You’re about to discover a whole new world of flavor with humble cabbage! These 19 delicious wedge recipes transform this versatile veggie into everything from quick weeknight dinners to cozy comfort food. Whether you’re craving something crispy, creamy, or packed with savory goodness, get ready to fall in love with cabbage all over again. Let’s dive into these mouthwatering ideas!
Classic Blue Cheese Cabbage Wedges
A perfectly roasted cabbage wedge transforms into a show-stopping side when topped with tangy blue cheese and crispy bacon. This classic recipe delivers a satisfying combination of tender, caramelized cabbage with bold, savory flavors that will have everyone asking for seconds. Follow these simple steps to create a dish that’s both impressive and surprisingly easy to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 4 wedges with core intact to hold leaves together
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 4 slices thick-cut bacon, chopped into ½-inch pieces
– ½ cup crumbled blue cheese, such as Gorgonzola or Roquefort for stronger flavor
– 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the 4 cabbage wedges on the prepared baking sheet, ensuring they are spaced apart to allow for even roasting.
3. Drizzle the 2 tbsp olive oil evenly over all sides of each cabbage wedge, using a pastry brush or your hands to coat thoroughly.
4. Sprinkle the 1 tsp kosher salt and ½ tsp black pepper evenly over the oiled cabbage wedges, seasoning both the cut sides and outer leaves.
5. Roast the cabbage in the preheated oven for 25 minutes, or until the edges are deeply browned and caramelized and the core is fork-tender.
6. While the cabbage roasts, cook the 4 slices chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate to drain excess grease.
7. Remove the cabbage from the oven and immediately sprinkle the ½ cup crumbled blue cheese evenly over the hot wedges so it begins to melt slightly.
8. Top the cheesy cabbage wedges with the crispy bacon pieces and 2 tbsp chopped fresh parsley if using, then serve immediately while warm. The wedges emerge with a tender, almost creamy interior from roasting, contrasted by crispy, charred edges that soak up the rich blue cheese and smoky bacon. For a creative twist, drizzle with a balsamic glaze or serve alongside grilled steak to balance the bold flavors.
Bacon and Cheddar Cabbage Wedges
Sometimes you need a side dish that’s both comforting and a little indulgent, and these bacon and cheddar cabbage wedges fit the bill perfectly. They’re a simple, oven-roasted delight that transforms humble cabbage into a crispy, cheesy, savory treat anyone can make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 medium head green cabbage (about 2 lbs), cored and cut into 4 wedges
– 4 slices thick-cut bacon, chopped (or use pre-cooked for a shortcut)
– 1 cup shredded sharp cheddar cheese (about 4 oz, or substitute with Monterey Jack for a milder flavor)
– 2 tablespoons olive oil (or any neutral oil like avocado oil)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (adjust to taste for more smokiness)
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (optional, as bacon adds saltiness)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet, arranging them in a single layer with the cut sides facing up.
3. Drizzle the olive oil evenly over the cabbage wedges, using a brush or your hands to coat all surfaces lightly.
4. In a small bowl, combine the garlic powder, smoked paprika, black pepper, and optional salt, then sprinkle this mixture evenly over the cabbage wedges.
5. Scatter the chopped bacon pieces over and around the cabbage wedges on the baking sheet.
6. Roast in the preheated oven for 25 minutes, or until the cabbage edges start to brown and the bacon is crispy.
7. Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the top of each cabbage wedge.
8. Return the baking sheet to the oven and bake for an additional 8-10 minutes, until the cheese is fully melted and bubbly.
9. Let the wedges cool on the baking sheet for 5 minutes before serving to allow the cheese to set slightly.
10. Use a spatula to transfer the wedges to plates, serving them warm.
Delightfully crispy on the outside with tender, sweet layers inside, these wedges offer a smoky, cheesy bite that pairs wonderfully with grilled meats or as a hearty standalone snack. For a creative twist, drizzle with a bit of ranch dressing or hot sauce just before serving to add a tangy kick.
Garlic Herb Roasted Cabbage Wedges
Sometimes the simplest ingredients transform into something spectacular with just a little heat and seasoning. Garlic Herb Roasted Cabbage Wedges are a perfect example—they turn a humble vegetable into a crispy, caramelized side dish that’s surprisingly addictive. Let’s walk through how to make them.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cored and cut into 8 wedges
– 3 tbsp olive oil, or any neutral oil like avocado oil
– 4 cloves garlic, minced
– 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
– 1 tsp kosher salt, adjust based on your preference
– 1/2 tsp black pepper, freshly ground for best flavor
– 1/4 tsp red pepper flakes, optional for a hint of heat
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap to allow even roasting.
