Roasted Cabbage Wedges Recipe
I teach five recipes in a typical cooking class and there’s usually a dark horse in there — a dish that no one is expected to be wowed by, but ends up being the surprise hit of the menu. Case in point is this recipe for roasted cabbage wedges, which everyone went crazy over and I heard multiple times, “I wasn’t thinking this was going to be anything special, but I love it!”
First of all, no one is ever wowed by cabbage, sadly. I am a huge fan of the whole cabbage fam, and wrote about it in one of my recent Friday Favorites posts. It’s such a nutritious, VERSATILE, inexpensive, and delicious veg which is grown domestically all year round. Most people think cabbage and think cole slaw, which is fine but there are many, many more delicious (and healthful) ways to enjoy cabbage.
Roasting cabbage will change your mind about this under-appreciated vegetable. It has become my favorite, and my family’s favorite, way to eat cabbage. Even Mr. Picky, my now 11-year-old son, likes it! That is cause for celebration here because there are very few cooked vegetables he likes. And even more reason for me to share this recipe plus this could not be easier to make.
Even though I call these “wedges,” I know they’re more like slabs. But the word “slab” is really unsexy and possibly a turn-off, so I had to do a little creative marketing here. When cabbage is roasted, it becomes very mild and sweet, almost buttery. If you’re lucky, the edges will get a little crispy and kind of smoky. For my family, I just serve the cabbage roasted as is, but I did teach this in my class with a lemony-mustard drizzle just for fun. I’ve also seen images on Pinterest and elsewhere where people take the roasted cabbage and separate the layers and make it feel like noodles. So clever!
I prefer to use a saturated fat like coconut oil when I cook at higher temps (like 400 degrees) because it doesn’t oxidize and create free radicals like an unsaturated fat does, like olive oil. I don’t think the cabbage tastes like coconut AT ALL, but coconut oil just makes the cabbage taste sweeter. I am in love with coconut oil-roasted veggies like sweet potato, winter squashes, carrots, cauliflower and broccoli. Give it a try sometime. If you are allergic to coconut oil or you just detest it, feel free to use olive oil in an equal amount. Roast these babies up and serve them with basically anything — poultry, fish, rice pilaf, cauliflower mashed potatoes and so on. It’s the perfect comfort food that won’t weigh you down and likely to fit into your January resolutions!
- 1 head of green cabbage, cut through the core into 1-inch thick rounds
- 2-3 Tablespoons melted unrefined virgin coconut oil (or olive oil)
- sea salt and freshly ground black pepper to taste
- Dressing: (cabbage is perfectly delicious without the dressing)
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- a pinch of sea salt and freshly ground black pepper
- 3 Tablespoons of finely chopped fresh chives
- 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- Preheat oven to 400 degrees. Line a rimmed baking sheet with unbleached parchment paper.
- Brush the cut side of each cabbage round with oil and place in one layer on the prepared sheet. Sprinkle with salt and pepper to taste.
- Roast cabbage, about 40-45 minutes, flipping over after 20 minutes. Cabbage should be tender and lightly golden around the edges.
- Whisk dressing ingredients together in a medium bowl. Drizzle cabbage with dressing if desired.
19 Comments
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Pamela you did it again!!!!! Another healthy recipe that will be on regular rotation in my house. Here’s how this new recipe went down:
Me: (Places dish of cabbage on the table, hesitantly wondering what my pessimistic husband will say)
Hubs: What’s that?
Me: It’s roasted cabbage.
Hubs: I think I like this.
Me: (delighted) Oh yeah? How do you know?
Hubs: (In all seriousness) I think I’ve had burnt cabbage before and I liked it.
I’ll spare you the burnt v. roasted education I gave hubs after that comment (they were cooked perfectly). But long story short he did like them, and so did I. They were even great as leftovers! Winner!
Hilarious! Happy you gave this recipe a try. It’s one of those recipes no one expects to like until they try it.
You are right, this is surprisingly delicious. I used olive oil instead of coconut oil and did not use the dressing. My family and I were not fans of cabbage, but this recipe has changed our minds.
Isn’t it?! That’s exciting that you found a way to enjoy cabbage. It’s soooo good for you!
Making this tonight for dinner. It’s homegrown cabbage time of year here in Wisconsin!! Read about you in WSJ this past weekend, the interview with Jessie Baylin. I love your recipes!!
Thanks, Sally. Nothing beats homegrown produce!
Thank you for your response. I made the purple cabbage wedges tonight. They were so delicious!!! My 9 year old son and I loved them. My picky 6 year old daughter tried them liked them too! I don’t add pepper to my cooking and the cabbage wedges still tasted really good with the oil and salt!!!! Thank you for another fantastic dish!!
That’s amazing! Thanks for checking back in!
Hi Pam! This looks delicious. Can I use purple cabbage for this recipe too?
I don’t see why not. Let me know if you try it!
Can i do this recipe day before
Sure! Reheat in a 350 oven until warm.
Perhaps cabbage steaks instead of slabs or wedges. But a rose by any other name…this looks amazing and I will have to give it a whirl.
Yes! Cabbage steaks! Thanks!
Hi Pamela!
Does this taste good at room temp? Would like to make ahead for lunch with friends. Thanks!
I think it depends on how far in advance you made them and how cool your house is. The coconut oil could get a little gloopy if it’s left out too long. What you can do is make the dressing (if you’re using it) a day ahead. Cut your cabbage a day ahead and then roast it an hour or two before you want to serve it. Sound like a plan?
I will give it a try! Thank u!