Crispy Roasted Lemon-Garlic Cabbage Wedges
This simple yet flavorful side dish features roasted cabbage wedges glazed with a bright, zesty lemon-garlic butter, perfect for complementing any main course.
Ingredients
For the Cabbage
- 1 medium head green cabbage (about 2 lbs or 900 g)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
For the Lemon-Garlic Finish
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tbsp 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
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Remove any loose or damaged outer leaves from the cabbage.
- Slice the head of cabbage into 8 uniform wedges, cutting through the core.
- Arrange the cabbage wedges on the baking sheet, brush with olive oil, and sprinkle with 1/4 tsp of salt and black pepper.
Roasting
- Roast for 15 minutes, then carefully flip each wedge and roast for another 15–20 minutes until tender and caramelized.
Lemon-Garlic Finish
- Melt the butter in a saucepan over medium heat, then add minced garlic and lemon zest, cooking for 1 minute.
- Remove from heat and whisk in lemon juice, the remaining salt, and red pepper flakes.
Glazing and Serving
- Remove roasted cabbage from the oven. Spoon or brush the lemon-garlic butter mixture over each wedge.
- Return to the oven for an additional 5 minutes.
- Garnish with chopped parsley and serve warm.
Notes
For a dairy-free option, substitute butter with vegan butter or olive oil. Add spices for variations.