Roasted Cabbage Wedges (Printable Version)

Crispy-edged roasted cabbage wedges with simple seasonings create an irresistible healthy side dish.

# What You 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

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice

# How To Make It:

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, ensuring 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.
05 - Roast for 20-25 minutes, flipping the wedges halfway through cooking, until edges are crisp and browned and centers are tender.
06 - Remove from oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

# Expert Suggestions:

01 -
  • The edges get irresistibly crispy and caramelized while the centers stay meltingly tender
  • One head of cabbage transforms into something almost meaty and satisfying with minimal effort
02 -
  • Don't crowd the baking sheet or the wedges will steam instead of roast, becoming sad and soggy
  • The core is not your enemy here. It keeps the structure intact and becomes tender and sweet
03 -
  • Let the wedges sit for 5 minutes after roasting. This helps them finish cooking and makes them easier to handle
  • A drizzle of good quality balsamic glaze takes these into dinner party territory

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