These roasted cabbage wedges are crispy and flavorful. Roasting this vegetable is a game-changer, convincing even picky eaters that it’s worth a try!
Roasted cabbage is such a pleasant surprise to anyone who dislikes this vegetable.
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 another good example.
I happen to like cabbage very much. I think it’s always delicious, even when very simply prepared with butter and garlic. But roasting it certainly elevates this healthy vegetable into a whole new level, turning it into a crispy, tasty snack.
My Picky Eater, who pretty much despises all vegetables, declared this recipe as “amazing” and asked for seconds. I nearly fainted.
The ingredients you’ll need
You’ll only need five simple ingredients to make this tasty side dish. The exact measurements are in the recipe card below. Here’s an overview of what you’ll need:
- Green cabbage
- Extra virgin olive oil
- Kosher salt
- Garlic powder
- Red pepper flakes
How to make roasted cabbage
Although it’s not exactly a quick recipe – it takes about 50 minutes from start to finish – it is actually very easy. The detailed instructions are in the recipe card below. Here are the basic steps:
- Cut the cabbage into wedges.
- Brush with olive oil.
- Sprinkle with spices.
- Roast at 400°F for 20 minutes on each side, until tender and browned.
How easy is that!
Is olive oil safe at such high temperatures?
I think it is. It looks like extra virgin olive oil’s smoke point is around 374–405°F, making it a good choice for most cooking methods, including this recipe.
If you’re not convinced, you could use avocado oil instead. But it won’t taste as good.
What main dishes go with roasted cabbage?
Anything goes! It’s such a versatile side dish. But since I bake the cabbage in a 400°F oven, I like to serve it with main dishes that I can cook in the same oven. So I often serve it with one of the following:
What about leftovers?
Keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also good cold! Sometimes I shred them and add them cold to a salad the next day.
Roasted Cabbage Wedges
- Olive oil spray for the pan
- 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
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly spray it with 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 1 tablespoon of olive oil. Season with salt, garlic powder, and red pepper flakes.
- Roast the cabbage wedges for 20 minutes. Carefully flip, brush with the remaining tablespoon of olive oil, and keep roasting until golden brown and fork-tender, 15-20 more minutes. Serve immediately.