Roasted cabbage wedges are an easy healthy side dish you can serve for a low carb dinner.  Simply use fresh green cabbage, garlic, lemon and butter.   Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray.

Prep Time: 15 minutes
holding one of the roasted cabbage wedges on a spoon
Veggie Side Dishes

Roasted Cabbage Wedges with Lemon Garlic Butter

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This recipe was originally published on February 22, 2018.

Are you looking for an easy vegetable side dish?  Roasted cabbage wedges served with lemon garlic butter is a terrific choice.  Cabbage is a vegetable that we all need to eat more of, but a lot of people don’t like it boiled. 

What’s the solution?  Roasting it!

holding one of the roasted cabbage wedges with a spoon

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When cabbage 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 roasted cabbage plain or with a sauce, dressing or flavored butter drizzled on top.  For this recipe, mince 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!

holding the plate of roasted cabbage wedges

How to Cut Cabbage Wedges

  • Remove the loose, tough outer leaves.
  • Cut from top to bottom, straight through the core.
  • Place the cut side down on the chopping board.
  • Make another cut through the core to quarter it.
  • Repeat this cut to get 8 wedges.
  • Keep the inner core on the wedges, as it helps the cabbage hold its shape while roasting.

plate of roasted cabbage wedges

Is cabbage high in fiber?

Yes, it is high in soluble fiber, as it is 87% water.  The fiber in cabbage helps you feel full, making it a popular food choice for weight loss.

Do you have to use green cabbage for roasted cabbage wedges?

No, feel free to use red cabbage or savoy cabbage.  Since red cabbage is round and tightly compacted like green cabbage, it should cook similarly.

holding the plate of roasted cabbage wedges

How do you reheat cabbage wedges?

  • In a 350 F oven for 10-15 minutes.
  • Use a cast iron skillet, over medium low heat, for 3 minutes per side.

What do you eat with cabbage wedges?

  • Corned beef
  • Pork chops
  • Smoked meat
  • Lamb
  • Roasted potatoes, leeks, carrots, onions

How to Make Roasted Cabbage Wedges

Remove the loose, tough outer leaves from the cabbage.

cabbage for cabbage wedges on a tray

Cut the cabbage into 8 wedges with a sharp knife, keeping the core intact.  Gather the olive oil, salt, and pepper.

cabbage wedges with salt, pepper, and oil

Line a baking tray with aluminum foil and brush both sides of the cabbage wedges with olive oil.

brushing oil on cabbage wedges

Sprinkle on the salt and black pepper.

sprinkling salt and pepper on cabbage wedges

Lay cut side down and roast for 20 minutes at 400 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.

You may want to increase or decrease the cooking time, as each cabbage is a different size, and each oven cooks at a slightly different temperature.  For a more caramelized look, cook longer on each side at 400 F.

raw cabbage wedges on a tray

While the cabbage wedges are roasting, gather the ingredients for the lemon garlic butter.

lemon garlic butter ingredients for roasted cabbage wedges

Melt the butter over medium high heat and add the minced garlic.

melted butter for roasted cabbage wedges

Stir constantly until the butter and garlic turn a golden brown color.

stirring lemon garlic butter in a pot for roasted cabbage wedges

Remove from the heat and pour the browned butter and garlic into a small bowl.

toppings for roasted cabbage wedges

Pour in the freshly squeezed lemon juice and add a sprinkle or two of salt and pepper. Stir and adjust seasonings, if necessary.

stirring lemon garlic butter for roasted cabbage wedges

When the roasted cabbage wedges  are still warm, brush the warm lemon garlic butter onto both sides of each wedge.  Cut off the core that extends past the arch for a pretty presentation.

brushing lemon garlic butter on roasted cabbage wedges

Serve this warm alongside traditional Dublin coddle and you’ll have an Irish supper anyone would be thrilled to eat.

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Pro Tips for Making Roasted Cabbage Wedges

  • Want this as the main course?  Serve a cabbage roll 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 some nuts?  Try walnuts or pine nuts.
  • 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.
  • Use a heavy tight leaved cabbage for the best results.
  • Cut the cabbage 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.
  • Don’t want to use aluminum foil?  Use parchment paper, but make sure to keep the oven temperature no hotter than 420F.
  • Roast on the middle rack in a hot oven set at 400F, 425F or 450F.  Adjust cooking times for a hotter oven.
  • Want it more caramelized?  Cook it longer on each side at 400F or increase temperature to 425F, but watch carefully so that it doesn’t burn.

kitchen tools for cabbage wedges

Kitchen Tools We Recommend for this Recipe

Hungry for more?  Check out these fantastic Irish recipes that will make your St. Patrick’s celebration a success!

bowl of Dublin coddle Irish pub salad on a plate bowl of colcannon

The pleasure of a 5-star review of these roasted cabbage wedges would be greatly appreciated.

