Roasted Cabbage Wedges Recipe

You Need

• 2 small cabbage heads
• 3 tbsp canola oil
• 1/2 tsp sea salt
• 2 tsp paprika
• 2 tsp granulated garlic

Cut the Wedges

Trim stems from both cabbages. Cut each head in half, then half again. You get 4 wedges per head, about 3/4 to 1 inch thick.

Arrange on a parchment-lined baking sheet with space between them. Crowding makes them steam instead of roast.

Season All Sides

Brush wedges with oil, getting into the layers.

Sprinkle salt, garlic, and paprika on top.

Flip and repeat – oil and seasonings on the other side. Want heat? Add a pinch of red pepper flakes.

Roast

Into a 400F oven for ~25 minutes. The outer leaves turn golden and crispy, centers get tender. Fork should slide through the thick part easily.

Serve immediately while hot and crispy.

The key is getting oil between the layers – dry spots stay tough. Small cabbages work better than one huge one. The crispy edges are the best part so don’t trim them off.

Roasted Cabbage Wedges

Cabbage that tastes like it came from a steakhouse. The edges get crispy like chips while the inside turns sweet and tender. Even cabbage haters eat these.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Ingredients

• ▢ 2 small cabbage heads
• ▢ 3 tbsp canola oil
• ▢ 1/2 tsp sea salt
• ▢ 2 tsp paprika
• ▢ 2 tsp granulated garlic

Instructions

• Trim stems from cabbages and cut each into 4 wedges, about 1 inch thick.
• Place wedges on parchment-lined baking sheet, leaving space between.
• Brush all sides with oil, getting between layers.
• Season both sides with salt, garlic, and paprika.
• Roast at 400°F for 25 minutes until edges are golden and centers are tender.
• Serve hot for maximum crispiness.