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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

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


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



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


  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.


Adapted from The Yellow House

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

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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. lindsay says:

    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.

    1. Sonja says:

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

  2. ANDY says:

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

    1. Sonja says:

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

  3. Lindsey @ Pas de Deux says:

    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.

    1. Sonja says:

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

  4. Yosef - This American Bite says:

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

    1. Sonja says:

      Haha! Hope you were able survive the storm!

  5. Ashley says:

    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!

    1. Sonja says:

      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!

  6. angela @ another bite please says:

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

  7. Becky says:

    Be great on the grill as well!

  8. Colleen @ Culinary Colleen says:

    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!

  9. Meghan {For the Love of Dessert} says:

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