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holding one of the roasted cabbage wedges on a spoon

Roasted Cabbage Wedges with Lemon Garlic Butter


  • Author: Brooke
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

Roasted cabbage wedges are an easy healthy side dish you can serve for a low carb dinner.  Simply use fresh green cabbage, garlic, lemon and butter.   Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray.


Scale

Ingredients

For the Roasted Cabbage

  • 1 medium green cabbage
  • 2 tablespoons olive oil
  • sprinkle of salt and pepper

For the Lemon Garlic Butter

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic (about 4 cloves)
  • 1 tablespoon freshly squeezed lemon juice
  • sprinkle of salt and pepper

Instructions

Roasting the Cabbage

  1. Preheat the oven to 400 F.  Line a large cookie sheet with foil.
  2. Take off the outer leaves from the green cabbage.  Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc.  Leave the stem and core on, as it helps the cabbage hold its shape.
  3. Place the cabbage on the foil-lined cookie sheet.  Brush both sides with olive oil and sprinkle with salt and black pepper.
  4. Roast in the oven for 20 minutes, then carefully turn with a flipper and roast for another 20 minutes or until slightly brown around the edges and fork tender.  Use your own judgement for cooking time, as each cabbage is a different size, and ovens set at 400 F will cook at different temperatures unless it’s been calibrated.

Making the Lemon Garlic Brown Butter

  1. While the cabbage is roasting, mince the four cloves of garlic.
  2. Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat.
  3. Add in the garlic.  Constantly stir with a wooden spoon until the butter and garlic turns a golden  brown.
  4. Remove from the heat and pour the browned butter and garlic into a small bowl.
  5. Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper.  Stir again and adjust seasonings to taste.
  6. When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each cabbage wedge.
  7. Cut off the core that extends past the arch for a pretty presentation.
  8. Serve warm with a bowl of Dublin coddle and boxty bread.

Notes

  • If you need to speed up the cooking time for the cabbage, increase the oven to 450 F.  Cooking time will be 12 minutes per side, or until it is the color you want.
  • Make this recipe perfectly the first time.  Just scroll up to see our step-by-step photo instructions and pro tips for this recipe.
  • The pleasure of a 5-star review of this roasted cabbage wedges with lemon garlic butter would be greatly appreciated.
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  • Category: Dinner
  • Method: Roasted
  • Cuisine: American

Keywords: oven roasted, garlic roasted

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27 thoughts on “Roasted Cabbage Wedges with Lemon Garlic Butter

  1. I tried this last night. It was yummy! It seemed a bit too tough and undercooked though I followed the cook time instructions. I like them a little underdone so I was surprised. The flavor was excellent. I’m using ghee instead of butter as I’m on a special diet. It was my first time to use ghee, but they say it’s a 1 to 1 substitution. Any suggestions? Thank you!

    1. Hi Leslie! Every cabbage and every oven is different. A larger cabbage or one with tighter leaves will take longer to roast. Feel free to roast it longer until it’s done to your liking.
      Ghee is basically clarified butter, so it seems that it would be a 1:1 substitution; however, we’ve never tried it with ghee. See what works for you, and let us know how it turned out! 😊

    1. Hi Beverly! The cabbage wedges taste best when they’re freshly cooked, but I can understand if you’re the only veggie eater! I’d recommend reheating the cabbage wedges in the oven. Try the temperature at 350 to 375 F for 10-15 minutes. I wouldn’t recommend using the microwave, because the cabbage won’t retain its crispiness.

  2. Ill be trying this recipe! Thankful for such an easy way to put cabbage from my garden on the table at end of summer! Thank you, Emma!

    1. hi Chas! Perhaps you might try baking the cabbage longer next time–it should be crisp and slightly caramelized on the edges, but not crunchy. Poaching it will make all the delicious caramelized bits soggy and defeats the purpose of roasting the cabbage.

  3. My husband loved these. I even snuck a bite (don’t usually like cabbage) and then another!
    I was sick of the New England Boiled dinner sloppy cabbage with corned beef, so I decided to try something new. I didn’t brown the garlic butter, just melted everything in the microwave and then added the lemon before brushing it on the cabbage. The brown toasty bits were amazing. I might try pulling the cabbage apart and then roasting it so it is ALL brown and toasty-hahaha. Great recipe, thank you.

    1. The cabbage wedges taste best the same day. If you need to make it ahead of time, it’s best to prep all the ingredients and roast the cabbage right before you serve it.

  4. This is a fantastic recipe. I make it several times a month. My husband and I are garlic lovers so I bump that up. Leftovers are used on sandwiches, tacos etc.

    1. We’re so glad to hear that you enjoy the cabbage wedges! It’s a great idea to use the leftovers on sandwiches and tacos. Thanks for leaving a review!

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