Roasted Cabbage Wedges (Printer-friendly)

Crispy edges and tender center, these roasted wedges highlight cabbage's natural sweetness with olive oil, garlic, and smoked paprika.

# 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)

# How To Make It:

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 Tips:

01 -
  • Cabbage transforms into something entirely different when roasted, developing a natural sweetness you never knew it had
  • The crispy edges and tender centers create this incredible texture contrast that feels indulgent despite being so simple
02 -
  • Crowding the baking sheet will steam the cabbage instead of roasting it, so give those wedges room to breathe
  • The timing matters less than the visual cues, look for deep golden brown edges and a tender center when pierced with a fork
03 -
  • Let the wedges sit for about 5 minutes after roasting, they develop even better flavor and texture as they cool slightly
  • If you have any leftovers, they reheat surprisingly well in a skillet to recrisp the edges

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