A revelation in flavor and texture, roasted cabbage wedges are easy to make and perfectly complimented with a delicious onion-dijon sauce.
Welcome – I’m so glad you’re here! Easy, real food recipes are my favorites, and this simple roasted cabbage side dish is a perfect example of what you’ll find in our recipe index.
How do you all feel about cabbage? Don’t hold back, tell me your real thoughts. Because I’m thinking most people think cabbage is only good for slaws, if even that. Now I’m a slaw lover, as you can see here, here, and here, but I also love cooked cabbage even though I didn’t grow up eating it. And you know cabbage doesn’t get much love, does it? I mean, I never hear people talking about the latest cabbage recipe they saw on Pinterest, like you hear with kale or brussels sprouts (which are basically little cabbages, right?).
I’m pretty sure I was scarred from those elementary school lunch piles of soggy green…stuff. I think now it was mainly spinach, but I didn’t touch any cooked greens for many, many years. It was actually Asian food that turned me around, since stir-fries are best when the vegetables are left still crisp and I realized that green vegetables are great when they aren’t cooked to death.
But roasting vegetables? Oh, when I discovered that – holy cow, every vegetable tastes amazing roasted – including cabbage! And believe me, if you haven’t tried roasting cabbage you are not gonna believe what it does to this (formerly) lowly vegetable. Slightly crispy edges and melting centers with a slightly sweet flavor.
In fact, my brother stopped by while I was making these and after saying it smelled good, I told him it was roasted cabbage and you should’ve seen his nose crinkle up! But I had him try it and he was won over – and I’m pretty sure most people who taste this will be, too.
Make Roasted Cabbage Wedges
Roasting cabbage wedges is crazy easy. There are some tricks I’ve learned, though:
- It’s easiest to deal with them if you leave the core intact on the wedges and let people cut it out when they’re eating it. Most other recipes will tell you to core them – don’t do it! The leaves stay together much better with the core, making it a breeze to turn when roasting.
- Don’t try to make the wedges too small. Cut a medium head in half and then cut each half into quarters (or use just one half, depending on how many you’re serving). It’s easy to cut the cooked wedges in half at the table if needed, but the bigger wedges hold together better and cook more evenly.
- They are perfectly good with regular olive oil, salt and pepper, but if you have a bottle of garlic-infused olive oil (I like Trader Joe’s – it’s only $3.99) it takes it to a whole other, wonderful level. Garlic olive oil has quickly become a staple in our house.
And there aren’t many side dishes that take abut 3 minutes to prep before roasting for about 20 minutes. Spend another couple minutes while they’re roasting making the onion-dijon sauce and you’ve just upped the yum factor – and the presentation factor, too.
I mean, wouldn’t these be great served for company? And I’m pretty sure you will have some cabbage lover converts if you do.
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