3. In a small bowl, whisk together the olive oil, minced garlic, thyme leaves, kosher salt, black pepper, and red pepper flakes until well combined.
4. Brush the oil mixture evenly over all sides of each cabbage wedge, using a pastry brush or spoon to coat thoroughly.
5. Roast the cabbage in the preheated oven for 15 minutes, then carefully flip each wedge with tongs to promote browning on both sides.
6. Continue roasting for another 10-15 minutes, or until the edges are deeply golden brown and crispy, and the centers are tender when pierced with a fork.
7. Remove the baking sheet from the oven and let the cabbage wedges rest for 5 minutes before serving to allow flavors to meld.
Once out of the oven, these wedges boast a delightful contrast of crispy, charred edges and a soft, sweet interior infused with garlic and herbs. Serve them warm as a standout side to grilled meats, or get creative by topping with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for an extra flavor boost.
Asian Slaw Cabbage Wedges
Just when you think you’ve tried every slaw variation, these Asian Slaw Cabbage Wedges come along to refresh your palate with a perfect balance of crunch and tang. They’re a fantastic, hands-on alternative to a mixed salad, offering a beautiful presentation and a fun, interactive way to enjoy fresh vegetables. Let’s get started on building these vibrant, flavor-packed wedges from the ground up.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), core intact
– 1/4 cup rice vinegar
– 2 tbsp soy sauce, or tamari for a gluten-free option
– 1 tbsp toasted sesame oil
– 1 tbsp honey, or maple syrup for a vegan alternative
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 2 tbsp neutral oil, such as vegetable or grapeseed
– 1/4 cup chopped fresh cilantro
– 2 tbsp toasted sesame seeds
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Rinse the whole cabbage under cool running water and pat it completely dry with a clean kitchen towel.
2. Place the cabbage on a stable cutting board with the core side down.
3. Using a sharp chef’s knife, carefully cut the cabbage vertically into 4 equal wedges, ensuring each wedge has a piece of the core to hold it together.
4. Arrange the cabbage wedges cut-side up on a large serving platter or individual plates.
5. In a small bowl or liquid measuring cup, combine the 1/4 cup rice vinegar and 2 tbsp soy sauce.
6. Add 1 tbsp toasted sesame oil and 1 tbsp honey to the vinegar mixture.
7. Whisk in 1 tsp grated fresh ginger and 1 minced garlic clove until the honey is fully dissolved.
8. While whisking continuously, slowly drizzle in the 2 tbsp neutral oil to create an emulsified dressing.
9. Stir the 1/4 cup chopped fresh cilantro into the finished dressing.
10. Spoon the dressing evenly over the cut surfaces of the 4 cabbage wedges, allowing it to pool slightly in the layers.
11. Sprinkle 2 tbsp toasted sesame seeds evenly over the dressed wedges.
12. For a spicy kick, optionally sprinkle 1/4 tsp red pepper flakes over the wedges.
Creating these wedges results in a fantastic textural experience where the crisp, juicy cabbage perfectly soaks up the savory-sweet dressing. The toasted sesame seeds add a delightful nutty crunch in every bite. Consider serving them alongside grilled chicken or tofu for a complete meal, or enjoy them as a stunning, shareable centerpiece salad at your next gathering.
Grilled Cabbage Wedges with Lime
Unlocking the smoky potential of humble cabbage, this grilled recipe transforms a simple vegetable into a charred, tender delight with a zesty lime finish. It’s an easy, hands-off side dish that pairs beautifully with grilled meats or stands alone as a light vegetarian option. Follow these steps for perfectly caramelized wedges every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cored and cut into 8 wedges
– 2 tbsp olive oil, or any neutral oil like avocado oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground for best flavor
– 2 limes, cut into wedges for squeezing
– 1/4 cup chopped fresh cilantro, optional for garnish
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Place the cabbage wedges on a large baking sheet and drizzle evenly with olive oil, using a brush or your hands to coat all cut surfaces thoroughly.
3. Sprinkle the salt and black pepper over the wedges, pressing gently to help the seasoning adhere to the oiled surfaces.
