Roasted Cabbage Wedges (Print Version)

Tender roasted cabbage with crispy edges, seasoned with garlic and paprika.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), outer leaves removed

→ Seasoning

02 - 3 tbsp olive oil
03 - 1½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - 1 tbsp lemon juice

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the cabbage into 8 equal wedges, keeping the core intact so the wedges hold together during roasting.
03 - Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
04 - Brush both sides of each wedge with olive oil. Sprinkle evenly with salt, pepper, garlic powder, and smoked paprika.
05 - Roast for 20-25 minutes, flipping the wedges halfway through cooking, until edges are crisp and browned and centers are tender.
06 - Remove from oven. Drizzle with lemon juice and sprinkle with chopped parsley before serving warm.

# Expert Tips:

01 -
  • The high heat transforms ordinary cabbage into something extraordinary with caramelized edges and tender, sweet centers
  • Its incredibly forgiving and cheap, making it perfect for weeknight dinners when you want something delicious without the fuss
02 -
  • Overcrowding the pan will steam the cabbage instead of roasting it, so use two sheets if needed
  • The core softens during roasting and becomes surprisingly tender, so dont try to remove it
03 -
  • Let the wedges sit for 5 minutes after roasting to develop even more flavor
  • Use a pastry brush for even oil coverage, which ensures better browning

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