Description
Roasted cabbage wedges take a humble veggie and turn it into a crispy, caramelized masterpiece. This dish blends comfort with bold flavors and requires minimal ingredients but delivers big impact.
Ingredients
1 large green cabbage (firm and tightly packed)
3 tbsp olive oil (or avocado oil for a nuttier note)
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
Optional: smoked paprika, chili flakes, lemon zest
Instructions
1. Preheat your oven to 425°F.
2. Trim the cabbage by removing outer leaves; slice it into 6–8 equal wedges (keep the core intact).
3. Place wedges on a lined baking sheet. Drizzle with oil and massage in seasoning.
4. Roast on the middle rack for 15 minutes.
5. Flip wedges carefully using silicone tongs.
6. Roast another 10–15 minutes until edges darken and centers are tender.
7. Let rest for 3 minutes before plating.
8. Add toppings like lemon zest or truffle oil before serving.
Notes
Use a convection setting for extra crispiness.
Top with tahini, feta, romesco, or balsamic drizzle.
Store leftovers in airtight containers with parchment layers.
Reheat in oven—not microwave—for best texture.
- Prep Time: 10 mins
- Cook Time: 25–30 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1-2 wedges
- Calories: 70
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: roasted cabbage, plant-based, crispy cabbage, vegan sides