Cabbage is often thought of as a tough, boiled vegetable, but roasting it transforms this humble ingredient into a tender, caramelized, and intensely savory side dish. These caramelized garlic-butter roasted cabbage wedges get beautifully crisp edges from high heat, and are finished with a bright, buttery sauce infused with fresh garlic and lemon juice that seeps into every tender layer.
This recipe is proof that simple techniques yield the best results. It requires only one pan and a few basic ingredients, making it an ideal, healthy, low-carb side for any meal. The combination of sweet caramelization and sharp, zesty garlic butter is addictive and guaranteed to turn cabbage skeptics into fans.
Why You’ll Love This Recipe
- Flavor Transformation: Roasting coaxes the natural sweetness out of the cabbage, creating a rich flavor profile.
- Tender-Crisp Texture: High heat ensures the outer leaves are crispy and browned while the thick, inner layers remain tender.
- One-Pan Simplicity: The entire dish, including the initial roasting and the final glaze, is completed on a single baking sheet.
- Low-Carb Comfort: It’s a satisfying, high-fiber, and naturally low-carb side dish that pairs well with hearty meats.
- Bright Finish: Adding the fresh garlic and lemon juice at the end keeps the flavor punchy and prevents the garlic from burning.
Ingredients
For the Roasted Cabbage
- 1 medium head green cabbage (about 2 lbs or 900 g)
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tsp Kosher salt, divided
- 1/4 tsp black pepper
For the Garlic-Lemon Butter
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 g) fresh garlic, minced (about 4 cloves)
- 1 tbsp (15 ml) fresh lemon juice
- Pinch of crushed red pepper flakes (optional)
- Optional Garnish: Flaky sea salt and chopped fresh parsley
Equipment
- Large, rimmed baking sheet
- Small saucepan (for the butter)
- Pastry brush
- Sharp knife
Step-by-Step Instructions
1. Prep and First Roast
- Preheat and Cut: Preheat your oven to 425°F (220°C). Remove any loose outer leaves from the cabbage. Cut the cabbage from top to bottom into 8 equally sized wedges, ensuring you cut through the core to keep the leaves attached.
- Season: Arrange the wedges in a single layer on the baking sheet. Brush both sides of the wedges with the olive oil. Sprinkle with 1/2 tsp of the salt and the black pepper.
- Roast (First Half): Roast for 15 minutes. Carefully flip each wedge using a sturdy spatula. Roast for another 15–20 minutes, or until the cabbage is tender and the edges are starting to caramelize and turn golden brown.
2. Prepare the Garlic Butter Finish
- Infuse Butter: While the cabbage finishes roasting, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute until the garlic is fragrant and very lightly golden. Do not let the garlic burn.
- Mix Sauce: Remove the pan from the heat. Whisk in the fresh lemon juice and the remaining 1/2 tsp of salt. Set aside.
3. Glaze and Serve
- Glaze: Remove the pan of roasted cabbage from the oven. Immediately brush the warm garlic-lemon butter mixture generously over both sides of each cabbage wedge.
- Final Bake (Optional): If you prefer a crispier crust, return the pan to the oven for 3–5 minutes to let the butter penetrate and the edges crisp up further.
- Serve: Transfer the hot wedges to a platter. Drizzle with any remaining butter from the pan. Garnish with flaky sea salt and chopped fresh parsley. Serve immediately.
Substitutions and Variations
- Dairy-Free/Vegan: Substitute the butter with vegan butter sticks or use extra olive oil for the glaze.
- Tangy Finish: For a richer, deeper flavor, substitute the lemon juice with balsamic vinegar or apple cider vinegar.
- Extra Crunch: Sprinkle toasted sesame seeds or crushed bacon bits over the finished wedges just before serving.
- Cheese Finish: In the final 5 minutes of roasting, sprinkle 1/4 cup of grated Parmesan cheese over the wedges before adding the garlic butter.
Pro Tips and Common Mistakes to Avoid
- Leave the Core: Make sure each wedge has a piece of the core attached. This is what prevents the layers from falling apart during the high-heat roasting and flipping process.
