Free: Healthy 5-Ingredient Meals Ebook
Get It NowYou can roast cabbage as cabbage steaks, but this time I wanted to show you how to make roasted cabbage that’s cut into wedges. I’m a big fan of naturally sweet and caramelized vegetables, and sauteed cabbage is particularly good at that, but you can also achieve this effect by roasting it. That’s my favorite part about this roasted cabbage recipe — it gets so golden and caramelized.
Why You’ll Love This Roasted Cabbage Recipe
- Sweet, caramelized flavor – As it bakes in the oven, the cabbage takes on a sweet-and-savory caramelized taste that even the pickiest eaters can love. Even kids!
- Amazing texture – The edges get lightly crispy, while the inside becomes tender. One of my fave combinations for veggies.
- 6 simple ingredients – You probably already have most of these in your kitchen already.
- Quick and easy – It takes just 5 minutes to prep. Then, the oven does the rest of the work. My kind of side dish!
- Versatile side dish – Make it for dinner with anything from fancy dinners to casual weeknight meals.
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasted cabbage wedges, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Green Cabbage – My cabbage was 3 1/2 pounds, so this roasted cabbage recipe is based off that size. If yours is bigger or smaller, you may need to adjust the size of your pan to accommodate the different number of wedges or consider doing multiple batches to make sure each wedge has enough space to roast evenly. If you have extra, use it to make cabbage and sausage next.
- Olive Oil – This is the key to getting the cabbage caramelized and the edges crispy. I like olive oil, but you could also use avocado oil or any heat-safe oil you like.
- Lemon Juice – Adds a bright, tangy contrast to the natural sweetness of the cabbage, but more importantly, this helps tenderize it. I use bottled juice to make it easy when I’m in a rush, but fresh lemon juice tastes even better when you have time.
- Spices – I seasoned the cabbage wedges with garlic powder, sea salt, black pepper, and crushed red pepper flakes (which is optional). But, feel free to season roasted cabbage with other spices, such as Italian seasoning and Parmesan cheese for an Italian flair or Cajun seasoning for a bit of Southern heat.
VARIATION: Add nuts!
For crunch and nutty flavor, sprinkle chopped walnuts or your favorite type of nuts over the cabbage wedges in the last 10 minutes of roasting. (Don’t do this from the start, or they will burn.)
How To Roast Cabbage
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Cut into wedges. Trim any damaged outer leaves from the cabbage and cut into 1-inch-thick wedges. Arrange in a single layer on a lined baking sheet, using two if needed. (You can also cut into slices instead, which are called cabbage steaks.)
- Coat with olive oil and lemon juice. Mix them together in a small bowl, then brush generously on both sides of each cabbage wedge.
- Season. Mix together the garlic powder, salt, pepper, and crushed red pepper flakes. Sprinkle the mixture onto both sides of the cabbage wedges.
- Bake. Roast cabbage in the oven until it’s golden brown, tender, and beginning to crisp on the top.
- Make it more crispy. This is optional, but broiling the roasted cabbage for a couple minutes at the end gives you that additional crispiness on top.
Recipe Tips
- Keep the core intact. If you cut it away when slicing the wedges, they will fall apart easily.
- Don’t crowd the pan. Make sure each piece is touching the pan, and allow space between them. This ensures that your roasted cabbage cooks evenly and gets those beautiful caramelized edges. They are everything in this dish!
- Time depends on the size of your cabbage. This includes the total size, but the thickness of the wedges plays an even bigger part.
- Flipping is totally optional. With high heat and enough space between them, both sides can caramelize without any flipping. I like to make it easy. But, you can flip them if you like!
Storage Instructions
- Store: You can store leftovers in an airtight container in the fridge for 3-4 days.
- Meal prep: You can cut the cabbage up to 2 days in advance to save time the day-of. I do this often!
- Reheat: The best way to reheat oven roasted cabbage is to just use the oven again! Do it at 350 degrees F to avoid too much browning. I’ve totally reheated in the microwave too, though, on those busy days.
What To Serve With Roasted Cabbage
Roasted cabbage recipes go with many different types of main dishes! Here are some simple and tasty ideas I like to serve with this side:
- Chicken – While your cabbage roasts in the oven, make air fryer chicken legs for a simple main dish, or amp up the flavor with creamy lemon chicken or saucy Cajun chicken that you can cook on the stovetop.
- Pork – My air fryer pork chops are the fastest, but if you plan ahead, you can have your pork chops in the slow cooker and roast cabbage in the oven 30 minutes before they are done.
- Fish – Fish cooks fast! So, roast the cabbage for about 15 minutes before starting pan seared salmon or flaky pan fried tilapia with a lemon butter sauce.
- Fancy Seafood – Is it date night? Make some buttery seared scallops, a rich lobster thermidor, or some quick crab legs for a fancy dinner at home.
- Lamb – These roasted cabbage wedges even pair nicely with braised lamb shanks or simple air fried lamb chops.
More Easy Cabbage Recipes
I love cabbage as a side dish, but there are so many other ways to use it in the kitchen. Try these versatile dishes:
My Favorite Baking Sheet For This Recipe
I like to use this extra-large baking sheet to avoid cooking in multiple batches. Plus, with a nonstick one like this, you can skip the parchment paper – a real win-win!
Roasted Cabbage
This roasted cabbage recipe makes an easy side with simple ingredients: oil, lemon, and spices. It comes out golden, tender, and caramelized!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.
-
Remove any damaged outer cabbage leaves. Cut the cabbage in half, then cut each half into 8 wedges that are approximately 1 inch thick. Do not carve out the core, as this is what will keep the cabbage wedges from falling apart. Arrange the cabbage wedges in a single layer on the lined baking sheet. (You might need two baking sheets if they don’t all fit.)
-
In a small bowl, mix together the olive oil and lemon juice. Brush generously on both sides of each cabbage wedge.
-
In a small bowl, mix together the garlic powder, salt, pepper, and crushed red pepper flakes. Sprinkle the mixture onto both sides of the cabbage wedges.
-
Roast cabbage in the oven for 30-35 minutes, until it’s golden brown, tender and beginning to crisp on the top. (You do not need to flip half way through.)
-
Optional: Broil for 2-3 minutes to achieve additional crispiness on top.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 2 wedges
Nutrition info does not include the optional crushed red pepper flakes.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
6 Comments
Margot
0The caramelized flavor was so delicious and the spices added just the right amount of heat. I sprinkled chopped walnuts and it added a nice crunch and nutty flavor.
Marian
0I loved how perfectly tender with crispy edges the cabbage was. I used fresh lemon juice and it gave a tangy flavor that’s so tasty. Served with air fryer pork chops and it was a satisfying meal. So yum!
Glenda
0It just doesn’t get any better! We love roasted cabbage any time of the year, and your addition of lemon made it so bright and Spring-feeling. I had never thought of that. It’s so good! Thanks for the great idea!
GRETA
0Love cabbage, but never roasted it before. Never thought that it could be so simple and delicious just with some condiments. Thank x
Jessie
0I really love how golden it turned out. I added some Italian seasoning and parmesan cheese like you suggested! It was so delicious and the caramelized flavor of the cabbage really blended well with the spices!
brmmkr@gmail.com
0I need simple recipes that are low carb for Type 2 diabetes friend. I am not a cook. I don’t have access to a wide range of spices or ingredients. Just your basic small grocery store.
Ready to learn how. Haven’t tried recipe yet.