Roasted Cabbage Wedges
These crispy roasted cabbage wedges are brushed with garlic herb olive oil and cooked at high heat until beautifully caramelized. Finished with a squeeze of fresh lemon, this Mediterranean-inspired side dish is simple, healthy, and full of bold flavor.
Equipment
- Large baking sheet
- Pastry Brush
- Chef’s Knife
- Small mixing bowl
Ingredients
- 1 head green cabbage
- 0.25 cup extra virgin olive oil
- 3 cloves garlic, minced
- salt, to taste
- black pepper, to taste
- 0.5 tsp dried oregano
- 0.5 tsp paprika
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C). Slice the cabbage into 1-inch wedges, keeping the core intact so the wedges hold together.
- In a small mixing bowl, whisk together olive oil, minced garlic, salt, pepper, oregano, and paprika.
- Arrange cabbage wedges in a single layer on a lined baking sheet. Brush both sides generously with the herb oil.
- Roast for 20–25 minutes, flipping halfway through, until the edges are golden and caramelized.
- Optional: Broil for 1–2 minutes at the end for extra crispy edges.
- Remove from oven and drizzle with fresh lemon juice before serving.
Notes
Do not overcrowd the pan—a single layer of wedges allows the cabbage edges to caramelize properly. For extra crispiness, broil for 1–2 minutes at the end of roasting.