Roasted Cabbage Wedges take only minutes to prepare before oven-roasting them to caramelized perfection – tender and flavorful with crispy edges. This easy side dish recipe can be served alongside of most chicken, beef, and pork dishes.
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Cabbage was never one of my favorite vegetables. I don’t know when the switch flipped for me, but my current love of cabbage probably started with coleslaw, even if these days I prefer Brussels Sprouts Coleslaw.
My go-to way to prepare cabbage is to make oven-roasted cabbage wedges or steaks. It could not be easier. And, these baked cabbage wedges can be served as a side dish to just about everything!
Why This Recipe Works
- This recipe is super easy and takes only minutes to prepare.
- It’s a great way to use up any leftover cabbage you may have from other recipes.
- Roasted cabbage is low carb, keto, and gluten free.
How to Make Roasted Cabbage Wedges
Prep!
Preheat your oven to 425°F.
Remove the outer leaves from your head of cabbage and trim the stem, if needed.
Tip: it is recommended to not fully trim off the stem. It helps hold the wedges together, especially after they are done roasting and more tender.
Cut the head of cabbage in half from top to bottom. Set aside one half for later use (unless you are doubling the recipe). Next cut one half of the cabbage into 4 equal sized wedges of cabbage.
Create!
Place the cabbage wedges on a sheet pan. Drizzle or brush on the olive oil and season with salt and pepper.
Roast for 15 minutes, then flip and roast an additional 10-15 minutes or until the cabbage wedges are caramelized and tender with crispy edges.
Present!
Serve hot.
Tips and Techniques for the Best Roasted Cabbage Wedges
- Leaving the stem intact makes it easier to keep the wedges from falling apart.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Is roasted cabbage good for you? Yes. Cabbage is high in fiber, vitamin C, and beta-carotene. It’s also low in calories.
- What do you serve with roasted cabbage? While cabbage is notoriously served with corned beef, these Roasted Cabbage Wedges also pair well with chicken and pork dishes. Or, serve them as part of a vegetarian spread. Because they are simply seasoned, they pair well with just about any protein.
- Can cooked cabbage be frozen? Yes. Just be sure to wrap it tightly before storing in the freezer. Use within 8-10 months.
Other Recipes to Try
- Keto Avocado Cabbage Slaw
- Grilled Sausage Foil Packets with Cabbage and Potatoes
- Sausage and Cabbage Foil Packets with Radishes
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For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!
Roasted Cabbage Wedges
Ingredients
- 1/2 head cabbage
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425°F.
- Cut cabbage into quarters and place on a baking sheet.
- Drizzle on olive oil and season with salt and pepper.
- Roast for 15 minutes, then carefully flip.
- Roast another 10-15 minutes or until tender and just starting to brown and crisp.
Notes
Tips and Techniques for the Best Roasted Cabbage Wedges
- Leaving the stem intact makes it easier to keep the wedges from falling apart.
- Store any leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Bintu | Recipes From A Pantry says
Such a tasty and healthy side dish. I love roasted cabbage
Pinelopi Kyriazi says
This was absolutely amazing! I tried them yesterday and loved them! yum!
Natalie says
Looks and sounds so delicious and balanced! It actually makes a pretty great side dish which is almost zero carbs! Perfect on my daily diet ♥
Cindy says
We normally eat steamed cabbage. Roasting it will be a great way to change things up a bit!
Veena Azmanov says
Sounds like a good snack option. Have to check on trying this out.