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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.

Serve this healthy side dish on St. Patrick’s Day to jazz up a festive meal. Roasted cabbage wedges are a simple recipe that can easily dress up any meal without complicating it, like my Roasted Butternut Squash or or Crispy Hash Browns.

Roasted cabbage wedges on a baking sheet.

What's in this post

Why I Love Roasted Cabbage Wedges

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.
freeA bowl of ready-to-eat creamy vegetable soup next to silver spoons.

November 9-13, 2026

Jen’s Free Soup Challenge

I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.

Labeled Ingredients for roasted cabbage wedges.

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.
Hands brushing seasoning and oil onto cabbage wedges.

Recipe 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.

Ingredients for roasted cabbage wedges including garlic, red pepper flakes, and lemon juice.

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:

Hands peeling outer layer of cabbage.

Carefully peel away the yellowed or dry outer leaves of the cabbage, their texture brittle under your fingertips, to reveal the fresh cabbage inside.

Hands cutting cabbage in half with a knife.

Slice the cabbage in half carefully, preserving the solid core in the center.

Hand holding cut cabbage with knife pointing to core.

Remove most of the “core” since it’s too tough to really eat.

Cabbage wedges on a wooden cutting board.

Then slice each half into wedges that are 1-2 inches thick.

Cabbage wedges soaking in a bowl of water..

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.

wet cabbage wedges drying. on a towel

Pat the cabbage dry with a clean, soft dish towel until completely dry.

Hands mixing oil and herbs over top of cabbage wedges on a baking sheet.

Stir together 2 tsp of minced garlic with 2 tbsp avocado oil, 1/2 tsp sea salt and black pepper.

Hands brushing boil and herbs over cabbage wedges.

Gently drizzle or brush the garlic oil over the cabbage, working it in between the layers so each bite is infused with the seasoning.

Fresh baked cabbage wedges on a baking sheet

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!).

Roasted cabbage wedges elegantly placed On a white serving dish.

Transfer the fragrant, golden-brown cabbage wedges to a serving platter and drizzle with the vibrant green parsley sauce to serve immediately.

Plates of golden brown roasted cabbage wedges served with vegetables.

More 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.

Common Questions

What temperature to roast cabbage wedges?

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.

How do you make cabbage more tender?

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.

What type of cabbage is best for 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.

How to cut cabbage wedges for roasting?

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.

Recipe Card

Garlic Roasted Cabbage Wedges

Jen Hansard
5 (5)
For this roasted cabbage, thick green wedges cook in avocado oil with garlic, smoked paprika and red pepper flakes until the edges caramelize and the centers turn sweet and tender. Finish with fresh parsley, lemon juice and zest.
Review Save Print Pin
roasted cabbage wedges
Serves4 (1 cup)
Prep15 minutes
Cook25 minutes
Total time40 minutes

Ingredients 

  • 1 green cabbage head large
  • 4 tablespoon avocado oil plus more for baking sheet
  • 2 garlic cloves minced, divided
  • 1 teaspoon sea salt, unrefined divided
  • ¼ teaspoon black pepper, ground
  • 1 cup fresh parsley finely chopped
  • 1 lemon freshly juiced and zested
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika

Instructions 

  • Heat the oven to 400 °F. Line a rimmed baking sheet with parchment paper and drizzle a little avocado oil over the parchment.
  • Peel away any yellowed or dry outer leaves from the cabbage. Cut the cabbage in half, leaving the core intact, then cut each half into 1-inch-thick wedges.
  • Soak the wedges in a large bowl of cool water for 3 to 5 minutes to remove any dirt. Pat dry with a clean kitchen towel and arrange on the prepared baking sheet.
  • In a small bowl, stir together the black pepper with some of the garlic, avocado oil and salt. Drizzle or brush the garlic oil over the cabbage, letting some run between the layers.
  • Roast until browned and tender, 25 to 30 minutes. Meanwhile, make the parsley sauce: In a bowl, stir together the lemon zest and juice, the remaining avocado oil, garlic and salt, the red pepper flakes and the paprika. Stir in the parsley, cover and set aside.
  • Transfer the cabbage wedges to a platter, drizzle with some of the parsley sauce and serve immediately.

Equipment

non-toxic baking sheet
Caraway baking sheet
parchment paper sheets
Set of gold measuring cups with white powder on marble surface.
Le Creuset measuring cups
Set of gold measuring spoons on a white surface for cooking and baking.
Le Creuset spoons

Recipe Notes

  • Prep Tip: Keep the core intact when cutting; it holds the wedges together as they roast.
  • Ingredient Swaps: Green cabbage gives the best results here. Olive oil or coconut oil can stand in for the avocado oil.
  • Spice Level: For a milder sauce, leave out the red pepper flakes. For more heat, double them.
  • Leftovers: Leftovers keep in the fridge for up to 3 days. Store the parsley sauce separately and reheat the wedges in a 400 °F oven until warmed through.

Nutrition

Calories192 kcal
Carbohydrates16 g
Protein4 g
Fat14 g
Fiber6 g

Serving: 1 cup | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 633 mg | Potassium: 491 mg | Sugar: 8 g | Vitamin A: 1534 IU | Vitamin C: 107 mg | Calcium: 117 mg | Iron: 2 mg

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