These roasted cabbage wedges are one of my favorite side dishes. If you haven’t roasted cabbage before, you’ve got to give it a try—it turns nutty, tender and irresistible. The outer leaves become crispy, almost like kale chips, while the inner leaves turn tender and sweet. I love the interplay of textures, and even more importantly, I love the flavor, which is surprisingly mild (with none of the sulphuric punch of boiled cabbage). Don’t miss the video below!
Ingredients
Roasting cabbage is seriously simple and involves just two ingredients (three if you count salt and pepper):
- Green cabbage: You’ll need a small head of cabbage (or half of a large head). Look for a head that feels heavy for its size, without brown spots.
- Neutral vegetable oil: Any neutral oil will work. I use safflower, but sunflower or grapeseed are also good choices.
- Salt and pepper: Salt and pepper are critical for bringing out the flavors (duh).
How to make roasted cabbage wedges
- Cut the cabbage into wedges. You can see how I do this in the video below.
- Arrange the cabbage wedges on a parchment-lined baking sheet, and drizzle them with oil. Use your fingers to rub the oil over all the wedges, then season them with salt and pepper.
- Flip the cabbage wedges over and do the same thing to the other sides.
- Roast the wedges until they’re browned and crispy along the edges, about 25 minutes. Flip them over and roast them for 5-10 minutes longer, until tender.
I can't help myself from sneaking the dark brown crispy leaves directly off the baking sheet once the cabbage is out of the oven - they're salty and nutty and totally addictive (and hey, the cook gets first dibs!).
Roasted cabbage wedges with bacon
While you can stop there and serve the cabbage just as it is (and it’s delicious!), if you want to take it over the top you can incorporate one of cabbage’s besties: BACON! (p.s. I wish I was besties with bacon.)
Warm bacon vinaigrette
A warm bacon vinaigrette not only gives the cabbage a smokey bacon flavor, but it also provides zippiness from sherry vinegar, brightness from Dijon mustard and a touch of sweetness from maple syrup. This lightened up version swaps out most of the bacon drippings for olive oil (don’t worry, you’ll still get plenty of bacon flavor). It’s easy to make and can be whipped up while the cabbage roasts.
- Cook 4 slices of chopped bacon until crisp; transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of the drippings.
- Add olive oil and chopped shallots. Cook until the shallots are tender, then pour in sherry vinegar and scrape up the brown bits on the bottom of the pan.
- Remove the pan from the heat and whisk in Dijon mustard and maple syrup.
The vinaigrette can be made a couple hours ahead and then reheated before serving. It’s also fabulous over spinach or hardy green salads, as well as on white fish and scallops!
What to serve with roasted cabbage wedges
The roasted cabbage wedges are an excellent side dish to roasted meats and fish. They're also perfect on St. Patrick's Day (or any day!) alongside sausages or corned beef. Chop up leftover roasted cabbage (with the bacon, if using) and toss it with spaghetti and parmesan cheese - it’s one of Ella’s favorite pasta dishes and is a great way to turn kids into cabbage lovers!
Equipment you'll need
- You'll need one large baking sheet for this recipe. It's worth investing in a heavy-duty rimmed baking sheet, which will allow for consistent, even cooking. If you don't have a large one you can use two smaller baking sheets.
- Lining the baking sheet with parchment paper not only prevents the cabbage from sticking, but it also makes clean-up a breeze. I love these pre-cut parchment sheets.
- For a bit of garlic flavor, you can sprinkle the cabbage wedges with garlic powder before roasting.
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Other easy side dishes to try:
Watch the video!
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Get the recipe!
Roasted Cabbage Wedges (with an optional Warm Bacon Vinaigrette!)
Ingredients
Roasted Cabbage
- 1 small head green cabbage, halved lengthwise then cut into 1-inch wedges (see video above)
- 2 tablespoons neutral vegetable oil
- Salt and freshly ground black pepper
Warm Bacon Vinaigrette
- 4 ounces bacon (4 strips), diced
- 2 tablespoons extra virgin olive oil
- 1 small shallot, minced (about 3 tablespoons)
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- Salt and freshly ground black pepper
- Chopped chives, for serving (optional)
Instructions
Roast the cabbage
- Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.
- Arrange the cabbage wedges on the baking sheet in a single layer and drizzle with 1 tablespoon of the oil. Rub the oil over the wedges to coat. Sprinkle with salt and pepper. Flip each wedge over and do the same to the other side.
- Roast the cabbage wedges until the bottoms and edges are browned (the edges should be pretty dark), about 25 minutes. Flip the wedges over and roast until browned on the other side and tender in the center, 5-10 minutes longer. If you’re making the vinaigrette, make it while the cabbage cooks. Otherwise, go ahead and serve the cabbage while warm!
Make the warm bacon vinaigrette
- Cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Discard all but 1 tablespoon of fat from the skillet. Pour in the olive oil, and add the shallots. Cook over medium heat, stirring, until the shallots are softened but not browned, about 2 minutes.
- Add the vinegar and stir, scraping up the browned bits on the bottom of the pan. Remove the pan from the heat and whisk in the Dijon and maple syrup. Season with salt and pepper. Do Ahead: The dressing sit at room temperature for up to 2 hours. Reheat it gently before using.
Serve
- Transfer the roasted cabbage to a platter and drizzle with the vinaigrette. Sprinkle with the cooked bacon. If you’d like to gussy things up, garnish the platter with chopped chives.
Notes
- If the cabbage wedges break apart when you flip them, just nestle them back together (they'll taste just as delicious!)
- You'll need one large baking sheet for this recipe. It's worth investing in a heavy-duty rimmed baking sheet, which will allow for consistent, even cooking. If you don't have a large one you can use two smaller baking sheets.
- Lining the baking sheet with parchment paper not only prevents the cabbage from sticking, but it also makes clean-up a breeze. I love these pre-cut parchment sheets.
Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!
Jill Berger says
Will this work with red cabbage? Or is it too bitter?
Nicki Sizemore says
Hi Jill, yes!! This recipe works great with red cabbage too. I hope you enjoy!