Roasted Cabbage Wedges – The Almond Eater

December 12, 2024

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Turn cabbage into the star of the meal with this recipe for Roasted Cabbage Wedges! These wedges are golden and caramelized on the outside and sweet, nutty, and tender on the inside. Serve them with a drizzle of garlic aioli on top for a delicious vegetarian side or main dish.

roasted cabbage wedges on a plate with sauce and a fork

If you’re looking for a side dish that’s super simple, satisfying, and packed with flavor, you’ve got to try these delicious Roasted Cabbage Wedges. They’re tender on the inside with a lovely golden char around the edges and served with homemade garlic aioli for extra richness and flavor. You’ll never look at cabbage the same way again after trying this recipe!

You may not typically reach for the cabbage when you’re craving roasted vegetables, but this recipe takes this humble veggie to the next level, all thanks to simple seasonings and the heat from the oven. Just like my roasted beets and parsnips, the cabbage comes out of the oven with mouthwatering sweet, nutty, and savory flavors. Even the pickiest eaters will ask for seconds!

If you’re craving even more cabbage goodness, check out my spiced red cabbage recipe. It’s another winter favorite you won’t want to miss.

Recipe features

A quick and straightforward recipe made with a handful of pantry staples and budget-friendly ingredients.
Enjoy it as an easy, nutritious, and satisfying side dish or light main dish.
Naturally vegetarian and gluten-free, and easy to make vegan.
Drizzle the mouthwatering 4-ingredient garlic aioli on top of every wedge!

Ingredients

Cabbage – I like this roasted cabbage recipe with green cabbage because of its mildly sweet and earthy flavors but you can also roast red cabbage or even savoy cabbage. Just know that red cabbage has a slightly more peppery flavor, and savory cabbage has curly leaves and a milder, slightly sweeter taste.

Olive oil – It’s drizzled over the cabbage wedges to help them tenderize and turn golden brown in the oven.

Garlic aioli – A drizzle of homemade garlic aioli over the cabbage steaks is the perfect rich and tangy finishing touch. It’s easy to make with mayonnaise, garlic cloves, lemon juice, and salt. For an egg-free/vegan version, use vegan mayonnaise instead.

Instructions

Step 1: Cut and season. Cut the head of cabbage in half vertically, then cut each half into four wedges (for a total of 8 wedges). Arrange the wedges on a parchment-lined baking sheet and drizzle with olive oil, salt, and pepper.

2 images: the left image shows a cabbage cut in half on a cutting board and the right image shows each cabbage half sliced

Step 2: Roast. Roast the wedges until they soften slightly and turn golden. Flip and continue roasting until they’re almost charred.

Step 3: Make the sauce. Meanwhile, whisk the aioli ingredients together in a small bowl until smooth.

Step 4: Serve. Plate the warm roasted cabbage wedges and drizzle some garlic aioli over each one. Enjoy!

roasted cabbage wedges on a parchment lined baking sheet

Tips and FAQs

Before you start slicing the cabbage, peel off any loose or wilted outer leaves and rinse the head under cold running water to remove any dirt. For thorough cleaning, soak the cabbage in a bowl of water with a splash of vinegar for a few minutes, then rinse again.
Give each cabbage steak about 1 inch of space on the baking sheet to allow the leaves and edges to caramelize evenly.
Make a double batch of the garlic aioli to use with plenty of other recipes, like potato wedges, tacos, and salmon bowls.

Tip

Do not cut out the cabbage core! Keeping it intact prevents the cabbage wedges from falling apart while they roast. Just cut the cabbage head vertically through the core, then cut each half into four equal wedges roughly the same size for even cooking.

Variations

This roasted cabbage recipe is basically a blank slate, so feel free to customize the flavors as much as you like! Here are some ideas to get you started:

Change the seasonings – Season the cabbage with garlic powder, onion powder, and/or smoked paprika.
Parmesan-crusted – During the last 5 minutes of roasting, sprinkle freshly grated parmesan cheese over each wedge and continue roasting until the cheese melts, turns golden brown, and crisps.
Cheesy cabbage wedges – When they’re hot out of the oven, sprinkle feta, goat, or blue cheese crumbles over the cabbage.
Top with toasted nuts – Sprinkle lightly toasted pine nuts, almonds, pecans, walnuts, sunflower seeds, or sesame seeds for crunch.
Crumbled bacon – The smoky crunch goes really well with the crisp-tender cabbage. Cook the bacon until it’s nice and crispy, then crumble it over the cabbage wedges right before serving.
Fresh garnishes – Consider garnishing the cabbage with fresh parsley, chives, or grated citrus zest.

Serving suggestions

I love serving this cabbage as a side dish with meaty main courses like chicken, pork chops, steak bites, or roasted salmon, but it can also be enjoyed as a light vegetarian main dish. Pair it with a side of mashed potatoes, three bean soup, or air fryer tofu for a complete meal.

As for the serving sauce, garlic aioli is my first choice, but you have many other delicious options. You could opt for a creamy tahini sauce, spicy sriracha mayo, chipotle aioli, balsamic glaze, pesto, lemon yogurt sauce, or zhoug sauce instead.

Can I roast other vegetables with the cabbage wedges?

Yes, you can roast the cabbage with carrots, halved brussels sprouts, sliced onions, or bell pepper strips seasoned with olive oil, salt, and pepper. Roast them on the same baking sheet as the cabbage or a separate sheet if the veggies are crowded.

How long do cabbage wedges take to roast in the oven?

It can vary depending on the size of your wedges, but they usually take about 35 to 40 minutes. I recommend roasting the wedges at 400°F for the first 20 minutes, then flipping and roasting them for another 15 to 20 minutes or until they’re deeply browned with charred edges and a soft, tender interior.

Can I grill the cabbage wedges instead?

Absolutely! Simply brush the cabbage wedges with olive oil, salt, and pepper, then fire them on a medium-high heat grill or grill pan for 5 to 7 minutes per side.

Can I air fry the wedges instead?

Yes, the air fryer is another excellent option. Lay the seasoned cabbage wedges in a single layer in the air fryer basket and air fry at 375°F for 15 to 20 minutes, flipping halfway, or until the wedges are golden brown and crispy. You may need to cook them in batches depending on the size of the air fryer basket.

Storage

Refrigerator: Store the leftover cabbage wedges in an airtight container in the fridge for 3 to 4 days.

Freezer: Lay the cooled wedges in a single layer on a baking sheet and freeze until solid. Transfer the frozen wedges to an airtight freezer bag and freeze for up to 3 months.

Reheating: To reheat, bake the chilled or frozen leftover cabbage at 375°F for about 10 to 15 minutes until they’re heated through and crispy again.

More vegetarian side dishes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!