- High Heat is Essential: The oven temperature of 425°F (220°C) is key to the texture. It cooks the inside while caramelizing and crisping the outside.
- Watch the Garlic: Garlic burns easily, especially in butter. Remove the saucepan from the heat the moment the garlic begins to turn golden to ensure a sweet, savory flavor rather than a bitter, burnt one.
- No Crowding: Ensure the cabbage wedges are in a single layer on the baking sheet to allow the steam to escape. Crowded vegetables will steam and become soft.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can slice the cabbage and make the lemon-garlic butter sauce up to 1 day in advance. Store the sauce in an airtight container in the refrigerator (it will solidify). Store the cabbage wrapped in plastic.
- Storage (Leftovers): Store leftover, cooled wedges in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended.
- Reheating: Reheat the wedges on a dry baking sheet in a 400°F (200°C) oven or a toaster oven for 8–10 minutes to bring back the crispness.
Serving Suggestions
These flavorful wedges are a perfect companion for rich, savory meals. They are classic with corned beef or pork, and they pair wonderfully with grilled steak, lamb, or simple baked chicken.
Approximate Nutrition
- Yields: 4 servings (2 wedges per serving)
- Serving Size: 1/4 of the recipe
- Calories: 180 kcal
- Protein: 3 g
- Fat: 16 g
- Carbohydrates: 8 g
Note: These are approximations and can vary based on the size of the cabbage and the amount of butter used.
FAQs
Q: Can I use garlic powder instead of fresh minced garlic?
A: Yes, you can. Substitute the fresh garlic with 1 teaspoon of garlic powder. Sprinkle the garlic powder over the cabbage along with the salt and pepper before roasting (step 1).
Q: Why do I need to use butter when I already used olive oil?
A: The olive oil is used to protect the cabbage during high-heat roasting. The butter is used in the final step to create a rich, savory emulsion with the lemon juice that adds a finishing depth of flavor that oil alone cannot match.
Q: Can I cut the cabbage into smaller pieces?
A: Yes, you can cut the cabbage into 1-inch chunks or “steaks” (slices), but keep the pieces uniform. The overall roasting time will be similar, but you may need to stir them more frequently.
Q: How can I add a spicy kick?
A: Add a generous pinch of crushed red pepper flakes to the garlic butter (step 2) or sprinkle a dash of cayenne pepper over the wedges before serving.
Q: What is the best kind of cabbage to use?
A: Green cabbage is the most common and works perfectly. You can also use Savoy cabbage or even red cabbage, though red cabbage may take a few minutes longer to soften.
Caramelized Garlic-Butter Roasted Cabbage Wedges
Equipment
- Large rimmed baking sheet
- Small saucepan for melting butter
- Pastry brush
- Sharp Knife
Ingredients
- 1 medium head green cabbage (about 2 lbs or 900 g)
- 2 tbsp extra virgin olive oil
- 1 tsp Kosher salt, divided
- 1/4 tsp black pepper
- 4 tbsp unsalted butter
- 1 tbsp fresh garlic, minced (about 4 cloves)
- 1 tbsp fresh lemon juice
- 1 pinch crushed red pepper flakes (optional)
- flaky sea salt and chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Remove any loose outer leaves and cut the cabbage into 8 equal wedges through the core.
- Arrange the wedges on a large baking sheet. Brush both sides with olive oil and season with 1/2 tsp salt and black pepper.
- Roast for 15 minutes, flip carefully, then roast another 15–20 minutes until golden and caramelized at the edges.
- While roasting, melt butter in a small saucepan over medium heat. Add minced garlic and red pepper flakes (if using). Cook 1 minute until fragrant and lightly golden. Remove from heat and whisk in lemon juice and remaining salt.
- Brush the roasted cabbage wedges with the garlic butter. Return to oven for 3–5 minutes if desired for extra crisp edges.
- Transfer to a platter, drizzle with remaining butter, and garnish with flaky salt and parsley. Serve immediately.
