40 minutes
A simple yet delicious recipe for crispy roasted cabbage wedges, perfect as a side dish.
Green Cabbage, quartered and cut into wedges
0 lb
tablespoons
teaspoons
teaspoons
1. Preheat Oven
Preheat your oven by adjusting the rack to the upper-middle position and setting the temperature to 500 degrees.
2. Prepare Cabbage
Quarter the head of green cabbage through the core. Then, cut each quarter into two wedges, making sure to leave the core intact.
3. Arrange Wedges
Arrange the cabbage wedges on a rimmed baking sheet with one flat side down. Brush the exposed cut sides with 1.5 tablespoons of vegetable oil and sprinkle with 0.5 teaspoon of kosher salt. Flip the wedges over so the oiled sides are in contact with the baking sheet.
4. Season Second Side
Brush the second set of cut sides with the remaining 1.5 tablespoons of vegetable oil. Sprinkle these sides with the remaining 0.5 teaspoon of kosher salt and 0.25 teaspoon of pepper.
5. Steam Cabbage
Cover the baking sheet tightly with aluminum foil. Place the sheet in the oven and roast for 20 minutes.
6. Remove Foil and Roast
Carefully remove the foil. Continue roasting the cabbage wedges until the underside begins to brown, about 5 to 10 minutes.
7. Flip and Roast
Using tongs and a thin metal spatula, flip each wedge over. Roast for an additional 5 to 10 minutes, or until the edges are well browned and some leaves are crisped.
8. Serve
Transfer the roasted cabbage wedges to a serving platter and season them with more salt and pepper to taste. Serve hot.
Wrap each cabbage wedge with a slice of bacon before roasting. The bacon will render its fat and become crispy, infusing the cabbage with a savory, smoky flavor.
Mix olive oil with minced garlic and brush over the cabbage wedges. Halfway through roasting, sprinkle grated Parmesan cheese over the wedges and return to oven until cheese is melted and golden.
Sprinkle crispy bacon bits over the wedges after roasting for a savory, smoky dimension.
Add a generous sprinkle of grated Parmesan cheese during the last few minutes of roasting to create a crispy, savory crust.
Swap olive oil with a mix of extra virgin olive oil, lemon juice, and a sprinkle of oregano and thyme. After roasting, top with crumbled feta cheese and a handful of pitted kalamata olives.
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