Roasted Cabbage Wedges at home
- Yield 8
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Roasted Cabbage Wedges at home is a dinner recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 head green cabbage
- 2 Tbsp. olive oil
- kosher salt and freshly-ground black pepper
- (see additional ingredient options below)
Method
Warm oven to 450 degrees F. Line a large baking sheet with aluminum foil.
Slice the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Lay out the wedges in a single layer on the prepared baking sheet.
Take a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn cabbage wedges carefully, then repeat on second side.
Bake cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Plate while it is hot, and finish with lemon if desired.
Kitchen notes
- Fresh lemon juice (then finish afterwards with lemon wedges)
- Small diced uncooked bacon (it will roast and cook along with the cabbage)
