Roasted Cabbage Wedges

5 from 3 votes

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In a hot oven with just a handful of seasonings, simple wedges of cabbage turn into something magical.

Blue plate with eight Roasted Cabbage Wedges.

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 slim, and it is completely and totally versatile. Baking wedges of cabbage is such an easy way to get to a savory, nutritious side dish that works with all kinds of cold-weather meals. These have great flavor from a bit of mustard seeds, lemon, and butter. This is a great recipe to round out a St. Patrick’s Day menu.

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 oven-roasted cabbage wedges alongside roast chicken, pan-seared pork chops with a creamy mustard sauce, or baked brisket. Or pair them with a bulgur wheat salad for a lighter, vegetarian meal.

Roasted Cabbage Wedges on a blue plate.

Ingredients

  • Green cabbage – Almost any kind of cabbage could work here, like red cabbage or savoy cabbage. You could also try napa cabbage, but because it is less dense, it might collapse a bit more in the oven.
  • Extra-virgin olive oil – Helps the cabbage crisp up and char on the edges in the oven.
  • Mustard seeds – A nice pop of texture and mild heat.
  • Unsalted butter – A smear of butter adds richness, which really compliments the cabbage.
  • Lemon juice – A little acidity goes a long way.
Roasted Cabbage Wedges on a baking sheet.

Variations

  • You can switch up the seasonings for these baked cabbage wedges in so many ways. Instead of the mustard seeds, try caraway seeds, red pepper flakes, 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.
  • Add a splash of sherry vinegar instead of the lemon juice at the end.

How to Make Oven-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 broiled it. I chose mustard seeds instead and roasted the cabbage at a very high temp. The wedges soften, and the edges get crispy and caramelized.

  1. Cut: Remove any loose or damaged outer leaves. Cut the cabbage into thick, equally-sized wedges, place on a sheet pan, and brush with some olive oil.
Woman brushing oil onto cabbage wedges on a baking sheet.
  1. Season: Give a sprinkle of salt and mustard seeds. Then, a quick smear of softened butter before they go into the oven.
Woman sprinkling salt and mustard seeds onto a baking sheet of cabbage wedges.
  1. 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.
Woman removing a tray of Roasted Cabbage Wedges from the oven.
  1. 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.
Drizzling lemon juice over roasted cabbage and serving on blue plate.

Kitchen Smarts

Line the rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.

Storage and Leftovers

Leftover cabbage wedges can be stored for up to a week in an airtight container. You can reheat them in a microwave or in a 350-degree oven for about 15 minutes, until warmed through.

What to Serve With Baked Cabbage Wedges

Roasted Cabbage Wedge on a plate with meat and greens.

More Cabbage Recipes

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

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5 from 3 votes

Roasted Cabbage Wedges

In a hot oven with just a handful of seasonings, simple wedges of cabbage turn into something magical.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 People
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Ingredients 

  • 1 head green cabbage
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon mustard seeds
  • 2 teaspoons kosher salt
  • Freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons fresh lemon juice

Instructions 

  • Preheat the oven to 475 F. Slice the cabbage in half through the stem. Cut the cabbage into 1-inch thick wedges, removing most of the thick core but leaving enough so that the wedges hold together.
  • Brush the cabbage wedges lightly with the olive oil and sprinkle them on both sides with the mustard seeds, salt, and pepper. Place the cabbage wedges in a single layer on a rimmed baking sheet (lined with foil or parchment if you like), and dot the cabbage with little bits of the softened butter. Cook until the wedges are charred on the edges and beginning to soften, about 15 to 20 minutes.
  • Sprinkle the wedges with the lemon juice and serve hot or warm.

Notes

  • 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, crumbled bacon pieces.
  • Serve these cabbage wedges with a small dollop of horseradish sauce.
Leftover cabbage wedges can be stored for up to a week in an airtight container. You can reheat them in a microwave or in a 350-degree oven for about 15 minutes, until warmed through.

Nutrition

Calories: 144kcal, Carbohydrates: 10g, Protein: 2g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 803mg, Potassium: 271mg, Fiber: 4g, Sugar: 5g, Vitamin A: 265IU, Vitamin C: 57mg, Calcium: 65mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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11 Comments

  1. Ryan VanMeter says:

    We get a lot of cabbage in our CSA over the summer and I was getting bored with how to prepare it, but tried this recipe, and cooked it on our grill and it was amazing. I also use various herbs and spices, based on what I have on hand.

  2. Ellen Konstan says:

    In the description, the butter is added after roasting . In the actual recipe, the butter is added before. What is intended?

    Love the newsletters!!!

    1. Katie Workman says:

      thank you Ellen! The recipe is correct, and I clarified in the description – hope you love these cabbage wedges (I have to make them again soon!)

  3. Jeni says:

    Nothing stated when lemon juice is used? We sprinkled in after it roasted

    1. Katie Workman says:

      Apologies, it’s there now (and you were correct!)

  4. Will Cornman says:

    Going to add some fennel… My favorite herb…thanks again.

  5. Patricia Lindsey says:

    Any ideas for a substitute for mustard seeds if not available?

    1. Katie Workman says:

      Poppy seeds are an option, and caraway could be good!

      1. Will Cornman says:

        I’m going to make with my sister’s when I visit them in June up in Buena New Jersey… Love my cabbage. Thanks for the recipe.

  6. Howard F says:

    What is done with the butter in the ingredient list L

    1. Katie Workman says:

      The cabbage is dotted with little bits of it before roasting! See adjusted step. Thanks!