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! 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.
Now, you can eat roasted cabbage plain or with a sauce, dressing or flavored butter drizzled on top. For this recipe, I chose to mince up some garlic, and let it cook in butter until they both turned a golden brown. Next, add a splash of lemon juice. Brush it on and the humble cabbage wedge has just been elevated to an elegant side. Serve this warm alongside traditional Dublin coddle and you’ll have an Irish supper anyone would be thrilled to eat.
Hungry for more? Check out these fantastic Irish recipes that will make your St. Patrick’s celebration a big hit!
Traditional Dublin Coddle: a medley of sausage, bacon, onion, and potato in a flavorful broth.
Irish Pub Salad: a refreshing blend of fresh and pickled veggies with homemade dressing.
Traditional Irish Colcannon: a delicious take on mashed potatoes.Print
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.
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
Roasting the Cabbage
- Preheat the oven to 400 F. Line a large cookie sheet with foil.
- 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.
- Place the cabbage on the foil-lined cookie sheet. Brush both sides with olive oil and sprinkle with salt and black pepper.
- Roast in the oven for 15 minutes, then carefully turn with a flipper and roast for another 15 minutes or until slightly brown around the edges.
Making the Lemon Garlic Brown Butter
- While the cabbage is roasting, mince the four cloves of garlic.
- 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 cabbage wedge.
- Serve warm with a bowl of Dublin coddle and boxty bread.
- If you need to speed up the cooking time for the cabbage, increase the oven to 450 F. Cooking time will be 10 minutes per side.