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Roasted Green Cabbage Wedges with Olive Oil and Lemon

The simplest way to prepare cabbage is also one of the tastiest, healthiest, and most novel: roasting. Brushed with olive oil and seasoned with salt and pepper, the cabbage wedges turn crisp and black in spots on the outside and meltingly moist at the core.

  • Servings: 8
Roasted Green Cabbage Wedges with Olive Oil and Lemon

Source: Martha Stewart Living, January 2010


  • 1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
  • 1/2 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 lemon, cut into wedges


  1. Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Reviews (3)

  • ATL_Anne 21 Jun, 2011

    Super easy and pretty yummy. It took a little more olive oil than listed, but otherwise, everything was right on, including cooking time.

    We had a huge head of cabbage from our CSA and this was a great way to use some of it.

  • spulley 29 Oct, 2010

    we enjoyed this recipe too, good way to eat up cabbage, tastes great and very easy to make! worth trying

  • bunyasakai 2 Aug, 2010

    I had my reservations about this recipe, but needed a quick way to get rid of some leftover cabbage. We tried it for dinner last night and I was pleasantly surprised. It had that delicious roasted flavor on the edges and the tasted like butter on the inside. I only seasoned one side of the cabbage, but will be a little more generous with my seasoning next time. I will definitely be using this recipe again to get rid of any extra cabbage.

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