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Roasted Cabbage Wedges

Super simple to make, this healthy side dish packs a crunchy, flavorful punch.

  • servings: 6




  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds


  1. Step 1

    Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

      In this step:

Everyday Food, April 2010



Reviews (23)

  • 16 May, 2014

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  • 1 Aug, 2013

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  • 7 Apr, 2013

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  • 4 Apr, 2013

    CAN NOT believe how incredible this tastes, has the sweetness, has the crunch, has the freshness and DOES NOT have the calories

  • 29 Mar, 2013

    I'm going to try this, will be very sweet. 3d diamond cases for iphone 5 also is beautiful.

  • 13 Mar, 2013

    My mother-in-law made this in a similar fashion with one exception: Cream! She sauteed shredded cabbage in olive oil and a bit of butter, caraway seeds, salt and pepper, and cream. This is a healthier and prettier version of a fabulous recipe for cabbage. I believe I will try it with a sauciere/gravy boat of warmed cream on the table for anyone who chooses.
    Kudos, Team Martha, for bringing back an 'Oldie' with great new style!
    Deborah Adair

  • 13 Mar, 2013

    It sounds great, and I will certainly try it. I am just wondering why it is called "wedges" when it is rounds instead?

  • 13 Mar, 2013

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  • 11 Feb, 2013

    My husband and I just had this for dinner. Wow it was great! I could have ate the whole head of cabbage myself.

  • 27 Jan, 2013

    I knew this was going to be a great recipie! Make it just like it called for. I used caraway seeds, next time I might chop them up just a bit in my spice mill. Delicious!

  • 22 Jan, 2013

    Made this last night and it was fabulous. I NEVER eat cabbage, and now I will be having this as a regular side dish to my attempt at healthier meals. The only straying from the recipe was swapping a bit of the salt for garlic salt and omitting the fennel seeds, which browned my cabbage a bit more than the picture, but it still melted in your mouth!

  • 16 Jan, 2013

    I tried it and LOVED it!!! So simple and the taste is tremendous. I baked it along with a couple of small pork tenderloins. Absolutely wonderful AND healthy too! I will cook this time and again.

  • 14 Jan, 2013


  • 8 Jan, 2013

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  • 28 Dec, 2012

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  • 25 Dec, 2012

    Made this as part of Christmas dinner, but added crumbled bacon instead of the caraway/fennel seeds since we had bacon for breakfast.

    Everyone loved it, even the sworn cabbage-haters!

  • 6 Dec, 2012

    I just made roasted cabbage and it is fabulous. I added different spices, but anyways - delicious...thanks for recipe

  • 10 Oct, 2012

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  • 16 Aug, 2012

    As someone who was convinced I didn't like cabbage, this recipe has changed my mind and made me a cabbage lover! In fact, I have found that any veggie I thought I didn't like tastes great when roasted. Will definitely be making this again:)

  • 4 Mar, 2012

    My husband and I really like this recipe. It tasted so good!

  • 27 Apr, 2011

    This was an easy, pretty good, healthy way to cook up a whole cabbage. I would suggest adding some more flavors (we went for 1/2 a lemon, white pepper, paprika, chopped garlic, sliced onions and chili peppers in addition to the fennel seeds, salt and pepper). Veggie sausages cooked on top and turned 1/2 way through were an easy bonus. Thanks for a new cabbage technique!

  • 8 Jul, 2010

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