4. Arrange the cabbage wedges directly on the preheated grill grates, placing them cut-side down to maximize caramelization.
5. Grill for 6–8 minutes without moving, until the bottoms develop deep char marks and appear golden-brown, which adds smoky flavor and texture.
6. Carefully flip each wedge using tongs and grill for an additional 6–8 minutes on the other side, until tender when pierced with a fork but still holding their shape.
7. Transfer the grilled cabbage to a serving platter and squeeze fresh lime juice from the wedges evenly over the top, adjusting the amount to your preference for acidity.
8. Garnish with chopped cilantro if desired, serving immediately while warm for the best taste and texture.
Fresh off the grill, these wedges offer a delightful contrast: crispy, charred edges give way to a soft, sweet interior, with the bright lime cutting through the richness. For a creative twist, crumble cotija cheese or drizzle with a spicy mayo to elevate this simple dish into a standout meal.
Spicy Sriracha Cabbage Wedges
Tired of the same old side dishes? These Spicy Sriracha Cabbage Wedges are a game-changer, transforming humble cabbage into a crispy, flavor-packed treat that’s surprisingly simple to make. Let’s walk through the process together, step by step, so you can confidently create this zesty favorite at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium head green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 3 tbsp olive oil, or any neutral oil
– 1/4 cup mayonnaise
– 2 tbsp Sriracha sauce, adjust to taste for more or less heat
– 1 tbsp honey
– 1 tbsp lime juice, freshly squeezed for best flavor
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro, for garnish (optional)
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t touch for even cooking.
3. Drizzle the olive oil evenly over all sides of the cabbage wedges, using a brush or your hands to coat them thoroughly.
4. Season the wedges with the salt and black pepper, rubbing the spices into the oiled surfaces.
5. Roast the cabbage in the preheated oven for 20-25 minutes, flipping them halfway through, until the edges are crispy and golden brown.
6. While the cabbage roasts, make the sauce by whisking together the mayonnaise, Sriracha sauce, honey, lime juice, garlic powder, and smoked paprika in a small bowl until smooth.
7. Tip: Taste the sauce now and adjust the Sriracha if you prefer more heat—it’s easier to do before serving.
8. Remove the cabbage from the oven when done and let it cool on the baking sheet for 2-3 minutes to set the crispiness.
9. Drizzle the Sriracha sauce generously over the warm cabbage wedges, using a spoon to spread it evenly.
10. Tip: For extra flavor, brush some sauce between the cabbage layers before drizzling the top.
11. Garnish with the chopped cilantro, if using, for a fresh, herbal note.
12. Tip: Serve immediately to maintain the contrast between the crispy exterior and tender interior.
13. What makes these wedges stand out is their perfect balance: the cabbage becomes caramelized and slightly sweet, while the spicy, tangy sauce adds a bold kick. Try pairing them with grilled meats or as a standout appetizer—they’re sure to become a new staple in your kitchen.
Honey Mustard Glazed Cabbage Wedges
Cabbage often gets overlooked as a simple side, but roasting transforms it into something spectacular. This recipe for honey mustard glazed wedges is a perfect example—it’s an easy, hands-off dish that delivers sweet, tangy, and caramelized flavors with minimal effort. Let’s walk through each step to ensure your wedges come out perfectly tender and golden.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges
– 3 tablespoons olive oil, or any neutral oil
– 2 tablespoons Dijon mustard
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika, adjust to taste
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
3. Drizzle the olive oil evenly over the wedges, using a brush or your hands to coat all sides lightly.
4. Roast the cabbage in the preheated oven for 15 minutes to start the caramelization process.
5. While the cabbage roasts, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper in a small bowl until smooth.
6. Tip: If the glaze seems too thick, add a teaspoon of water to thin it slightly for easier brushing.
7. After 15 minutes, remove the baking sheet from the oven and carefully brush the honey mustard glaze over the top and sides of each cabbage wedge.
8. Return the baking sheet to the oven and roast for another 15 minutes, or until the edges are deeply browned and crispy.
9. Tip: Check the wedges at the 10-minute mark—if they’re browning too quickly, tent them loosely with foil to prevent burning.
10. Remove the baking sheet from the oven and let the wedges cool for 5 minutes before serving to allow the glaze to set.
