Roasted Cabbage Wedges (Printable)
Crispy edges, tender centers, and naturally sweet flavor make these roasted cabbage wedges a delicious healthy side.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage, approximately 2 pounds, outer leaves removed
→ Seasoning
02 - 3 tablespoons olive oil
03 - 1½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
→ Garnish
07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon lemon juice
# How-to Steps:
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.
03 - Arrange the wedges in a single layer on the prepared baking sheet.
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, until the edges are crisp and browned and the centers are tender.
06 - Remove from the oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving.
# Expert Pointers:
01 -
- The high heat transforms humble cabbage into something crave-worthy with caramelized edges and sweet tender centers
- It comes together with minimal effort and ingredients you probably already have in your pantry
- The wedges look impressive on the plate but could not be easier to prepare
02 -
- The wedges will shrink as they roast so do not worry if they look crowded on the baking sheet at first
- Flipping halfway through is non negotiable if you want both sides to develop that crispy caramelized exterior
- Letting them rest for a few minutes after roasting helps them firm up slightly and makes them easier to move
03 -
- Use a pastry brush to get the oil and seasonings into all the nooks and crannies between the leaves
- If the wedges are browning too quickly before they are tender in the middle, reduce the heat to 400°F and give them more time