Roasted Cabbage Wedges

Roasting cabbage gives it a new flavor: sweet and tender. These roasted cabbage wedges are drizzled with dressing and topped with Pecorino cheese.

Roasted Cabbage Wedges

It’s winter and Alex and I have been craving different ways to eat our veggies! Yes, there’s soups and salads, but we’ve been looking for different ways to shake it up. We came across the idea of roasting cabbage, and decided to give it a try. Instead of eating it up raw, these roasted cabbage wedges are lightly charred and oh so tasty in a tangy vinaigrette and topped with Pecorino cheese. How did these roasted cabbage wedges come about? Keep reading.

Making roasted cabbage wedges

Roasting cabbage? Yes, you’ve got to try it! When Alex and I went to try it, we knew that if roasted cabbage wedges were anything like Grilled Romaine, we’d be head over heels for it — which it was (and we were).

Roasting cabbage gives it a new flavor altogether — sweet and tender. Paired with a simple vinaigrette and bits of Pecorino cheese, it’s incredibly satisfying (which you’d never expect from its raw counterpart). We had this as a first course before Tomato Basil Soup with Ricotta Dumplings, and it was perfect — elegant, but so easy.

Have you ever tried roasting cabbage? What other inventive vegetable recipes have you tried? Let us know in the comments below.

Looking for cabbage recipes?

Here are a few more recipes using cabbage that we recommend:

Looking for side dish recipes?

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

This roasted cabbage wedges recipe is…

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


Roasted Cabbage Wedges

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Roasting cabbage gives it a new flavor: sweet and tender. These roasted cabbage wedges are drizzled with dressing and topped with Pecorino cheese.



For the roasted cabbage wedges

  • 1 medium green or Savoy cabbage
  • Olive oil
  • Kosher salt
  • Pepper

For the vinaigrette

  • 3 tablespoons sherry vinegar
  • 1 teaspoon mustard
  • 4 tablespoons olive oil
  • Fresh ground pepper
  • Grated Pecorino or Parmesan cheese, for garnish


  1. Preheat the oven to 450°F.
  2. Cut the cabbage into 4 wedges (or more slices, if the cabbage is larger – just make sure they are all the same size so they will be cooked through at the same time). 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.
  3. Place in the oven and roast until browned on the outside and tender, about 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, mustard, and fresh ground pepper. 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 and top with grated Pecorino cheese.


Adapted from The Yellow House

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

Keywords: Roasted cabbage wedges, Roasted cabbage, Cabbage recipes

Subscribe for free weekly recipes & more!

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.


  • 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
    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
    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
      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
      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
      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
    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
      March 10, 2013 at 1:50 pm

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

  • Reply
    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
      March 10, 2013 at 1:47 pm

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

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.