11. Tip: For extra flavor, sprinkle with fresh herbs like parsley or thyme right after baking.
Just out of the oven, these wedges boast a tender interior with crispy, caramelized edges that soak up the sweet and tangy glaze. The honey mustard adds a sticky, savory-sweet coating that pairs beautifully with roasted meats or as a standout vegetarian main. Try serving them over a bed of quinoa or with a dollop of Greek yogurt for a creamy contrast.
Mediterranean Feta Cabbage Wedges
Ready to transform humble cabbage into a show-stopping side? These Mediterranean Feta Cabbage Wedges are a crispy, flavorful twist on a classic vegetable, perfect for busy weeknights or impressive enough for guests. We’ll roast the wedges until golden and tender, then top them with a vibrant mix of feta, olives, and herbs for a dish that’s both hearty and refreshing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage, cut into 8 wedges (keep the core intact to hold wedges together)
– 3 tbsp olive oil, or any neutral oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt, adjust to taste
– 4 oz feta cheese, crumbled (about 1 cup)
– 1/4 cup Kalamata olives, pitted and chopped
– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice, freshly squeezed
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
3. In a small bowl, whisk together the olive oil, dried oregano, garlic powder, black pepper, and salt until well combined.
4. Brush the oil mixture evenly over both sides of each cabbage wedge, coating them thoroughly.
5. Roast the cabbage in the preheated oven for 25–30 minutes, flipping the wedges halfway through, until the edges are crispy and browned and the centers are tender when pierced with a fork.
6. While the cabbage roasts, in a medium bowl, combine the crumbled feta cheese, chopped Kalamata olives, chopped fresh parsley, and lemon juice, stirring gently to mix.
7. Remove the cabbage from the oven and let it cool on the baking sheet for 2–3 minutes to set slightly.
8. Transfer the roasted cabbage wedges to a serving platter and spoon the feta mixture evenly over the top of each wedge.
9. Serve immediately while warm. Crispy on the outside with a soft, savory interior, these wedges offer a delightful contrast of textures. For a creative twist, drizzle with extra olive oil or pair with grilled chicken for a complete Mediterranean meal.
Creamy Ranch Cabbage Wedges
These creamy ranch cabbage wedges are a simple yet satisfying side dish that transforms humble cabbage into a flavorful, tender delight. They’re perfect for beginners, requiring minimal prep and straightforward steps to achieve a delicious result.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium head of green cabbage, about 2 pounds, cored and cut into 4 wedges (keep the core intact to hold wedges together)
– 1/4 cup ranch dressing, store-bought or homemade
– 2 tablespoons olive oil, or any neutral oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper, adjust to taste
– 1/4 teaspoon salt, adjust to taste
– 1/4 cup grated Parmesan cheese, for topping
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet, arranging them in a single layer with cut sides facing up.
3. In a small bowl, whisk together the ranch dressing, olive oil, garlic powder, onion powder, black pepper, and salt until well combined.
4. Brush the ranch mixture evenly over all sides of each cabbage wedge, using a pastry brush or spoon to coat thoroughly; this helps infuse flavor into every bite.
5. Bake the cabbage wedges in the preheated oven for 25 minutes, or until the edges are golden brown and the cabbage is fork-tender when pierced with a fork.
6. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the top of each wedge.
7. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and lightly bubbly.
8. Carefully transfer the cabbage wedges to a serving platter using a spatula to keep them intact.
Buttery and crisp on the outside with a tender interior, these wedges offer a creamy, savory flavor that pairs well with grilled meats or as a standalone snack. For a creative twist, drizzle with extra ranch or add a sprinkle of fresh herbs like dill before serving.
Teriyaki Cabbage Wedges with Sesame Seeds
Ready to transform humble cabbage into a savory, caramelized side dish? These Teriyaki Cabbage Wedges are a simple yet impressive way to enjoy vegetables, featuring a glossy, sweet-savory glaze and a satisfying crunch. Let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 2 tbsp vegetable oil (or any neutral oil with a high smoke point)
– 1/3 cup soy sauce (use low-sodium if preferred)
– 1/4 cup honey (or maple syrup for a vegan option)
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening the sauce)
– 2 tbsp toasted sesame seeds (for garnish)
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they are not touching to allow even browning.
3. Brush both sides of each cabbage wedge evenly with the vegetable oil using a pastry brush or spoon.
4. Roast the cabbage in the preheated oven for 20 minutes, flipping each wedge halfway through with tongs when the edges start to turn golden brown.
