How To Make Roasted Cabbage Wedges
These roasted cabbage wedges are tender and smoky veggies that works brilliantly with your belly-filling meals! Whip up a serving with just 3 ingredients.
Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil.
Cut the head of cabbage into 8 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.
Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with salt and freshly-ground black pepper. Turn the cabbage wedges carefully, then repeat on the second side.
Roast the cabbage for about 10 minutes, or until the edges of the cabbage and the bottom of the wedges are nicely browned. Turn each wedge carefully and roast 10 to 15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.
Serve immediately, and garnish with lemon if desired. Enjoy!
- Calories: 59.61kcal
- Fat: 3.49g
- Saturated Fat: 0.51g
- Monounsaturated Fat: 2.48g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 6.91g
- Fiber: 2.98g
- Sugar: 3.81g
- Protein: 1.52g
- Sodium: 284.81mg
- Calcium: 47.84mg
- Potassium: 202.56mg
- Iron: 0.58mg
- Vitamin A: 5.96µg
- Vitamin C: 43.59mg
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