Roasted Cabbage Wedges (Printable)

Golden, tender wedges with crispy edges and simple seasoning.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), outer leaves removed

→ Seasoning

02 - 3 tbsp olive oil
03 - 1½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika (optional)

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice (optional)

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the cabbage into 8 equal wedges, keeping the core intact so the wedges hold together during roasting.
03 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
04 - Brush both sides of each wedge with olive oil. Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika if using.
05 - Roast for 20-25 minutes, flipping the wedges halfway through, until the edges are crisp and browned and the centers are tender.
06 - Remove from the oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

# Expert Tips:

01 -
  • The high heat transforms humble cabbage into something extraordinary with crispy caramelized edges
  • It requires minimal effort but delivers maximum flavor impact
  • Perfect for meal prep since it reheats beautifully
02 -
  • Crowding the baking sheet will steam the cabbage instead of roasting it so give each wedge space
  • The core might look strange but it is the secret to keeping wedges intact while cooking
  • Letting them roast an extra few minutes makes the difference between tender and truly exceptional
03 -
  • Use a pastry brush for even oil coverage and get into all the nooks
  • Let the roasted wedges rest for 5 minutes before serving to develop the best texture

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