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.
Quick Look at the Recipe
- ⏲️ Prep Time: 15 minutes
- ⏲️ Cook Time: 30 minutes
- ⏲️ Total Time: 45 minutes
- 👨👩👧👦 Servings: 8 people
- 🥕 Dietary Info: Vegetarian, Gluten Free
- ⚡ Calories: 114 calories per serving (based on nutrition facts in recipe card)
- 🧈 7 Ingredients: green cabbage, olive oil, salt, pepper, butter, garlic, and lemon juice.
- 🥣 Method: Oven Roasted
- ⌛ Time-Saving Hack: Use a citrus press and garlic press to make juicing the lemons and mincing the garlic quick and easy.
- 🔪 Equipment: cookie sheet, aluminum foil, and pastry brush.
- ⭐ Expert Tip: Don't remove the core of the cabbage until after it's cooked, as it is helps the wedge keep its shape as it cooks.
- 🌶️ Flavor & Texture: These roasted cabbage wedges are coated in a delicious lemon garlic butter that pairs perfectly with the caramelized cabbage.
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Why This Recipe Works
- Economical: We use 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: Sautéing the garlic in butter creates a flavorful base and the fresh lemon juice provides a brightness.
Featured Comment
⭐⭐⭐⭐⭐ "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!"
- Jen
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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!
Ingredients
The ingredients for our roasted cabbage wedges are pantry staples. Let's talk about the key ingredients.
- Cabbage: We 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.
See recipe card for full information on ingredients and quantities.
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 Roasted Cabbage Wedges
- Remove the loose, tough outer leaves. (image 1)
- 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. (image 2)
- 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. (image 3)
- While the cabbage is cooking, melt the butter over medium high heat and add the minced garlic. (image 4)
- 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. (image 5)
- When the wedges are still warm, brush the warm lemon garlic butter onto both sides of each wedge. (image 6)
- Cut off the core that extends past the arch for a pretty presentation. (image 7)
- Enjoy the cabbage wedges right away while they're still warm. (image 8)
Recipe FAQs
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.
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.
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.
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.
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.
Serving Roasted Cabbage Wedges
Wondering what can you eat with roasted cabbage wedges? Serve it with corned beef pie, cubed ham, pork chops, roasted lamb, or parsley potatoes. For a fun St. Patrick's Day dessert, serve with this McDonald's copycat shamrock shake.
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
Recipe
Roasted Cabbage Wedges
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 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.
Video
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 sizes and nutritional information are only an estimate and may vary from your results.
Lisa
Excellent side dish. The brown butter garlic sauce really makes this dish.
Emma Fajcz
Lisa, we are so glad you enjoyed this recipe. Yes, the brown butter garlic sauce is amazing!
Layla
love. will definitely be making again
Emma
Layla, Thanks for letting us know how much you enjoyed this recipe!
Beth
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!
Emma
Thanks for your kind comment, Beth! We're so glad that you enjoyed the cabbage.
Alex
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!
Emma
So glad you enjoyed it, Alex!
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.