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Roasted Cabbage Wedges

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

  • Servings: 6
Roasted Cabbage Wedges

Source: Everyday Food, April 2010


  • 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. 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.

Reviews (25)

  • mtousignant 13 Feb, 2015

    Love love this. Tasty.... I use some sour cream spread over the top or sour cream to dip the cabbage in as I eat it.

  • Dana616 17 Jan, 2015

    I love cabbage, never had any I did not like but........... this is the best ever! The texture and crispiness is wonderful. I dont know if I can ever go back to other former favorites!

  • Dana616 17 Jan, 2015

    My one change - I used avocado oil instead of olive oil, only because the smoke point is higher. I am sure both work great

  • Waverly77 15 Jan, 2015

    I absolutely love this!! I didn't expect to be this good and yummy!!
    I placed it on top of whole wheat bread(you can slightly over bake it) with Greek yogurt and it tastes like heaven...

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  • Don Oconnell 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

  • MobileMates 29 Mar, 2013

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  • Bentcreek 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

  • LakeladyPatti 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?

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  • Marilyn Titzer 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.

  • expectmiracles 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!

  • RedVixxen12 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!

  • lbgal 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.

  • Ebby Soo 14 Jan, 2013


  • max13well 28 Dec, 2012

    Enter your review...

  • Sarah Solomon Byrkit 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!

  • Barbara Mali 6 Dec, 2012

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

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  • Chrystal 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:)

  • MrsVickers 4 Mar, 2012

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

  • marlowlu 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!

  • MarthaandMeBlogger 8 Jul, 2010

    I liked this! You can see my results here:

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