Roasted Cabbage Wedges Recipe

Are you looking for a new side to try for your next dinner? If so, then this recipe for roasted cabbage may be just what the doctor ordered. Recipe developer Hayley MacLean came up with this wonderful dish that boasts a lemon-garlic sauce with a hint of heat (thanks to red pepper flakes) that's sure to make your tastebuds dance.

There is a lot to love about this recipe, and MacLean does a great job explaining it. "What I like most about this recipe is how the cabbage soaks up all the wonderful marinade, which is tangy and savory and just a little sweet," MacLean says. "The warm, tender leaves are polka-dotted with creamy bites of feta, and the bit of parsley brings a fresh, herbaceous note to finish off this dish." 

Roasting is a great option for so many reasons. "Roasting cabbage brings out a natural sweetness in the cabbage while reducing the bitter notes in the final dish," MacLean shares. "The core gets to be a melt-in-your-mouth texture, while the edges stay wonderfully crispy. After roasting, cabbage is succulent, mild, and quite buttery!" 

Keep reading to find out how to make this fantastic dish.

Ready to get started? Before you do the actual preparation, you will need to get all of the ingredients. When you head to the store, begin in the produce section and grab a head of green cabbage. As with most roasting recipes, you will need a little bit of olive oil and unsalted butter. For flavor, be sure to pick up some garlic, lemon juice, and red pepper flakes. You will also need salt, pepper, and feta cheese. Last but not least, pick up a few sprigs of fresh parsley — you'll need the equivalent of a few tablespoons worth.

Once you have all of the ingredients, we can get down to business. Go ahead and preheat the oven to 400 F. That way, it has time to get hot while you do the rest of the prep work. Then, take out a baking sheet and line it with foil. As another layer of protection, lightly coat the foil with olive oil. The foil and olive oil will help prevent the cabbage from sticking to the pan and will make clean up a lot easier. 

Next, grab your eight cabbage wedges and place them on the baking sheet.

Take out a small mixing bowl and start adding ingredients. Begin with olive oil and melted butter. Next, toss in the lemon juice, garlic, and red pepper flakes. Stir to combine. Dip a brush into the mixture and brush both sides of the cabbage wedges; then, season the cabbage with salt and pepper. This is based on preference, so you can add as much or as little as you would like. 

"The sauce used on the cabbage is bright and earthy, with the lemon juice and garlic making up the main flavor profile, and the red pepper flakes bring just a touch of heat," MacLean says. "The butter and olive oil give it a velvety richness all forming into sweet, savory, and tangy deliciousness!" 

Do a quick check to make sure the oven has finished preheating. Pop the wedges in the oven for about 20-25 minutes. As the cabbage cooks, you will see the edges starting to brown, and the cabbage should get tender. Please note that the cooking time depends on the size of the cabbage, so it's best to frequently check. 

One great part of this recipe is all the health benefits of cabbage. "While often overlooked as a 'health food,' cabbage is actually a nutritional powerhouse. It has vitamins C and K, and is a great source of folate, which is important for cell growth and function," MacLean explains. "It is full of powerful antioxidants to help the body fight the damaging effects of oxidation, and is great for both digestive and cardiac health." 

Once you take the cabbage out of the oven, sprinkle it with crumbled feta and chopped parsley. The wedges can be served on their own, but MacLean also provides excellent serving suggestions. "I love serving these roasted cabbage wedges on the side of grilled kabobs and rice pilaf — it really makes for a perfect meal," MacLean says. "They are great to serve on the side of just about anything, though, or could be used as the base to a wonderful warm salad." 

And if you have anything left over, MacLean says they can be stored in the fridge for up to 5 days in an airtight container. 

We hope you love this healthy and delicious side!