Roasted Cabbage Wedges (Printable)

Crispy-edged cabbage wedges with tender centers, seasoned with olive oil and aromatic spices.

# What You 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

# How To Make:

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 Tips:

01 -
  • The edges get impossibly crispy while the centers stay meltingly tender
  • It transforms an often overlooked vegetable into something crave worthy and delicious
02 -
  • Keeping the core intact is non negotiable, otherwise your wedges will collapse into separate leaves
  • Do not overcrowd the baking sheet or you will steam instead of roast
03 -
  • Letting the wedges sit on the baking sheet for 5 minutes after roasting helps them develop even more crispy edges
  • A pastry brush gives the most even oil coverage, but your hands work perfectly fine too

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