Easy Roasted Cabbage

Lightly charred tender wedges full of sweet, nutty flavor.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated January 29, 2024
In This Recipe

Why It Works

  • Roasting at very high heat helps bring out the cabbage's sweet, nutty flavors.
  • Cutting the cabbage into fat wedges creates maximum textural contrast between the lightly charred exterior and tender interior.

When roasting cabbage, you want the same sweet nuttiness from caramelization and browning that you achieve with roasted broccoli. But, given the way cabbage is shaped, I've found that, as with cauliflower, the best way to prep it for roasting is to cut it into thick wedges through the core, so the leaves hold together.

Side view of lightly charred roasted cabbage wedges.

Serious Eats / Vicky Wasik

The Basics

Split your cabbage head through the core into six to eight wedges; toss with oil; season; and roast at 500°F (260°C) until the cabbage is browned and tender, flipping once during cooking.

Front view of golden charred cabbage wedges.

Serious Eats / Vicky Wasik

The Full Story

As with other brassicas, high heat is what you're after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior. The cabbage wedges are hefty enough that when you cut into them, it's almost like cutting into a big vegetable steak.

December 2017

Recipe Details

Easy Roasted Cabbage Recipe

Prep 5 mins
Cook 20 mins
Active 5 mins
Total 25 mins
Serves 6 to 8 servings

Ingredients

  • 1 medium head cabbage, cut into 6 to 8 wedges

  • Extra-virgin olive oil, for drizzling

  • Kosher salt and freshly ground black pepper

Directions

  1. Adjust oven rack to middle position and preheat oven to 500°F (260°C). Line a rimmed baking sheet with aluminum foil.

  2. Arrange cabbage wedges on baking sheet in a single layer. Drizzle with olive oil on one side, then season with salt and pepper. Flip wedges, drizzle other side with oil, and season with salt and pepper.

  3. Place baking sheet in oven and roast until lightly browned, about 10 minutes. Flip wedges and continue roasting until tender and deeply browned, another 10 minutes, then serve.

Special Equipment

Rimmed baking sheet

Read More

Nutrition Facts (per serving)
66Calories
3gFat
9gCarbs
2gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories66
% Daily Value*
Total Fat 3g4%
Saturated Fat 0g2%
Cholesterol 0mg0%
Sodium 91mg4%
Total Carbohydrate 9g3%
Dietary Fiber 3g11%
Total Sugars 4g
Protein 2g
Vitamin C 59mg296%
Calcium 76mg6%
Iron 0mg2%
Potassium 309mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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