Roasted Cabbage Wedges
Tender and silky in the middle with browned, toasty edges, these **Roasted Cabbage Wedges** are one of the simplest fall side dishes you can make. A little olive oil, salt, pepper, and a two-step roasting method turn an inexpensive head of cabbage into something surprisingly delicious.
This is exactly the kind of side dish I love in the fall. Cabbage is inexpensive, keeps well, and doesn't need much fussing to taste good.
The secret here is to **steam the cabbage first, then caramelize it**.
Covering the pan tightly with foil during the first part of cooking traps the steam and lets the cabbage become wonderfully soft and silky without drying out. Then the foil comes off, the oven temperature goes up, and those tender wedges get a second blast of heat that creates all those delicious browned and toasty bits around the edges.
Equipment
- 1 Sheet pan
- 1 Sheet of Foil
Ingredients
- - 1 medium head green cabbage
- - 2–3 tablespoons extra-virgin olive oil
- - Kosher salt to taste
- - Freshly ground black pepper to taste
Instructions
- Preheat the oven to **400°F**.
- Cut the cabbage in half through the core. Remove most of the tough center core, leaving just enough at the base to help hold the leaves together.
- Cut each cabbage half into relatively thin wedges.
- Arrange the cabbage wedges in a single layer on a large rimmed baking sheet or cookie sheet.
- Drizzle the wedges generously with extra-virgin olive oil. Turn them gently so both sides get a little oil, then season well with salt and freshly ground black pepper.
- Cover the baking sheet **tightly with aluminum foil**. This is important—the foil traps the moisture and allows the cabbage to steam as it roasts.
- Roast at **400°F for 30 minutes**.
- Remove the pan from the oven and carefully take off the foil. Watch for the hot steam when you uncover the pan.
- Increase the oven temperature to **425°F** and immediately return the uncovered cabbage to the oven.
- Roast for about **10 minutes more**, or until the edges and bottoms begin to caramelize and develop those wonderful dark, toasty spots.
- Serve hot.
- ## What You're Looking For
- Don't pull the cabbage out just because it's tender.
- The best part of this recipe is the contrast between the **silky, almost buttery interior** and the **deeply browned edges**. Let those outer leaves get a little dark and crispy—that's where a lot of the flavor is.
Notes
Coffee Homestead Tip
When trimming the core, don't remove every bit of it. Leaving a small portion attached to each wedge helps keep the cabbage together while it cooks. You want individual wedges on the pan rather than a pile of loose cabbage leaves.
And don't skip the foil.
Roasting cabbage uncovered from the beginning can dry the thinner leaves before the thicker parts become tender. Steaming it under foil first gives you soft, silky cabbage; finishing it uncovered at higher heat gives you the caramelization.
**Silky first. Toasty second. That's the trick.**
What to Serve With Roasted Cabbage
This is especially good alongside hearty fall meals such as meatloaf, roast chicken, pork chops, pot roast, smoked sausage, or a simple steak.
Add mashed potatoes or fresh bread and you've got exactly the kind of cool-weather supper that belongs on a farmhouse table.
Variations
The basic olive oil, salt, and pepper version is hard to beat, but once you've made it that way, there are a few easy variations worth trying.
**Garlic:** Add a little garlic powder with the salt and pepper.
**Parmesan:** Sprinkle freshly grated Parmesan over the cabbage for the last few minutes of roasting.
**Bacon:** Scatter crisp bacon over the finished cabbage just before serving.
**Lemon:** A squeeze of fresh lemon juice after roasting brightens the whole dish.
**Balsamic:** Drizzle just a little balsamic vinegar or balsamic glaze over the finished wedges for a sweet-tangy contrast.
Storage & Reheating
Store leftover roasted cabbage in a covered container in the refrigerator for up to 3–4 days.
For the best texture, reheat it uncovered in a **425°F oven** until hot. The microwave works in a hurry, but the oven does a much better job of bringing back those browned edges.
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