Oven Roasted Cabbage Wedges
These oven roasted cabbage wedges have crisp, browned edges and tender layers brushed with lemon, garlic and red pepper flakes. With 10 minutes of prep, they’re an easy side to get in the oven while you make the rest of dinner.
Love quick and easy one-veggie sides? Try my Indian roasted cauliflower or Mexican roasted potatoes next!
Cutting cabbage into wedges gives you two flat sides for browning and a sturdy core to hold the leaves together. Lemon and chives brighten up the sweet flavor the cabbage develops as it roasts.
Just like my Air Fryer zucchini and squash, these are incredibly versatile, and can be paired with pretty much any main.
Quick Look: Oven Roasted Cabbage Wedges
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 20–25 minutes in the oven. Allow up to 30 minutes for thicker wedges.
- 👪 Servings: 4 servings.
- 📋 Main ingredients: Green cabbage, lemon, garlic, oil, red pepper flakes, chives, salt and pepper.
- ♨️ Cooking method: Slice → mix the lemon-garlic dressing → brush → roast → garnish.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Warm with roasted Sumac chicken, beans or a grain bowl.
Jump to:
- Quick Look: Oven Roasted Cabbage Wedges
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Oven Roasted Cabbage Wedges
- 💭 Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Oven Roasted Cabbage Wedges
- Troubleshooting and FAQs
- More Vegetable Side Dishes
- Oven Roasted Cabbage Wedges
What's So Great About the Recipe?
- Two textures in every wedge: The outer leaves crisp up while the center turns tender.
- Bright, punchy seasoning: Lemon, garlic and chili wake up the naturally sweet roasted cabbage. This combination is what I used to make my roasted broccoli and potatoes too.
- Easy to fit into dinner: A lined baking sheet and a small mixing bowl are all you need.
Recipe Ingredients
Green cabbage: Choose a firm head that feels heavy for its size. Peel away tough outer leaves and keep a little core attached to each wedge.
Lemon juice: Fresh lemon adds brightness and loosens the dressing so it brushes on easily.
Garlic: Mince it finely so it spreads across the wedges instead of clumping in one spot. Use air fried roasted garlic for a smoky aroma.
Oil: Helps the cut sides brown and carries the garlic and chili across the cabbage. Use regular olive oil or lemon infused olive oil for a citrusy zing.
Chives: Scatter them over the wedges after roasting for a fresh, mild onion flavor.
See recipe card for quantities.
Substitutions & Variations
- Make it mild: Reduce or skip the red pepper flakes.
- Change the herbs: Use chopped fresh parsley (or dried parsley) or thinly sliced scallion greens (I like using from my stash of frozen green onions) in place of chives.
- Try red cabbage: Cut it into similar wedges and use a knife to check the centers for tenderness, since the edges are harder to judge by color.
How to Make Oven Roasted Cabbage Wedges
Step 1: Remove the tough outer leaves. Cut the cabbage through the stem, then slice it into evenly sized wedges, keeping a bit of the core on each piece.
Step 2: Stir the oil, lemon juice, minced garlic, red pepper flakes, salt and pepper together in a small bowl.
Step 3: Set the wedges on a lined baking sheet with a cut side down. Brush the dressing over the exposed surfaces, spreading the garlic and flakes evenly.
Step 4: Roast at 425°F (220°C) for 20–25 minutes, until the edges brown and the centers are tender. Give thicker wedges a few more minutes if needed. Finish with chopped chives.
💭 Top Tip
Keep a little of the core on every wedge. It holds the layers together as you brush and lift the cabbage, and you can trim it away on the plate if it feels tough.
Tips & Tricks to Nail the Recipe
- Cut the wedges evenly: Thin wedges can darken before the thick ones soften.
- Leave space on the pan: Crowding traps steam. Give each wedge a little room so the edges can brown. I always do this when I make honey Sriracha Brussels sprouts.
- Check the thickest wedge first: A paring knife should slide into the thick part near the core without much resistance.
- Add chives just before serving: They’ll keep their color and fresh flavor.
How to Serve Oven Roasted Cabbage Wedges
Pair the wedges with cherry chicken or Air Fryer steak bites, or make them part of a meatless meal with white beans and grains.
I love serving these with my roasted chicken leg and potatoes to complete the meal. Sometimes, I also like to spoon some of my lemon butter caper sauce over the wedges right before serving.
Troubleshooting and FAQs
The wedges may have been cut away from the core. Slice through the stem and leave a small section of core attached to each piece to hold the leaves together.
Preheat the oven fully, arrange the wedges in one layer and keep them spaced apart. Give the cut sides direct contact with the pan and roast until the outside leaves are golden.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer until hot to bring back some of the crisp edges. The microwave works too, though the leaves will be softer.
More Vegetable Side Dishes
If you tried this oven roasted cabbage wedges or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Oven Roasted Cabbage Wedges
Ingredients
- 1 cabbage
- 1 teaspoon red pepper flakes
- 1 lemon juiced
- 2-3 garlic minced
- 1 teaspoon oil
- Salt and pepper to taste
- 1 teaspoon chives chopped
Instructions
- Remove the outer tough layers of a cabbage, then slice into wedges that are roughly the same size.
- In a small bowl, combine oil, red pepper flakes, minced garlic, lemon juice, salt and pepper.
- Arrange the cabbage wedges on a lined baking sheet and brush the mixture over them to coat them nicely.
- Roast at 425°F (220°C) for 20–25 minutes, until the edges are browned and the centers are tender. Allow up to 30 minutes for thicker wedges if needed.
- Garnish with chopped chives.
Notes
- Use a firm, fresh green cabbage and cut it into evenly sized wedges so they roast uniformly.
- Keep a small portion of the core attached to each wedge to prevent the leaves from falling apart during roasting.
- Arrange the cabbage wedges in a single layer on the baking sheet, leaving enough space between them for crispy, caramelized edges.
- Brush the lemon garlic mixture evenly over the wedges, making sure to coat the cut sides.
- Roast at 425°F for 20–25 minutes, or up to 30 minutes for thicker wedges, until the edges are golden brown and the centers are fork-tender.
- Reduce the red pepper flakes for a milder version, or swap the chives for fresh parsley or scallions.
- Serve immediately with roasted chicken, steak, or your favorite main dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispy texture.
