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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!
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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, 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!
Questions
How should the cabbage be cut?
- 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 it hold its shape while roasting.
Is cabbage high in fiber?
Yes, it is high in soluble fiber, as it is 87% water. The fiber helps you feel full, making it a popular food choice for weight loss.
Do you have to use green cabbage?
No, feel free to use red or savoy. Since red is round and tightly compacted like green, it should cook similarly.
How do you reheat this?
- 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 this dish?
- Corned beef
- Pork chops
- Smoked meat
- Lamb
- Roasted potatoes, leeks, carrots, onions
How to Make
Remove the loose, tough outer leaves.
Cut it into 8 wedges with a sharp knife, keeping the core intact. Gather the olive oil, salt, and pepper.
Line a baking tray with aluminum foil and brush both sides of the wedges with olive oil.
Sprinkle on the salt and black pepper.
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.
While the wedges are roasting, gather the ingredients for the lemon garlic butter.
Melt the butter over medium high heat and add the minced garlic.
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 and adjust seasonings, if necessary.
When the 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.
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 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.
Pro Tips
- 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.
- 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.
Recommended Tools
- Pastry Brushes: this set of two brushes is great! The bristles don't fall out.
- Prep Bowls: cook mise en place with these convenient prep bowls.
- Cookie Sheets: these cookie sheets are sturdy and bake evenly.
- 1-Quart Saucepan: we've loved this saucepan and the others in the set for years.
Hungry for more? Check out these fantastic Irish recipes!
The pleasure of a 5-star review would be greatly appreciated.
PrintRecipe
Roasted Cabbage Wedges with Lemon Garlic Butter
- 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.
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
- Preheat the oven to 400 F. Line a large 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, and ovens will cook at different temperatures unless it's been calibrated.
Making the Lemon Garlic Brown Butter
- While the wedges are 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 wedge.
- Cut off the core that extends past the arch for a pretty presentation.
- Serve warm with a bowl of Dublin coddle and boxty bread.
Notes
- For the best results, use a heavy tight leaved cabbage.
- If the wedges are cut the same size, they will be done at the same time.
- Help keep the wedge's shape when you flip it by not removing the core until after it's cooked.
- Use a hot oven 400 to 450 F, and roast on the middle rack.
- The hotter the oven the quicker the cooking time. At 450 F, the cooking time will be 12 minutes per side, or until it's the color you want.
- Category: Dinner
- Method: Roasted
- Cuisine: American
Keywords: oven roasted, garlic roasted
This recipe was originally published on February 22, 2018.
Ashley
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!
★★★★★
Emma
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!
Tammy
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.
Emma
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!
EmmaB
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!
★★★★★
Emma
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!
Cate
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!
Emma
Thank you so much, Cate! We're thrilled that you found this helpful and are sharing it with others!
Jen
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!
★★★★★
Emma
So glad that you enjoyed it so much, Jen! Roasted cabbage is always a favorite at our house, too!
Becky
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!
Emma
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!
Rebecca
This is an amazing dish it’s quick and healthy. I also use this recipe for carrots and other vegetables.
★★★★★
Emma
Roasted vegetables are so simple, but definitely tasty. 😄 Thanks for your kind words!
Lauren
This looks delicious. Do you think substituting olive oil for the butter will make a big difference?
Emma
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.
Leslie Pease
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!
★★★★
Emma
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! 😊
Beverly
I'm the only veggie eater in my house so I always have left overs. What would be the best way to reheat ??
Emma
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.
Cyn
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!
Emma
It would be a delicious way to cook homegrown cabbage! Please leave a review when you make the cabbage wedges. 😊
Teresa
Delicious! And easy to do!
★★★★★
Emma
We're glad to hear that, Teresa!
June Stein
Forgot to leave a rating, , so posting again.
★★★★★
June Stein
Emma, I tried this and love it!
Emma
We're so glad that you loved these cabbage wedges, June! 🙂 Thanks for your kind words.
Chas
Too hard. Had to poach in veggie broth to soften.
★★★
Emma
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.
Lucia
This is a keeper for us, thank you!
★★★★★
Emma
Thank you, Lucia! We're excited that you enjoyed it!
Katie
😋 wonderfully yummy
Emma
Great! Happy cooking, Katie!
Joy Preston
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.
★★★★★
Emma
We're so glad that you and your husband enjoyed the cabbage wedges! Thanks for your kind words!
Vanessa
Thanks for sharing! Do they keep well or better day of?
Emma
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.
Suzanne
This looks delicious! I want to incorporate cabbage more often, but it is difficult to find recipes that will be a crowd favorite.
Emma
Cabbage is delicious! I hope you found these cabbage wedges to be a crowd favorite.
Pauline
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.
★★★★★
Emma
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!