I have been a cabbage fan for a long, long time. What’s not to like? It’s cheap, it’s plentiful, it lasts forever, it’s there in the winter when the variety of fresh vegetables is at a nadar, and it is completely and totally versatile. And now, here’s a sentence that might come as a surprise: Cabbage is kind of hot.

It’s a short sentence, and while it may not make the world shift on its axis, it’s interesting that cabbage, that taken-for-granted vegetable, that sturdy, dense produce, that food of many countries’ history (and poor people’s diets) has been slowly becoming more appreciated (I wrote about cabbage coming into its own in 2019 for the Associated Press, and then the New York Times said well, we are correct, just this past year!). And this easy roasted cabbage recipe is cabbage at its best.

Serve it alongside baked brisket or shepherd’s pie. Or pair it with with a bulgur wheat salad for a lighter, vegetarian meal.

Ingredients for Roasted Cabbage Wedges

• Green cabbage – Almost any kind of cabbage could work here, like red cabbage or savoy cabbage. I’d stay away from napa cabbage because it is less hearty and won’t react as well to the heat.
• Extra-virgin olive oil – Helps the cabbage crisp up and char on the edges in the oven.
• Mustard seeds – My little spin that makes this recipe unique.
• Unsalted butter – A smear of butter adds richness which really compliments the cabbage.
• Lemon juice – A little acidity goes a long way.

Variations

• You can switch up the seasonings for these cabbage wedges in so many ways. Instead of the mustard seeds, try caraway seeds, chili powder, or smoked paprika.
• Top the warm wedges with some crisp bacon pieces and/or crumbled goat cheese.
• Serve these cabbage wedges with a small dollop of horseradish sauce.

How to Make Roasted Cabbage Wedges

This recipe is super simple, but it rocked my world. It was inspired by a recipe in Paul Kahan’s recent cookbook Cooking for Good Times. Paul used caraway and poppy seeds in his version and broils it. I chose mustard seeds instead and roasted it at a very high temp. The wedges soften, and the edges get crispy and caramelized.

1. Cut: Cut the cabbage into thick wedges and brush with some olive oil.

2. Season: Give a sprinkle of salt and mustard seeds. Then, a quick smear of softened butter before they go into the oven.

3. Roast: Into the hot oven for about 15 minutes. Take them out when they are just starting to become tender, and some of the outer edges have that appealing caramelized brown color. I would love to try these sometime in a wood-burning oven.

4. Garnish: Finally, a squeeze of fresh lemon juice to finish them off. These make an amazing side for all kinds of main courses, but the truth is that I ate this whole wedged head of cabbage in two sittings. With no main dish in sight. I have eaten more embarrassing things in two sittings.

What to Serve With Charred Cabbage Wedges

Bourbon Brown Sugar Pork Tenderloins

Roast Beef with Mustard Garlic Crust and Horseradish Sauce

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

More Cabbage Recipes

• Beer Braised Cabbage
• Irish Colcannon
• Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
• Traditional Cole Slaw

And that’s not all! Check out my Best Cabbage Recipes for a full rundown.