Roasted Cabbage Wedges

5 ingredient roasted cabbage wedges

I was in my garden earlier today picking some vegetables (cucumbers, cabbage, and cauliflower) and was pleasantly surprised at the other vegetables growing like crazy. 

My squash is literally climbing the fence and has grown substantially! I have some eggplants, peppers, and tomatoes about ready to be picked. I’m not sure when the sweet potatoes are ready… I need to look into that.

Anyways, once I picked the veggies that were ready I decided to create a new recipe for dinner.

I have never used cabbage in a recipe and really had to idea what to do with it besides use it as a wrap. I have heard of cabbage wedges, but have mainly seen people it them raw.

I wanted something warm for dinner so I decided to roast the wedges.

I kept the ingredients to a minimum:

  • 1 head of cabbage
  • olive oil
  • garlic salt
  • seat salt
  • pepper

The prep for this took maybe five minutes, and then I let the wedges roast for 45 minutes.

To make:

  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Slice the cabbage into 1 inch rounds
  3. Place the cabbage rounds on a baking sheet (I used a stone)
  4. Drizzle olive oil on the cabbage, then sprinkle with seasoning
  5. Put in oven and impatiently wait to eat them!

Cabbage Head


spices on cabbage

Baked cabbage

Cabbage wedges

These babies were amazing! I truly did not know what to except, and I was thrilled with the result. I ate them and the mashed cauliflower as a combination for dinner (I will share that next). They would also be a great appetizer or a side dish with any meal.

I did have left-over cabbage (the very most outside of the cabbage that came off when I cut the cabbage). I plan on using this as a stir-fry tomorrow.

Left over cabbage


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