5-Ingredient Roasted Cabbage Wedges Recipe for Crispy Bliss

I can’t believe how long I slept on roasted cabbage wedges! It took one lazy Sunday with a lonely cabbage in my fridge to discover this magical side dish. Now I make these crispy, caramelized wedges at least twice a week – they’re that good. The best part? You only need five simple ingredients and about 10 minutes of hands-on time. That gorgeous char on the edges, the way the outer leaves get crackly while the inside stays tender… it’s cabbage like you’ve never tasted before. Trust me, even the picky eaters at my table go crazy for these roasted cabbage wedges. Wait until you see how the simplest seasoning transforms this humble veggie into something spectacular!

Why You’ll Love This Roasted Cabbage Wedges Recipe

Okay, let me count the ways this recipe will become your new kitchen obsession! First off, it’s embarrassingly easy – like “forget-the-recipe-after-making-it-once” easy. But the magic happens when those humble wedges hit the oven. The edges crisp up like potato chips (seriously, you’ll fight over the outer leaves), while the centers turn buttery-soft. Here’s why you’ll keep coming back:

• Zero fuss, maximum flavor: Five ingredients you probably have right now transform into something extraordinary
• Texture heaven: That perfect contrast between crackly caramelized edges and tender middle
• Meal chameleon: Fancy enough for dinner parties, simple enough for Tuesday nights
• Health win: All the satisfaction of roasted veggies without any guilt

The first time I made these, my husband asked what fancy restaurant trick I’d used. Nope – just cabbage, heat, and a little patience while they roast to golden perfection!

Ingredients for Roasted Cabbage Wedges

Here’s the beautiful part – you only need a handful of pantry staples to make these roasted cabbage wedges sing. I’ve tested this combo a dozen times, and trust me, these measurements create the perfect balance:

• 1 medium cabbage (cut into 8 wedges – keep that core intact!)
• 2 tbsp olive oil (the good stuff – it makes a difference)
• 1 tsp salt (I use kosher, but any works)
• 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 tsp garlic powder (our secret flavor booster)
• 1 tsp paprika (smoked if you’ve got it – wow!)

That’s it! Six simple ingredients standing between you and cabbage heaven. Now let’s make some magic.

How to Make Roasted Cabbage Wedges

Alright, let’s get these cabbage wedges roasting! I promise it’s easier than folding a fitted sheet (why are those so impossible?). Follow these simple steps, and you’ll have crispy-edged perfection in no time.

Step 1: Preheat and Prep

First things first – crank that oven to 400°F (200°C). While it heats up, grab your cabbage and slice it into 8 wedges like a pie. Here’s my trick: leave the core intact on each wedge – it acts like a little handle and keeps everything together while roasting. Much less messy!

Step 2: Season and Oil

Now for the fun part – flavor town! Brush each wedge generously with olive oil on both sides (I use a pastry brush, but your fingers work too in a pinch). Then shower them with the salt, pepper, garlic powder, and paprika. Don’t be shy – rub those spices in so every nook and cranny gets coated. This is where the magic starts!

Step 3: Roast to Perfection

Lay those seasoned wedges on a baking sheet – no crowding! Pop them in the oven for 25-30 minutes total, but here’s the key: flip them halfway through. Around minute 15, you’ll start smelling that incredible caramelization happening. When the edges are crispy and charred in spots, they’re done! The outer leaves should be crackly, while the inside stays tender-sweet. Pure veggie bliss.

Tips for the Best Roasted Cabbage Wedges

After burning (literally!) through countless cabbages, I’ve learned all the tricks for perfect wedges every time. First, always use fresh cabbage – that sad, limp one in your fridge’s back corner won’t crisp up right. Here are my hard-earned secrets:

• Size matters: Cut wedges about 1-inch thick at the widest part – too thin and they’ll burn, too thick and they won’t caramelize properly
• Oil generously: Don’t skimp on the olive oil – it’s what makes those edges crispy and golden
• Spice freedom: Swap paprika for chili flakes if you like heat, or add a pinch of cumin for earthy depth
• Watch closely: Ovens vary – start checking at 20 minutes to prevent over-charring

Oh, and resist the urge to move them around while roasting – let them develop that gorgeous crust undisturbed!

Serving Suggestions for Roasted Cabbage Wedges

Now for the best part – eating these golden beauties! My favorite way? Straight off the baking sheet while they’re still piping hot (yes, I sacrifice fingertips for that perfect first bite). But if you want to get fancy, try pairing them with:

• A tangy yogurt-dill dip or spicy mayo
• Grilled chicken or seared sausages for a complete meal
• Buttery mashed potatoes – the ultimate comfort combo
• Over creamy polenta with a fried egg on top

They’re also incredible stuffed into tacos or chopped up in grain bowls. Honestly, I’ve never met a meal these wedges didn’t improve!

Storage and Reheating

Now, I know you’ll probably devour these roasted cabbage wedges straight from the pan (I always do!), but if you miraculously have leftovers, here’s how to keep them crisp. Store cooled wedges in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it turns them soggy. Instead, pop them in a 375°F oven or air fryer for 5-7 minutes to bring back that perfect crunch. You’ll swear they’re fresh from the oven!

Nutritional Information

Let’s talk numbers! For two glorious roasted cabbage wedges, you’re looking at about 120 calories packed with 4g of fiber – that’s nearly 20% of your daily needs! Keep in mind, nutrition varies based on your exact ingredients and brands, but here’s the breakdown per serving: 7g fat (mostly the good kind from olive oil), 12g carbs, and 3g protein. Not too shabby for something that tastes this indulgent, right?

FAQs About Roasted Cabbage Wedges

I get asked about these roasted cabbage wedges all the time – here are the most common questions from my kitchen to yours!

Can I use savoy cabbage instead?
Absolutely! Savoy cabbage works beautifully – its crinkly leaves get extra crispy. Just note it’s slightly more delicate, so handle wedges gently when flipping. The roasting time might be 2-3 minutes shorter too.

How do I prevent sogginess?
Two secrets: 1) Pat wedges dry after washing, and 2) Don’t overcrowd the pan! Give them space to breathe, or they’ll steam instead of roast. That golden crispiness needs room to happen.

Can I make these ahead?
You can prep wedges up to 4 hours ahead – just store them oiled and seasoned in the fridge. Roast right before serving for maximum crispiness. Leftovers reheat surprisingly well in the air fryer too!

Why won’t my wedges stay together?
That core is your best friend! Leave about 1/2 inch intact at the base of each wedge – it acts like a natural binding agent. If pieces still separate, just rearrange them on the pan – they’ll taste just as good!

Ready to Make Roasted Cabbage Wedges?

What are you waiting for? Grab that cabbage and let’s get roasting! I can’t wait to hear how your crispy wedges turn out – leave a comment telling me your favorite way to enjoy them. Happy roasting, friends!

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