Roasted Cabbage Wedges

Roasted cabbage wedges is an easy healthy side dish you can serve for a low carb dinner tonight.  Simply use fresh green cabbage, garlic, lemon, and butter.   Enjoy the health benefits of this quick vegetarian recipe.

If you are looking for other cabbage ideas, you'll love our Southern fried cabbage with bacon and our Irish ham and cabbage pie.

Jump to:

• About
• Why This Recipe Works
• Ingredients
• Variations
• How to Make
• Recipe FAQs
• Serve
• Store
• Expert Tips
• Recipe
• Comments

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About

When it is roasted, it becomes sweeter and takes on a slightly nutty taste.  Just brush on some olive oil and sprinkle on a bit of salt and pepper, and let your oven do the work.

You can eat it plain or with a sauce, add a dressing or flavored butter drizzled on top.  For this recipe, we minced up some garlic and let it cook in butter until they both turn a golden brown.  Next, add a splash of lemon juice and brush on the garlic brown butter.

Now the humble cabbage wedge has just been elevated to an elegant side!

Why This Recipe Works

• Economical: Uses fresh cabbage which is low cost, healthy and easy to find year round.
• Versatile: The cabbage can be cut into wedges or thick slices.
• Liberal with Oil: Olive oil is liberally brushed on so the wedges are not dried out.
• Roasting: The flavor and texture transform the cabbage to bring out the natural sweetness through caramelization which occurs when the sugar breaks down under sustained high oven temperatures.
• Lemon Garlic Sauce: Sauteing the garlic in butter creates a flavorful base and the fresh lemon juice provides a brightness.

Ingredients

The ingredients for our roasted cabbage wedges are pantry staples. Let's talk about the key ingredients.

• Cabbage: We used used one medium to large sized green cabbage with tight leaves.
• Fat: We used olive oil brushed on the wedges and unsalted butter in the lemon garlic sauce.
• Aromatics: We used freshly minced garlic.
• Citrus: We used freshly squeezed lemon juice in the lemon garlic sauce.
• Spices: We used salt and freshly cracked black pepper sprinkled on the wedges and in the lemon garlic sauce.

Variations

• Want this as the main course?  Serve a tomato sauce over top with a side of rice.
• Want this as a base for a simple salad?  Drizzle a mustard vinaigrette over top, and garnish with chopped green onion.
• Want to add some cheese as garnish?  Try blue cheese, feta, or shaved Parmesan.
• Want to add more spices?  Try fennel seeds, celery seeds, coriander, mustard seeds, and caraway seeds.
• Want a more Asian flavor?  Try sesame oil, soy sauce, and lime juice.

How to Make

1. Remove the loose, tough outer leaves.
2. Cut it into 8 wedges with a sharp knife, keeping the core intact.  Place on a foil-lined tray and brush both sides of the wedges with olive oil.

3. Sprinkle on the salt and black pepper, as much as you want. Lay the cut side down and roast for 20 minutes at 425°F.  Remove from the oven and carefully flip the wedges over and roast for another 20 minutes, or until the outer edges are browned and crispy and fork tender.

4. While the cabbage is cooking, melt the butter over medium high heat and add the minced garlic.

5. Stir constantly until the butter and garlic turn a golden brown color. Remove from the heat and pour the browned butter and garlic into a small bowl. Pour in the freshly squeezed lemon juice and add a sprinkle or two of salt and pepper. Stir, taste and adjust seasonings, if necessary.

6. When the wedges are still warm, brush the warm lemon garlic butter onto both sides of each wedge.

7. Cut off the core that extends past the arch for a pretty presentation.

8. Enjoy the cabbage wedges right away while they're still warm.

Recipe FAQs

Serve

If you are wondering, what can you eat with roasted cabbage wedges? Try the following meats: corned beef, cubed ham, pork chops, and roasted lamb. Other tasty vegetables are roasted potatoes, leeks, carrots, and red onions.

Store

• Make Ahead: It's best to roast the cabbage wedges the same day, but you can wedge the cabbage and make the lemon garlic butter the day before.
• Leftovers: Cover any leftovers so it's airtight and store in the fridge for up to 3 days.
• Freeze: Place in a zip-top freezer bag, remove the excess air, and freeze for up to one month.
• Reheat: The best way to reheat the wedges is in a 350°F oven for 10-15 minutes. You can also use a cast iron skillet, over medium low heat, for 3 minutes per side.

Expert Tips

• Use a heavy, tight leaved cabbage for the best results for our roasted cabbage wedges.
• Cut the wedges the same size so they will be cooked through at the same time.
• Don't remove the core until after it's cooked as it is helps the wedge keep it's shape when you flip it.
• Roast on the middle rack in a hot oven set at 425°F or 450°F.  Adjust cooking times for a hotter oven.
• Want it more caramelized?  Cook it longer on each side at 400°F or increase temperature to 425°F, but watch carefully so that it doesn't burn.

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Recipe

Our roasted cabbage wedges recipe was originally published on February 22, 2018 and was updated with new photos and content on March 7, 2019. It was updated with refreshed content on October 14, 2022.