Roasted Cabbage Wedges (Printable)

Crispy-edged, tender roasted cabbage wedges with olive oil and spices for a simple, healthy side.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), outer leaves removed

→ Seasoning

02 - 3 tbsp olive oil
03 - 1½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika (optional)

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the cabbage into 8 equal wedges, keeping the core intact so the wedges hold together.
03 - Arrange the wedges in a single layer on the prepared baking sheet.
04 - Brush both sides of each wedge with olive oil. Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika (if using).
05 - Roast for 20-25 minutes, flipping the wedges halfway through, until the edges are crisp and browned and the centers are tender.
06 - Remove from the oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

# Expert Tips:

01 -
  • The high heat creates those irresistible restaurant quality charred edges while keeping inside buttery soft
  • One head of cabbage feeds four people for under three dollars
  • Prep takes ten minutes and you can walk away while the oven does the work
02 -
  • Overcrowding the pan will steam instead of roast, work in batches if needed
  • The core might look tough but it becomes sweet and tender, please dont cut it away
  • Let them rest about 3 minutes before serving, they hold their heat and finish cooking slightly
03 -
  • Line your baking sheet for easier cleanup, those caramelized bits stick hard
  • Use a pastry brush for even oil coverage, drizzling misses spots

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