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Home » Veggie Side Dishes

Roasted Cabbage Wedges

Published: Oct 14, 2022 · Modified: Feb 26, 2023 by Brooke · This post may contain affiliate links, which can earn us a commission.

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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.

three cabbage wedges on a yellow platter
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

glass bowls of ingredients for cabbage wedges

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

removing the outer leaves and brushing cabbage with oil
  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.
sprinkling with salt and pepper and melting butter

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.

making the lemon garlic butter and brushing it on the cabbage

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.

cabbage wedges on a plate and being served with a spoon

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

How do you wedge cabbage?

Start by removing the loose, tough outer leaves. Using a very large sharp knife, cut from top to bottom, straight through the core. Place the cut side down on the chopping board, then make another cut through the core to quarter it. Repeat this to get 8 wedges. Keep the inner core on the wedges, as it helps it hold its shape while roasting.

How long is cabbage good for in the fridge?

If you have a head of cabbage, it's good for 2 weeks. If it has been cut, it will keep for 3 to 5 days. If it has been cooked, it will taste good for 3 to 5 days; just reheat in the oven and apply some fresh butter.

How do you freeze fresh cabbage?

If you don't know what you want to do with it, it's best to cut it into wedges then flash freeze on a cookie sheet for 12 to 24 hours; then transfer to a freezer bag and remove the excess air. It will keep for one month. You can also freeze the leaves or shred it.

What are the health benefits of cabbage?

Cabbage is low in calories and is high in soluble fiber, as it's 87% water. The fiber helps you feel full, making it a popular food choice for weight loss.

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.

Other St. Pat's Day Recipes You'll Love

  • Mulligan Stew
  • Irish Brown Bread
  • Irish Ham and Cabbage Pie
  • Frozen Grasshopper Pie

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Recipe

cabbage wedges on a yellow platter

Roasted Cabbage Wedges

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.
4.7 from 18 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 114kcal
Author: Brooke & Emma

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

Equipment

  • Cookie sheet
  • Aluminum foil
  • pastry brush

Instructions

Roasting the Cabbage

  • Preheat the oven to 425°F.  Line a cookie sheet with foil.
  • Take off the outer leaves.  Using a large knife, cut it into 8 pieces by cutting it in half, then in quarters, etc.  Leave the stem and core on, as it helps it hold its shape.
  • Place it on the foil-lined cookie sheet.  Brush both sides with olive oil and sprinkle with salt and black pepper.
  • 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.

Making the Lemon Garlic Brown Butter

  • Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat. Add in the garlic.  Constantly stir with a wooden spoon until the butter and garlic turns a golden brown.
  • Remove from the heat and pour the browned butter and garlic into a small bowl. Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper.  Stir again and adjust seasonings to taste.
  • When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each wedge, then cut off the core that extends past the arch for a pretty presentation.
  • Serve warm.

Notes

  • Use a heavy, tight leaved cabbage for the best results.
  • 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 400°F, 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.

Nutrition

Serving: 1wedgeCalories: 114kcal (6%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mg (5%)Sodium: 22mg (1%)Potassium: 209mg (6%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 289IU (6%)Vitamin C: 42mg (51%)Calcium: 48mg (5%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

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.

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Reader Interactions

Comments

  1. Beth

    May 28, 2021 at 3:51 pm

    5 stars
    This roasted cabbage dish smells divine! The garlic, salt, and pepper go perfectly with the cabbage. The cabbage itself is juicy and plain, but very yummy!

    Reply
    • Emma

      May 28, 2021 at 3:54 pm

      Thanks for your kind comment, Beth! We're so glad that you enjoyed the cabbage.

      Reply
  2. Alex

    May 28, 2021 at 3:49 pm

    5 stars
    The scent is lovely and the flavors of lemon, garlic, and spices bring the cabbage together. The crispy parts of the wedges is rather delightful, and you will want another piece!

    Reply
    • Emma

      May 28, 2021 at 3:53 pm

      So glad you enjoyed it, Alex!

      Reply
  3. Ashley

    November 14, 2020 at 2:02 am

    5 stars
    Phenomenal and so versatile, such an elegant presentation, recommendations, and delicious cabbage recipe! I'm really amazed by your straightforward recipe and the numerous variations to change it up; what a fantastic way to use cabbage. Really looking forward to trying this and your other recipes, thank you so much!

    Reply
    • Emma

      November 14, 2020 at 12:19 pm

      Thank you so much, Ashley! We are so thrilled that you enjoyed the post and we're excited to hear how you enjoy our recipes!

      Reply
  4. Tammy

    November 09, 2020 at 7:57 pm

    I just made this for dinner and everyone loved it, including my husband who normally hates cabbage. The lemon garlic butter was amazing. The cabbage fell apart in the oven so it wasn’t pretty but it was delicious.

    Reply
    • Emma

      November 10, 2020 at 9:08 am

      That's awesome to hear, Tammy! We're so glad that your family enjoyed the cabbage so much. We love that lemon garlic butter too!

      Reply
  5. EmmaB

    October 05, 2020 at 1:16 pm

    5 stars
    The lemon garlic brown butter is a game changer! I fear I shall now slather it on everything LOL Loved this recipe! It was quite easy, something COMPLETELY different to do with cabbage (YAY)! It was delicious and my partner, who is cabbage-ambivalent, really enjoyed it as well. Thank you!

    Reply
    • Emma

      October 06, 2020 at 6:45 am

      That's fantastic, Emma! We're so glad that you and your partner enjoyed it so much. The lemon garlic butter is one of our favorite parts of this recipe, too!

      Reply
  6. Cate

    June 20, 2020 at 8:21 pm

    What a GREAT job you did explaining AND photographing this recipe! I’m not only going to try it. I’m sharing it with several people!

    Reply
    • Emma

      June 23, 2020 at 7:35 am

      Thank you so much, Cate! We're thrilled that you found this helpful and are sharing it with others!

      Reply
  7. Jen

    April 13, 2020 at 2:23 am

    5 stars
    This was really easy and tasted great. I made it as part of Easter dinner and it was a huge hit. I’ll be making it again!

    Reply
    • Emma

      April 13, 2020 at 7:07 am

      So glad that you enjoyed it so much, Jen! Roasted cabbage is always a favorite at our house, too!

      Reply
  8. Becky

    March 31, 2020 at 2:09 pm

    I have a head of cabbage in the fridge I need to use! I’m so glad I stumbled upon this, definitely going to give it a try!

    Reply
    • Emma

      March 31, 2020 at 2:11 pm

      I hope you enjoy the cabbage wedges, Becky! Please leave a review once you make them; we'd love to hear how you like them!

      Reply
  9. Rebecca

    January 14, 2020 at 4:02 pm

    5 stars
    This is an amazing dish it’s quick and healthy. I also use this recipe for carrots and other vegetables.

    Reply
    • Emma

      January 16, 2020 at 6:22 am

      Roasted vegetables are so simple, but definitely tasty. 😄 Thanks for your kind words!

      Reply
  10. Lauren

    November 16, 2019 at 2:35 pm

    This looks delicious. Do you think substituting olive oil for the butter will make a big difference?

    Reply
    • Emma

      November 16, 2019 at 8:32 pm

      Thank you, Lauren! We'd recommend using the butter, as it would taste better. Feel free to try out the olive oil if you'd like.

      Reply
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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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