Roasted Cabbage Wedges

2,418 Ratings
43 Reviews

Super simple to make, this healthy side dish packs a crunchy, flavorful punch. Try serving the roasted wedged alongside our Slow-Cooker Corned Beef.

Ingredients

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

Directions

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.

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Reviews (43)

2418 Ratings

5 star values: 468
4 star values: 655
3 star values: 783
2 star values: 388
1 star values: 124

Anonymous

04/04/2018

I first made this recipe as a side for St. Patrick’s Day meal. Didn’t think I would love it as much as I did! Delicious!!! Didn’t have fennel or caraway seeds, decided to use ground corriander instead. Came out very flavorful! Also, because I was short on time, only roasted for 30 min. Came out perfect, not mushy. Great recipe!

Anonymous

03/17/2018

This is now my favorite way to cook cabbage. Easy, fast, and delicious. If you don't like the spices, try using different spices or just salt, pepper, and olive oil My family loves this recipe.

Anonymous

07/22/2017

I made this for a family dinner. Everyone loved it, even family that does not like cabbage. I used fennel seeds and then sprinkled with fennel fronds when serving. Yum.

Anonymous

07/19/2017

Looks really pretty, can't wait to try it. Just wondering out loud.. how do I wash the cabbages?

Anonymous

06/08/2017

Yum!

Anonymous

03/27/2017

I enjoy finishing with a big splash of balsamic vinegar.

Anonymous

01/28/2017

Roasted cabbage has been our "go-to" veggie, this winter-we eat it daily. A CuisinArt Griddler cuts the cooking time down to 15 min. We be LOVIN' our Griddler, too. It saves energy, by not having to heat an entire oven for 40+min. We roast all of our veggies, on the Griddle, thus achieving the Maillard Reaction, meaning more flavorful food. Our Griddler is still running after 4+ yrs of almost daily use.

Anonymous

11/28/2016

Very nice post in here . Great job Martha . .

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05/31/2016

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Anonymous

05/28/2016

Wow thanks for sharing this awesome recipe. It is super simple to make, this healthy side dish packs a crunchy, flavorful punch. I am going to try this tomorrow in my kitchen and share my feedback.

Anonymous

04/15/2016

It must be so delicious...

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04/14/2016

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Anonymous

01/14/2016

This is an Absolute Must. I used Olive Oil infused with Butter and a Carribean Seasoning, garlic spread and ground pepper. All I can say is "Wow"! I will be adding this recipe to my Catering Menu!

Anonymous

11/22/2015

I was totally bored with my family recipe and was looking for a more flavorful and rustic way to make green cabbage. This is it! Simple prep, ingredients, and roasting make it even better. I love the contrast between the roasted flavors on the outside of the wedges and the sweetness on the inside. Add more EVOO to get you there. This is a wonderful addition to the recipe box in my head.

Anonymous

05/06/2015

Wow, thanks so much for sharing this recipe. I tried it tonight and it was amazing! We are trying to have low carb dinners and this was a perfect simple addition to some chicken and other roasted veges.

Anonymous

04/09/2015

Thinking about trying this on the George Forman grill

Anonymous

02/13/2015

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.

Anonymous

01/17/2015

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!

Anonymous

01/15/2015

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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04/04/2013

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

Anonymous

03/29/2013

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Anonymous

03/13/2013

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

Anonymous

03/13/2013

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

Anonymous

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Anonymous

02/11/2013

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

Anonymous

01/27/2013

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!

Anonymous

01/22/2013

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!

Anonymous

01/16/2013

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.

Anonymous

01/14/2013

DELIGHTFUL!

Anonymous

12/25/2012

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!

Anonymous

12/06/2012

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

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10/10/2012

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Anonymous

08/16/2012

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:)

Anonymous

03/04/2012

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

Anonymous

04/27/2011

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!

Anonymous

07/08/2010

I liked this! You can see my results here: http://marthaandme.wordpress.com/2010/04/16/roasted-cabbage/

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