These oven roasted cabbage wedges are wonderful. They are crispy and so flavorful. Roasting cabbage is a game changer, convincing even picky eaters that it’s worth a try.
These oven roasted cabbage wedges are a delicacy. It’s difficult to believe that a cheap vegetable like cabbage can taste so good, but the truth is, high heat roasting transforms many vegetables. Roasted Brussels sprouts are a good example.
I happen to like cabbage very much. I think that cabbage is always delicious, even when very simply prepared with butter and garlic.
But roasting cabbage certainly elevates it into a whole new level, turning the humble cabbage into a crisp, tasty, salty-spicy snack.
MY LATEST VIDEOSMy Picky Eater, who pretty much despises all vegetables, declared these oven roasted cabbage wedges “amazing” and asked for seconds (I nearly fainted).
Although it’s not exactly a quick recipe – it takes about 50 minutes from start to finish – it is very easy. So that’s a plus too.
Oven Roasted Cabbage Wedges
Ingredients
- 1 large green cabbage (2 lbs before trimming)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and brush it with 1 tablespoon olive oil.
- Remove the cabbage’s damaged outer leaves. Cut it in half, then into quarters and finally into wedges.
- Place the cabbage wedges in a single layer on the prepared baking sheet. Brush the tops with the remaining olive oil. Season with salt, garlic powder and red pepper flakes.
- Roast the cabbage wedges until golden brown and fork-tender, 20 minutes per side.
