Cabbage is often overlooked, but roasting it is truly a game-changer. High heat brings out the vegetable’s natural sweetness, giving it a caramelized, tender-crisp texture that is simply irresistible. These crispy roasted lemon-garlic cabbage wedges take that caramelized goodness and finish it with a bright, zesty burst of lemon-garlic butter that melts into every layer.
This recipe is the perfect, easy side dish for any meal. It is quick to prep, requires just one pan, and the flavor profile—savory, sweet, and bright—pairs beautifully with everything from a hearty roast to a simple piece of fish. Say goodbye to boiled cabbage; this simple roasting trick will turn this humble vegetable into a family favorite.
Why You’ll Love This Recipe
- Sweet and Savory Flavor: Roasting caramelizes the cabbage, while the lemon and garlic sauce adds a punch of savory brightness.
- Tender-Crisp Texture: The edges get beautifully browned and slightly crispy, while the interior layers remain tender and soft.
- One-Pan Simplicity: The entire dish is cooked on a single baking sheet, minimizing cleanup.
- Healthy and Low-Carb: This is a wonderfully nutritious, high-fiber, and naturally low-carb side dish.
- Quick Prep: Most of the cooking time is hands-off, leaving you free to focus on the main course.
Ingredients
For the Cabbage
- 1 medium head green cabbage (about 2 lbs or 900 g)1
- 2 tbsp (30 ml) extra virgin olive oil
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
For the Lemon-Garlic Finish
- 4 tbsp (60 g) unsalted butter2
- 1 tbsp (15 ml) fresh lemon juice3
- 1 tbsp (15 g) garlic, minced (about 3-4 cloves)
- 1/2 tsp grated lemon zest (optional, for maximum lemon flavor)
- Pinch of crushed red pepper flakes (optional, for heat)
- Optional Garnish: Chopped fresh parsley
Equipment
- Large, rimmed baking sheet
- Small saucepan
- Pastry brush
- Sharp knife and cutting board
- Whisk
Step-by-Step Instructions
1. Prep and First Roast
- Preheat and Prep Cabbage: Preheat your oven to 425°F (220°C).4 Remove any loose or damaged outer leaves from the cabbage. Slice the entire head of cabbage from top to bottom into 8 uniform wedges, making sure to cut straight through the core so that the wedges stay intact.
- Season: Arrange the cabbage wedges in a single layer on the baking sheet. Brush both sides of the wedges with the olive oil. Sprinkle evenly with 1/4 tsp of the salt and all of the black pepper.
- Roast: 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. Make the Lemon-Garlic Finish
- Infuse Butter: While the cabbage finishes roasting, melt the unsalted butter in a small saucepan over medium heat.5 Add the minced garlic and lemon zest (if using) and cook for about 1 minute until the garlic is fragrant and lightly golden (do not let it burn).
- Mix Sauce: Remove the pan from the heat. Whisk in the fresh lemon juice, remaining 1/4 tsp of salt, and red pepper flakes (if using).
3. Glaze and Finish
- Glaze: Remove the pan of roasted cabbage from the oven. Spoon or brush the warm lemon-garlic butter mixture evenly over both sides of each cabbage wedge, allowing the butter to seep into the layers.
- Final Bake: Return the pan to the oven for 5 minutes to let the sauce penetrate the cabbage and the edges of the butter caramelize slightly.6
- Serve: Sprinkle with chopped fresh parsley (if using) and serve immediately while the wedges are still warm and the flavor is bright.
Substitutions and Variations
- Dairy-Free/Vegan: Substitute the unsalted butter in the finish with vegan butter sticks or extra virgin olive oil. The flavor will still be fantastic and zesty.
- Acid: For a slightly different tang, substitute the lemon juice with red wine vinegar or white balsamic vinegar.
- Spice: Add 1/2 teaspoon of smoked paprika to the initial seasoning mix before roasting for an earthy, smoky flavor base.
- Cheesy Topping: For a savory finish, sprinkle 2–3 tablespoons of grated Parmesan cheese over the wedges during the last 5 minutes of the final bake.
Pro Tips and Common Mistakes to Avoid
- Keep the Core Intact: The core is what holds the cabbage wedge together while roasting and flipping. Leave a substantial part of the core attached; you can easily cut it away on your plate if you don’t want to eat it.
- High Heat is Best: Roasting at 425°F (220°C) is ideal because the high heat helps the cabbage caramelize and soften in a short amount of time, giving you tender interiors and slightly crispy exteriors.7
- Don’t Crowd the Pan: Arrange the wedges in a single layer and make sure they aren’t tightly packed. If they are too close, they will steam instead of roasting and won’t develop those coveted caramelized edges.
- Make the Sauce Last: Adding the lemon and garlic at the very end ensures the flavors are bright and fresh, rather than dulling or burning during the long roasting time.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can slice the cabbage into wedges and make the lemon-garlic butter sauce up to 1 day in advance. Store the wedges (unseasoned) wrapped in the refrigerator and the sauce in an airtight container in the fridge. Gently warm the sauce before brushing it on the roasted cabbage.
- Storage (Leftovers): Store leftover, cooled wedges in an airtight container in the refrigerator for up to 3 days.
- Freezing: We do not recommend freezing roasted cabbage, as the high water content will cause it to become mushy when thawed.8
- Reheating: To restore the crispy edges, reheat the wedges on a baking sheet in a 400°F (200°C) oven or a toaster oven for 5–10 minutes. Avoid the microwave.
Serving Suggestions
These zesty cabbage wedges are an incredibly versatile side dish. They are a classic pairing for corned beef or pork roast. They also pair wonderfully with grilled steak, baked salmon, or hearty comfort dishes like macaroni and cheese or a simple sausage and bean casserole.
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: Does the core need to be removed before cooking?
A: No! You should leave the core intact while cooking. It acts as a natural binder, holding all the leaves of the wedge together. You can easily cut it off on your plate if you don’t want to eat it.
Q: How do I get my wedges extra caramelized?
A: To get a deeper char and caramelization, roast the cabbage at 450°F (230°C) and let the wedges cook longer on the initial side (about 20 minutes) before flipping.9 You can also roast them without parchment paper for more direct contact with the pan.
Q: Can I use red cabbage instead of green?
A: Yes, red cabbage works, but the cooking time may be slightly longer, as red cabbage is often denser. The taste will be similar, but red cabbage is less sweet than green cabbage when roasted.
Q: How do I prevent the cabbage from smelling up my house?
A: Roasting cabbage tends to smell much less than boiling or steaming it. To minimize the odor, ensure your oven vent is working well and add a pinch of dried thyme or rosemary to the roasting oil.
Q: Should I cover the cabbage with foil during roasting?
A: No, do not cover the cabbage. Covering the pan traps steam, which will prevent the cabbage from roasting and caramelizing, resulting in soft, boiled-like wedges instead of tender-crisp ones.
