Roasted Cabbage Wedges

Oven baking this healthy veggie gives it new flavor: sweet and tender! Serve these tasty roasted cabbage wedges with a tangy vinaigrette and Parmesan.

Roasted Cabbage Wedges

Of course, cabbage is perfect for coleslaw and sauerkraut. But have you ever tried it…roasted? Get ready for your new favorite way to eat cabbage! Roasting it in the oven brings out and unexpected flavor: where you might think it would be bitter, instead it’s sweet! These roasted cabbage wedges are lightly charred, drenched in tangy vinaigrette, and topped with Parmesan cheese. They’re a unique side dish for a fall or winter meal!

Wait, roasted cabbage?

Roasting cabbage? Yep, you’ve got to try it! Alex and I knew that if roasted cabbage wedges were anything like Grilled Romaine, we’d be head over heels for it. We made it, and turns out (drumroll…), they were even more delicious than imagined!

Roasting cabbage gives it a new flavor altogether: it’s sweet and tender. Paired with a simple vinaigrette and bits of aged cheese, it’s incredibly satisfying. You might expect that roasted cabbage would be bitter. Once we realized cabbage is a cruciferous vegetable just like Brussels sprouts and cauliflower, it made sense! Roasting both of these vegetables gives them a unique sweet flavor that’s not bitter at all. For how to roast those related vegetables, head to:

How to cut cabbage

Use either green or Savoy cabbage here!

You can use either green cabbage or Savoy cabbage in this roasted cabbage recipe! What’s the difference between the two:

  • Green cabbage: The most popular cabbage, it has a strong flavor and crisp texture. The leaves are tougher than frizzy Savoy cabbage. Green cabbage works well in slaws, sauteed or in stir fries. And roasted, of course!
  • Savoy cabbage: This cabbage is light green and has beautiful lacy leaves. It looks like beautifully frizzled confetti when thinly sliced, and has a milder flavor than green cabbage.

You can use either, and in the photos above we used green cabbage. It’s easier to find at the grocery store. But Savoy cabbage has a stunning lacy look! If you can find it, we’d opt for that where possible. (Also try Savoy cabbage in this Cabbage Salad.)

How to make roasted cabbage

What are the basic steps to roasted cabbage? It’s very simple: you don’t even really need a recipe! Here’s how to do it:

  • Slice the cabbage into wedges. Cut 8 wedges and place them on a parchment lined baking sheet.
  • Drizzle with olive oil and sprinkle with salt and pepper. You can do this right on the baking sheet, then massage it in with your hands.
  • Roast for 30 minutes at 450 degrees. Flip half-way through to ensure even browning! The exact timing depends on the size of your cabbage.
Wedge salad
Wouldn’t these roasted cabbage wedges be tasty dressed up as Wedge Salad?

Ways to serve roasted cabbage

Of course, you could stop there: just serve roasted cabbage right out of the oven! The crunchy charred bits make it irresistibly tasty. But why stop there? Here are a few more ways to serve it:

  • Vinaigrette + Parmesan cheese. In the recipe below, we added a tangy vinaigrette made with just sherry vinegar, Dijon mustard, and olive oil. The flavor is bright and tangy, and it’s perfect with shaved aged cheese.
  • Smoky Ranch dressing. Dress it up like our Wedge Salad and add smoky ranch dressing…and a few crushed potato chips, if you’d like!
  • Balsamic dressing or reduction. Try either our Balsamic Vinaigrette or Balsamic Reduction on top. Yum!

This roasted cabbage wedges recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese.

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Roasted Cabbage Wedges


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.33 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Oven baking this healthy veggie gives it new flavor: sweet and tender! Serve these tasty roasted cabbage wedges with a tangy vinaigrette and Parmesan. 


