Garlic Roasted Cabbage Wedges


I’ve been known to put more time and effort into the main dish then when it comes to sides I usually just steam a veggie or something. Sides like this are so easy though that it’s nearly just as simply as steaming or sauteing veggies. I love roasting vegetables because it really just brings out their natural sweetness and offers a depth of flavor that steaming or sauteing can’t, like with this Garlic Roasted Cabbage. Really this is more of a method than a recipe but I thought I’d share in case you haven’t tried it yet.

Garlic Roasted Cabbage Wedges | Cooking Classy

This time around I started cutting the cabbage from side to side without realizing what I was doing, what you’ll want to do is cut it from top to bottom so the cabbage holds together a little better when you go to flip it, you may see one of mine fell apart and I tried to puzzle piece it back together. We learn from our mistakes, right?

With cabbage this good you may even forget about the main dish and you’ll be reaching for another one of these, I can’t get enough of it! It’s so easy yet so delicious!


Garlic Roasted Cabbage Wedges | Cooking ClassyGarlic Roasted Cabbage Wedges | Cooking Classy


Garlic Roasted Cabbage Wedges

4 from 6 votes


  • 1 large head green cabbage , sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
  • 3 1/2 Tbsp olive oil
  • 3 cloves garlic
  • 1 tsp dried marjoram
  • Salt and freshly ground black pepper
  • Minced fresh parsley , for garnish (optional)
  • Fresh lemon wedges or crumbled bacon , for serving (optional)


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.
  2. Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.


  • Shawn @ I Wash You Dry: This is probably going to replace a wedge salad for me! I get bored with sides too, totally get it. This looks delicious though, can’t wait to try it for a Sunday dinner! August 13, 2015 at 1:19pm Reply

  • William Graham: They look more like slices, please clarify, if wedges I think should look triangular?

    Nut anyhow, looks delicious!
    Tks August 13, 2015 at 3:22pm Reply

    • Jaclyn: Yes they are slices and I actually thought that exact same thing but I noticed most people referred to them as wedges so IDK :). August 13, 2015 at 11:28pm Reply

  • Lizbet: These look delicious, Jaclyn. I frequently roast vegetables with just olive oil, garlic, salt and pepper. Sometimes I add a little Italian seasoning. I had never thought of roasting cabbage, but I bet I will after seeing this recipe! Thanks for sharing! August 16, 2015 at 9:58am Reply

  • kathy: We love cabbage steamed. Sauteed in olive oil. Can’t wait to try it roasted. Great idea for us cabbage lovers. March 15, 2016 at 6:29pm Reply

  • Roslyn: By ” rotate “, do you mean flip over? March 31, 2016 at 2:15pm Reply

    • Jaclyn: Yes, sorry for the confusion. April 1, 2016 at 10:12am Reply

  • Clara: Great recipe. I did have to leave them in the oven for a lot longer than 30 minutes total though. I would say it took more like 45 minutes for them to get to a doneness that I liked. Super easy, really yummy! Thank you! April 16, 2016 at 2:21pm Reply

  • Amanda: This is such a great way to make cabbage! I made this exactly the way the recipe says except I only had to cook it for 15 min, then turn the oven off and keep warm for a few min. No garnishes were needed at all. My husband loved this and I will definitely make this recipe again. May 27, 2016 at 6:07pm Reply

  • Dave: 15 minutes is not even close for a cooking time on a 3/4 or 1″ slice. This recipe is full of holes. October 30, 2016 at 6:47pm Reply

  • Clay: You have changed how I see (and cook evidently) cabbage! This was delicious. Took me about 40 minutes but I cut the wedges too big, was a big cabbage.
    Will be cooking this every time I have a cabbage. December 26, 2016 at 12:46pm Reply

    • Jaclyn: Thanks for the great review Clay! January 3, 2017 at 11:19am Reply

  • Catt: This recipe is (LIFE) it was delicious 🤗 April 23, 2017 at 4:31pm Reply

  • Val: The browned bits are the best! Made with a Napa cabbage so fell apart even more, but so good!! June 25, 2017 at 6:58pm Reply

  • MARY: I love it August 23, 2017 at 8:54am Reply

  • MARY: Very nice August 23, 2017 at 9:00am Reply

  • Michael Moore: I love this recipe, it is so simple, and versatile.

    Made it last night, and it was awesome.

    I reserved the garlic, added a tiny, tiny bit more of olive oil, and spread it on the cabbages cut side up for the last five mins…. AWESOME!

    As an FYI, on one of the pcs, I added some of the reserved garlic, red pepper flakes and brown sugar with olive oil and put it on the cut side for the last 5 minutes. Which was great as well. October 13, 2017 at 11:02am Reply

    • Jaclyn: So glad you loved it Michael! Thanks for the review! October 13, 2017 at 11:15am Reply

  • Rebecca: This looked so good. Then I made it. I didn’t like it at all. It was way to mushy. It didn’t look like it would be from the photo. It was my fault because I don’t really like to many cooked vegetables. I eat my mainly raw or lightly stir fried. January 2, 2018 at 10:11pm Reply

    • Alina FM: You only wash the surface, there is no need to wash every leaf. Cabages are clean on the inside. Healthy ones are, at least. February 15, 2018 at 7:54am Reply

  • Ru: Hi new to cooking so stupid question but don’t you need to wash out the leaves so how maintain this form? Thanks January 2, 2018 at 10:31pm Reply

  • Sue: Loved it! Added turmeric as I do to everything though! January 20, 2018 at 3:54pm Reply

  • Marie: Tasted great! I love the charred edges just give it a little more flavor. January 23, 2018 at 7:18pm Reply

    • Jaclyn: Thanks for the review Marie! January 24, 2018 at 11:24am Reply

  • APM: Tasted great even though the slices fell apart while turning.
    I drizzled some soy sauce in a piece right before eating instead of sprinkling more salt. It was good as a variation. February 10, 2018 at 8:59pm Reply

  • Irish8mom: I’m gonna try this tonight. March 28, 2018 at 10:57am Reply

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