Roasted Cabbage Wedges
Green cabbage cut into wedges and roasted until the outer leaves are crisp and brown and the centre is sweet and tender. Four servings in 35 minutes.
It is cabbage cooked the way you would cook a steak: hot, with space, and left alone until the surface is dark and crisp. Nothing about it resembles boiled cabbage. The outer leaves frizzle into crisp, almost crackly edges, while the core turns sweet and soft.
Keep the core in each wedge; it holds the leaves together. Brush every cut face with oil, since that is where the browning happens, and give the wedges space on the tray. Turn them with care, using a wide spatula. A cabbage this size takes 30 minutes at 220°C, and the edges should be nearly black in places.
Lemon juice squeezed over the top brightens the richness of the browned leaves. Serve with sausages, roast chicken or grilled fish. The wedges reheat well, and leftover leaves are good chopped into soups. A drizzle of olive oil at the table is all the sauce it needs.
What People Ask
How long does Roasted Cabbage Wedges take to make?
About 35 minutes in total — 5 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Roasted Cabbage Wedges?
Choose a firm, heavy cabbage; loose, light ones are dry. If the outer leaves darken too fast, cover the tray loosely with foil for the last 10 minutes. Use a thin metal spatula to turn the wedges so the leaves stay attached.
What should I serve with Roasted Cabbage Wedges?
Roast sausages; Roast chicken; Baked fish.
How should Roasted Cabbage Wedges be stored?
Keeps in the fridge for up to 4 days. Reheat in a hot oven.
Is Roasted Cabbage Wedges suitable for a special diet?
This recipe is vegan, vegetarian, dairy-free, gluten-free, weight-loss friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Roasted Cabbage Wedges?
About 131 kcal per serving, with 3 g protein, 14 g carbohydrate and 7 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Roasted Cabbage Wedges
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Heat the oven to 220°C / 430°F (200°C / 390°F fan). Cut the cabbage into 8 wedges through the core, so each wedge stays together.
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Brush both cut sides of each wedge with the oil and season with the salt, pepper, paprika and garlic powder. Lay on a large baking tray.
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Roast for 30 minutes, turning once, until the edges are crisp and brown and the core is tender. Serve with the lemon wedges.
Tips That Matter
- Choose a firm, heavy cabbage; loose, light ones are dry.
- If the outer leaves darken too fast, cover the tray loosely with foil for the last 10 minutes.
- Use a thin metal spatula to turn the wedges so the leaves stay attached.
What to Serve With It
Roast sausages · Roast chicken · Baked fish
Storage
Keeps in the fridge for up to 4 days. Reheat in a hot oven.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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