Roasted Cabbage Wedges

August 13, 2015

This post may contain affiliate links. Read our disclosure policy.

Roasted Cabbage Wedges – easy and so delicious! Fresh cabbage is cut into slices, brushed with garlic oil and roasted until tender and lightly browned. Such a great way to prepare fresh cabbage! 

Garlic Roasted Cabbage Wedges | Cooking Classy

Roasted Cabbage

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 roasted cabbage 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. Really this is more of a method than a recipe but I thought I’d share in case you haven’t tried it yet.

Tip When Slicing Cabbage

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 Classy

How to Make Roasted Cabbage

Here’s the breakdown of the easy steps of how to roast cabbage:

  1. Preheat oven and prepare baking sheet.
  2. Stir crushed garlic with olive oil, strain garlic pieces out. Stir in marjoram.
  3. Place cabbage slices on prepared baking sheet, brush both sides with olive oil mixture and season with salt and pepper.
  4. Roast in oven 15 minutes then flip and continue to roast 15 minutes longer.
  5. Serve warm garnished with parsley.
  6. Optionally you can also top with bacon crumbles or lemon.

More Delicious Cabbage Recipes to Try

5 from 5 votes

Roasted Cabbage Wedges

Such a flavorful easy way to cook fresh cabbage! Cabbage is cut into slices, drizzled with olive oil, rubbed with fresh garlic and roasted to golden brown deliciousness.
Servings: 5
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes

Ingredients

  • 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)

Instructions

  • 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*.
  • Stir marjoram into oil mixture.
  • 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 flip cabbage to opposite side and roast 15 minutes longer**.
  • Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

Notes

  • *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.
  • **If you don't want the slightly charred edges you can cover with foil during last 10 minutes.
  • Nutrition estimate does not include bacon.
Nutrition Facts
Roasted Cabbage Wedges
Amount Per Serving
Calories 152 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 45mg2%
Potassium 432mg12%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 8g9%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 92mg112%
Calcium 103mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  • Joe

    8/4/20 – A great new way to enjoy cabbage. Did the wedges tonight, hard
    to turn. Next time 1 to 1 1/2 inch slices, that should make flipping easier using 2 spatulas. Heated the EVO and smashed garlic then poured over the cabbage. Also added 1 to 1&1/2 inch cubes of sweet potatoes to the
    pizza pan, and then made schnitzel for the main. Wife said very good.
    Thank you for the recipe. Joe 5/5/35

  • Anne Wynn

    This looks like a great way to cook cabbage!! I am still negotiating how to slice the head of the cabbage vertically though. If you could point me to a video that shows this, I’d be forever grateful! Thanks for sharing this recipe!
    Anne

  • jack facts

    I am bewildered how anyone, much less a self-professed pro, could publish a recipe without mentioning the thickness of slices nor the oven temp. Eh gads, what a misuse of the web.

    • Jaclyn

      Jaclyn Bell

      Sorry for the confusion, if you keep scrolling down the page there’s a recipe box there with ingredient specifics and oven temp.

    • Kelly

      Wow, that was so rude, especially when you didn’t even read the whole post. Eh gads, what a misuse of the web.