Today’s recipe definitely brings me back to my childhood. I grew up in an Irish-Polish family with a deep love for St. Patrick’s day. It’s probably why I’m all about pickles, horse radish sauce and sauerkraut. Today, I’m sharing my version of a childhood recipe, Roasted Cabbage Wedges.
This recipe is full of flavor thanks to the sauce, has incredible texture (especially when you blacken the edges) and is really good for you. I can’t wait for you to try it!
How to Roast a Head of Cabbage
I know many of you have a love/hate relationship with cabbage, and I don’t blame you! If you grew up on boiled, soggy cabbage then you are missing out. This recipe is 100% crispy and comforting.
Cabbage is full of tightly layered leaves. Before you chop it and toss it into the oven, be sure to soak those wedges in a bowl of water for a few minutes to pull out any excess dirt.
Since I’m roasting on high heat, I want to use an oil that won’t burn. Avocado oil is a rich oil that is perfect for this recipe. You’ll use it in the sauce as well.
Bake until the outside is toasty. The cabbage edges should be browned. If you like a black char then feel free to broil for a few minutes just before removing (watching it closely!).
Picking the Right Cabbage
I use cannonball cabbage for this recipe. It roasts perfectly on the outside while turning tender in the middle. Yum! I find purple cabbage too thick for this recipe, yet if that’s what you’ve got on hand then go for it!
What is your favorite type of cabbage? Leave a comment and let me know. I’d love to try this recipe out on a new variety!
Seasoning Roasted Cabbage Wedges
While you can season your cabbage wedges however you want, I find my parsley sauce the perfect edition to this roasted dish. I also season with garlic, sea salt and pepper before roasting to enhance the natural flavors as well.
If spice isn’t your thing then just omit the red pepper flakes. You can even keep them in a side dish for anyone who wants to add some to their individual portion.
Roasted Cabbage FAQs
My roasted cabbage recipe is a great way to incorporate delicious cabbage into your diet. It’s made with real ingredients and no weird additives. You can use less healthy fat than I do with the avocado oil, and spice it exactly how you want.
I use a brush when adding avocado oil to cabbage before roasting it. This allows for better coverage between the tight leaves and results in a crispy on the outside, tender on the inside dish.
I use a large knife with a pointed end. That way I can seamlessly slice through the head of cabbage (on a cutting board, of course!) without having to hack at it. Start with the cabbage on its side, meaning the core is facing you and not touching the cutting board. Slice in half, cutting through the core. Once you’ve halved the cabbage, you can more easily cut it into wedges. I leave the core in when roasting cabbage to help keep the leaves all together. It’s easy to remove once you’re ready to serve it.
Roasted Cabbage Wedges
I grew up on roasted cabbage so it’s a staple in my St. Patrick’s Day celebrations with my family. Enjoy this simple yet comforting recipe and start a plant based tradition with your family, too!
- 1 green cabbage head (large)
- 4 tablespoon avocado oil (plus more for baking sheet)
- 3 teaspoon minced garlic (divided)
- 1 teaspoon sea salt (divided)
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh parsley (finely chopped)
- 1 lemon (freshly juiced and zested)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon paprika
Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.
Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.
Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.
In a small bowl, stir together 2 teaspoon of minced garlic with 2 tablespoon avocado oil, ½ teaspoon sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.
Place the baking sheet into the oven. Roast 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.
In a bowl, stir together lemon zest and juice with the remaining 2 tablespoon avocado oil, 1 teaspoon garlic, ½ teaspoon sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.
To serve, transfer the cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.
- Leaving the core intact while baking helps prevent the wedges from falling apart before you’re ready to serve them.
- I recommend using cannonball cabbage (the green head you typically see at the grocery store) in this recipe for the best results.
- Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.
Calories: 192kcal (10%) Carbohydrates: 16g (5%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 633mg (28%) Potassium: 491mg (14%) Fiber: 6g (25%) Sugar: 8g (9%) Vitamin A: 1534IU (31%) Vitamin C: 107mg (130%) Calcium: 117mg (12%) Iron: 2mg (11%)
Easy Vegetable Recipes
I hope you love this recipe as much as I do. I know part of it is nostalgia, yet it’s also just a good dish! If you’re looking for more ways to easily incorporate veggies into your meals then check out some of these great options: