Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Green Cabbage Wedges with Olive Oil and Lemon 3.6 (89) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 17, 2019 Print Share Share Tweet Pin Email Servings: 8 An easy way to prepare cabbage as a side dish 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. Ingredients 1 small head green cabbage (about 2 ½ pounds), cut into 8 wedges, core intact ½ teaspoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 lemon, cut into wedges Directions 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. Print