Roasted Cabbage Wedges (Print version)

Crispy-edged cabbage wedges roasted with olive oil and spices for a tender, naturally sweet side dish.

# 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

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice

# Method:

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.
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 advice:

01 -
  • The high heat transforms simple cabbage into something magical with crispy edges and sweet tender centers
  • It comes together in under 40 minutes but looks and tastes like a restaurant quality side dish
02 -
  • Crowding the pan will steam the cabbage instead of roasting it, so use two sheets if needed
  • The wedges should sizzle when they hit the oiled pan, that sound means youre on the right track
03 -
  • Let the wedges rest for 5 minutes after roasting, they develop even more flavor as they cool slightly
  • A squeeze of fresh lemon right before serving wakes up all the flavors

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