sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.
- To serve, transfer the baked cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.
Equipment
- oven
Notes
- Leaving the core intact while baking helps prevent the wedges from falling apart before you’re ready to serve them.
- I recommend using green cabbage (the most common at the grocery store, aka: cannonball cabbage) in this recipe for the best results.
- Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.
I have not tried this yet but as soon as I get some cabbage, I will. Is it okay to use the Protein Boost ? Hope so.
Oh my word! This was fabulous! I had a cabbage sitting around, saw the recipe, and made it this morning for breakfast. The only thing I changed was used olive oil, (bottled)lemon juice with no zest, plus I added rosemary and thyme leaves to the drizzle sauce. I will definitely make this again.
Jen made this for our annual St Patricks Day Party and boy-was it a hit! I love roasted veggies, but this was a new one for me-usually I just BOIL it and serve with Irish butter and a vinegar. Pretty bland I must admit. So now that she made it for me and it all disappeared with our crowd of 25 folks-I’m going to have to make this every year and not just for St Pats Day. A new addition to roasted veggies! Yayyyyyy.
My husband cannot stand the smell of boiled/steamed cabbage. Does this have any of that smell since it’s roasted? I’d love if this is a way I can have cabbage again. It looks so good!
The cabbage smell is def not as prominent when it’s roasting in the oven, plus the incredible smell of the seasonings will take over. It’ll smell GOOD! I think you’ve got a very good chance at being able to cook and eat cabbage again!
I didn’t have fresh parsley and will make sure I do next time. I still like boiled but will make this with steak or ham as a side.
I’m glad you gave it a shot! It will make a fantastic side with both of those things!
I’ve been making a very similar recipe from Smitten Kitchen and its been an absolute favorite of mine! Who knew I could love cabbage so much, excellent with the Savoy cabbage. The other recipe calls for roasted walnuts and optional parmesan 🙂
That’s a great idea to add optional roasted walnuts or parmesan!
I’m not always a fan of cabbage yet the seasoning on this makes it look delish!
Choosing the right seasoning can truly make a huge impact in how our tastebuds perceive foods.
There’s only one way to find out if it makes all the difference for you! 😉
Can I use olive oil instead of avocado oil?
Definitely! Olive oil is a perfect substitute for avocado oil.
I will try this.
Def let us know what you think!
Savoy cabbage is our favorite. Do you think it would work for this recipe?
Absolutely!! Sounds yummy!!
Cabbage is one of my favorite vegetable dishes!! I can’t wait to try this new recipe 🙂
Yes, cabbage is tasty and packed full of yummy goodness!