Scale

Ingredients

For the cabbage

  • 1 medium green or Savoy cabbage
  • Olive oil, for drizzling
  • Kosher salt & fresh ground black pepper 

For topping

  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • Grated Parmesan or Pecorino Romano cheese, for garnish

Instructions

  1. Preheat the oven to 450°F.
  2. Cut the cabbage into 8 wedges of a similar size. Place the wedges on a baking sheet lined with parchment paper. Drizzle each side of the cabbage with a little olive oil and sprinkle with kosher salt and fresh ground pepper. Use your hands to mix the olive oil to lightly coat. 
  3. Place in the oven and roast until browned on the outside and tender, 25 to 30 minutes total, flipping the wedges at 15 minutes. (The timing will depend on the size, so larger wedges may need a bit more time.)
  4. Meanwhile, in a medium bowl whisk together the sherry vinegar, and Dijon mustard. Then whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms.
  5. When the cabbage is done, remove from the oven and place each wedge on a plate. Drizzle with the vinaigrette to taste and top with grated Parmesan or Pecorino Romano cheese.

Notes

Adapted from The Yellow House

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Roasted cabbage wedges, Roasted cabbage, Cabbage recipes

Looking for cabbage recipes?

Here are a few more of our favorite cabbage recipes you might enjoy:

Looking for side dish recipes?

Outside of these roasted cabbage wedges, here are a few of our favorite side dish recipes:

Last updated: January 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

14 Comments

  • Reply
    Meghan {For the Love of Dessert}
    February 20, 2013 at 10:01 am

    Oh man, I flip over grilled romaine. Have to try this. It looks so classy too!!

  • Reply
    Colleen @ Culinary Colleen
    February 20, 2013 at 10:47 am

    I love love love cabbage, and I wish more people would use it in simple preparations like this. Great healthy twist on the classic wedge!

  • Reply
    Becky
    February 20, 2013 at 1:46 pm

    Be great on the grill as well!

  • Reply
    angela @ another bite please
    February 20, 2013 at 2:57 pm

    I wish I would have had this recipe when I had 3 heads of cabage to use up….i was coleslawed out. LOL

  • Reply
    Ashley
    February 20, 2013 at 5:52 pm

    This is an unbelievably awesome idea!! I love buying cabbage for a crunchy change of pace instead of spinach/romaine/etc. every once in awhile. However, even when I buy the small heads of cabbage there is SO much when you start shredding it. I never seem to finish it off. This looks like a fantastic way to do that! Not sure why I’ve never thought of roasting it, since I roast brussels sprouts all the time. Thanks for the great recipe!

    • Reply
      Sonja
      February 25, 2013 at 8:52 pm

      I totally agree – we’ve been loving cabbage in salads to change up once in a while — and it’s so delicious roasted. Let us know if you try it out!

  • Reply
    Yosef - This American Bite
    February 21, 2013 at 3:38 pm

    Looks delicious. If it wasn’t for the 12 inches of snow outside, I’d head to the store to buy a cabbage!

    • Reply
      Sonja
      February 25, 2013 at 8:53 pm

      Haha! Hope you were able survive the storm!

  • Reply
    Lindsey @ Pas de Deux
    March 1, 2013 at 10:05 am

    I’m not sure why, but cabbage has always sort of intimidated me… I have bought two heads recently though, since it is one of the few locally available vegetables at this time of year. I made this recipe last night, and topped it with roasted apples, lentils, and goat cheese for a light but filling dinner! I was so happy to discover how tasty cabbage is when roasted.

    • Reply
      Sonja
      March 4, 2013 at 10:28 pm

      Wow, what a great idea to make it into a meal! Sounds delicious. Thanks for trying it out and letting us know!

  • Reply
    ANDY
    March 8, 2013 at 12:01 pm

    Just started following you guys recently, and so glad I did! Made this last night… It was awesome ;)

    • Reply
      Sonja
      March 10, 2013 at 1:50 pm

      Awesome! Thanks so much for reading – I’m so glad you enjoyed the recipe!

  • Reply
    lindsay
    March 9, 2013 at 1:07 pm

    I’ve made this salad now about 4 times – using different combos of dressing and cheeses. You cannot go wrong! It’s delicious and easy every time. Everyone loves it.

    • Reply
      Sonja
      March 10, 2013 at 1:47 pm

      Awesome! What combination was your favorite? So glad you enjoyed it!

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