Roast Cabbage Wedges
Thick wedges of white cabbage brushed with oil and roasted until the edges char and the centre turns sweet and tender.
Photograph credit: Grilled Cabbage Wedges Cooking in a Skillet by Gu Ko · Pexels License · Pexels
What do you do with half a cabbage that has sat in the fridge all week? Roast it. Cut into thick wedges and cooked at a high heat, cabbage turns sweet and crisp at the edges, with a soft, silky middle.
Leave the core in each wedge. It holds the leaves together, so the wedge does not fall apart when you turn it. Cut the wedges about 3 cm thick. Thinner slices dry out and burn before the centre softens.
Brush all the cut sides with oil and season well. The oil carries heat to the leaves and encourages browning. Lay the wedges on a hot tray, cut-side down, so they colour straight away.
Turn once halfway. The cabbage is ready when the outer leaves are dark and crisp and a knife slides through the middle with little resistance. The outer leaves become crisp, almost like chips, while the centre stays soft. A drizzle of mustard dressing or tahini is excellent over the top.
The Method for Roast Cabbage Wedges
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Heat the oven to 220°C / 430°F (200°C / 390°F fan) and put a large tray inside to heat.
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Cut the cabbage into 8 wedges, leaving the core in each. Brush all over with the oil and sprinkle with the salt, pepper and paprika.
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Lay the wedges cut-side down on the hot tray and roast for 15 minutes. Turn and roast for 15 minutes more until the edges are dark and the middle is tender.
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Squeeze over the lemon juice before serving.
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Worth Getting Right
- Keep the core in so the wedges hold together.
- Preheat the tray for better browning.
- Check the wedges at 25 minutes if your oven runs hot.
- Serve with a dollop of yoghurt or mustard mayonnaise.
Serve It With
Sausages · Roast potatoes · Grilled chicken · Mustard
Keeping and Reheating
Keeps in the fridge for 3 days. Reheat in a hot oven.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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