Roasted Cabbage Wedges are simple, flavorful, and quick to prepare. Brushed with olive oil, seasoned, and finished with crunchy bacon and a drizzle of balsamic glaze, they make an excellent side dish or light main.
Cabbage is a versatile vegetable: it can be shredded into coleslaw, tossed into salads, simmered in soups, or fermented into sauerkraut. Roasting cabbage transforms its flavor, concentrating sweetness and adding crisp, caramelized edges that make it especially satisfying.
These roasted cabbage wedges are among our favorite preparations. A single head of green cabbage is sliced into wedges, brushed with olive oil, seasoned, and roasted until tender with nicely browned edges. A final touch of balsamic glaze and crumbled bacon adds sweet-tangy contrast and crunchy richness.
How to Make Roasted Cabbage Wedges:
These wedges are easy to prepare and require only one pan. Total time from start to finish is about 25–35 minutes.
Start by preheating your oven to 450°F and lining a large baking sheet with foil for easier cleanup. Remove any loose outer leaves from the cabbage, wash, and dry it well. With a sharp knife, cut through the core and divide the head into 8 equal wedges. If you prefer, trim the core from each wedge.
Arrange the wedges in a single layer on the prepared baking sheet, keeping the layers intact so the pieces hold together while roasting. Using a pastry brush, lightly coat the tops and sides with olive oil, then season with salt, pepper, garlic powder, and onion powder.
Carefully flip each wedge and brush the other side with the remaining oil, then sprinkle with the remaining seasonings. Roast for 10 minutes, then use a spatula to gently turn each wedge to brown the other side. Roast an additional 10–15 minutes until the edges are golden to dark brown and the cabbage is tender but still has some chew.
Remove from the oven, drizzle with balsamic glaze, and top with crumbled bacon or bacon bits. Serve right away while warm.
What other flavors taste good on roasted cabbage?
If balsamic and bacon aren’t your preference, roasted cabbage pairs well with many other flavors. Keep it simple with olive oil, salt, pepper, garlic powder, and onion powder, or try:
- Grated Parmesan cheese
- Fresh lemon juice or lemon zest
- Chopped walnuts or toasted almonds
- A splash of red wine vinegar
- Crumbled feta or goat cheese
What do you serve with roasted cabbage?
Roasted cabbage complements a wide range of mains. Some great pairings include:
- Corned beef
- Steak with mushroom sauce
- Polish sausage
- Mashed sweet potatoes
- Roasted potatoes
Can you reheat roasted cabbage?
Roasted cabbage is best served fresh, but leftovers keep well for up to 3 days in the refrigerator. Reheat in a toaster oven or a conventional oven at 250°–300°F for about 7–10 minutes, or until warmed through. Reheating gently helps preserve texture and prevents the cabbage from becoming soggy.
Other side dishes you may love:
- Roasted Butternut Squash
- Frozen Roasted Vegetables
- Grilled Squash
- Caprese Salad
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Easy Roasted Cabbage Wedges
How to Video
What You’ll Need
For Cabbage:
- 1 head of green cabbage
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
For Garnish:
- ¼ cup bacon, crumbled
- 2 tablespoons balsamic glaze
How to Make It
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Preheat oven to 450°F and line a baking sheet with aluminum foil.
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Cut the cabbage into 8 wedges and trim the core if desired.
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Arrange wedges on the baking sheet and brush with half the olive oil. Season with half the salt, pepper, garlic powder, and onion powder.
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Flip the wedges, brush with the remaining oil, and add the remaining seasonings.
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Roast 10 minutes, carefully flip, then roast another 10–15 minutes until browned and tender.
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Serve immediately with crumbled bacon and a drizzle of balsamic glaze.
Suggested Equipment
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Sheet pan
Notes
For more tips and answers to common questions, refer to the recipe details above.