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Oven Roasted Cabbage Wedges

A comforting side dish of roasted cabbage wedges seasoned with olive oil, salt, and pepper, bringing out sweet, nutty flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 88
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cabbage (green) Look for a heavy head with tight, firm leaves.
  • 1/4 cup olive oil Can swap for avocado oil.
  • to taste kosher salt Season generously.
  • to taste freshly ground black pepper Season generously.
Optional Ingredients
  • lemon wedges For serving.
  • crushed red pepper flakes For serving.

Method
 

Preparation
  1. Preheat the oven to 425°F. Line a half sheet pan with foil for easier cleanup.
  2. Remove any wilted or tough outer leaves from the cabbage. Cut the head into 8 equal wedges, keeping some of the core intact.
Cooking
  1. Place the wedges in a single layer on the prepared pan. Brush all sides with olive oil and season well with kosher salt and freshly ground black pepper.
  2. Roast the cabbage for 15 minutes. Carefully flip each wedge and roast for another 10 to 20 minutes until edges are browned and the center is tender.
Serving
  1. Move the cabbage to a serving plate. Finish with lemon wedges and crushed red pepper flakes if desired. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is possible for up to 2 months, but texture may soften. Reheat on the stovetop for better texture.