Roasted Cabbage Wedges (Printable)

Golden roasted cabbage wedges with crispy edges and tender, sweet centers. Simply seasoned and oven-roasted to perfection.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), outer leaves removed

→ Seasoning

02 - 3 tbsp olive oil
03 - 1½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika (optional)

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice (optional)

# Directions:

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 (if using).
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 Hints:

01 -
  • High heat transforms humble cabbage into something caramelized and impossibly savory
  • The crispy edges practically melt in your mouth while the centers stay tender
02 -
  • Keeping that core intact is what keeps the wedges from falling apart into a mess of loose leaves
  • Dont crowd the pan or theyll steam instead of roast, and youll miss out on those crispy edges
03 -
  • Letting the wedges sit undisturbed for the first 10 minutes helps develop a better crust
  • A pastry brush gives more even coverage than drizzling oil by hand

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