Servings:

6

Quick to prep and easy to love, this roasted cabbage recipe is sure to become a regular at your dinner table. It’s a dish that tempts vegetable haters and converts them into cabbage fans, and it's nothing like the boiled or sauteed cabbage they might have tried before. And these roasted cabbage wedges won’t create the cabbage smell that can permeate your kitchen and turn off picky eaters.

Each wedge has a crispy exterior and a tender interior. A healthy side, our simple preparation is vegan, made with just four ingredients: green cabbage, olive oil, salt, and either caraway or fennel seeds.

How to Buy, Store, and Prep Cabbage

Cabbage is available in grocery stores year round. Its peak season starts in the fall and runs through the winter—that’s when you’ll find cabbage at farm stands and farmers' markets. When buying cabbage, look for a shiny head with tightly packed, but not wilted, leaves. The cabbage should feel heavy for its size.

Storage and Prep

Cabbage is a hardy vegetable and keeps well. Do not cut or wash the cabbage until you are ready to use it—doing so will prolong the life of your cabbage. A whole head stored in a reusable produce bag or plastic bag in the crisper drawer of your refrigerator will last for as long as two months. A partial head of cabbage should be tightly wrapped with plastic wrap and will last about three days in the crisper drawer.

To prep, remove the loose outer leaves and rinse the head of cabbage with water. Use a sharp chef's knife to cut the cabbage into wedges.

What to Serve With Cabbage

Our roasted cabbage wedges are a versatile side dish and pair well with lots of different entrées. They could also be served as a main course for a vegan dinner with rice and a couple of hearty sides. Try them with:

Pork chops
Baked shrimp
Grilled chicken
Brisket
Baked salmon

Ingredients

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Directions

Roasted Cabbage Wedges ingredients — Kelsey Hansen

Preheat oven and prep cabbage:

Preheat oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil.

Kelsey Hansen
Roast:

Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Kelsey Hansen

Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or enjoy them at room temperature.

Frequently Asked Questions

Does cabbage get sweeter when cooked?

Yes, green cabbage is peppery tasting when raw but cooking mellows it. Roasting brings out sweetness and accentuates the vegetable's natural buttery flavor.

How do you cook cabbage without it getting mushy?

Roasting cabbage is a great way to cook the vegetable and keep it crispy. Unlike boiling cabbage, which adds water, roasting is a dry heat technique. Another way to avoid mushy cabbage is to undercook, rather than overcook, cabbage.