5. While the cabbage roasts, combine the soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat.
6. Bring the sauce mixture to a gentle simmer, stirring occasionally with a whisk to dissolve the honey completely, which should take about 3-4 minutes.
7. Stir the cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens to a glaze-like consistency that coats the back of a spoon.
8. Remove the cabbage from the oven and brush each wedge generously with the thickened teriyaki sauce using a pastry brush, ensuring all cut surfaces are covered.
9. Return the sauced cabbage to the oven and roast for an additional 5 minutes until the glaze is sticky and caramelized.
10. Transfer the cabbage wedges to a serving platter and sprinkle immediately with the toasted sesame seeds while still hot so they adhere well.
Vibrant and flavorful, these wedges offer a delightful contrast between the tender, slightly charred edges and the crisp inner layers, all coated in that irresistible teriyaki sweetness. Serve them alongside grilled chicken or tofu for a complete meal, or enjoy as a standout vegetable side that will have everyone asking for seconds.
Italian Parmesan Cabbage Wedges
Let’s transform humble cabbage into a crispy, cheesy delight that’s perfect for a side dish or appetizer. This Italian Parmesan Cabbage Wedges recipe is surprisingly simple and delivers big flavor with minimal effort. You’ll love how the edges caramelize while the interior stays tender.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 3 tbsp olive oil, or any neutral oil like avocado oil
– 1/2 cup grated Parmesan cheese, preferably freshly grated for better melting
– 1 tsp garlic powder, adjust to taste
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground if possible
– Cooking spray, for greasing the baking sheet
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil.
2. Lightly coat the prepared baking sheet with cooking spray to prevent sticking.
3. Place the 8 cabbage wedges on the baking sheet in a single layer, ensuring they don’t overlap for even cooking.
4. Drizzle the 3 tbsp olive oil evenly over all sides of each cabbage wedge, using a brush or your hands to coat thoroughly.
5. In a small bowl, combine 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Sprinkle the Parmesan mixture generously over both sides of each cabbage wedge, pressing gently to help it adhere.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy and the cabbage is fork-tender.
8. Carefully remove the baking sheet from the oven using oven mitts and let the wedges cool for 2-3 minutes before serving.
With crispy, caramelized edges and a tender interior, these wedges offer a satisfying contrast in textures. The Parmesan forms a savory crust that pairs beautifully with the cabbage’s natural sweetness. Try serving them alongside grilled chicken or as a standalone snack with a squeeze of lemon for brightness.
Buffalo Sauce Cabbage Wedges
You’ve probably roasted Brussels sprouts or cauliflower, but have you tried giving humble cabbage the same crispy, flavorful treatment? This recipe transforms a simple head of cabbage into irresistible, spicy wedges with a tangy kick, perfect for game day or a unique side dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cored and cut into 8 wedges
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 cup Buffalo sauce (store-bought or homemade)
– 2 tbsp unsalted butter, melted
– 1/4 cup crumbled blue cheese (optional, for topping)
– 2 tbsp chopped fresh parsley or chives (for garnish)
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they do not touch to allow for even crisping.
3. Drizzle the olive oil evenly over all sides of each cabbage wedge, using a pastry brush or your hands to coat thoroughly.
4. Season the wedges evenly with the kosher salt and black pepper, rubbing the seasonings into the cut surfaces for better flavor absorption.
5. Roast the cabbage in the preheated oven for 20 minutes, until the edges are deeply browned and crispy, flipping the wedges halfway through with tongs for uniform cooking.
6. While the cabbage roasts, whisk together the Buffalo sauce and melted butter in a small bowl until fully combined to create a smooth, glossy coating.
7. Remove the baking sheet from the oven and carefully brush each cabbage wedge generously with the Buffalo sauce mixture, coating all sides.
8. Return the baking sheet to the oven and roast for an additional 5 minutes, just until the sauce is hot and slightly caramelized.
9. Transfer the wedges to a serving platter and immediately sprinkle with crumbled blue cheese, if using, so it melts slightly from the residual heat.
10. Garnish with chopped fresh parsley or chives for a pop of color and freshness.
Outcome: These wedges offer a fantastic contrast of textures, with crispy, charred edges giving way to a tender, slightly sweet interior that balances the spicy, tangy sauce. Serve them hot alongside cool ranch dressing for dipping, or crumble extra blue cheese on top for a bold flavor boost that makes this dish a standout at any gathering.
Lemon Dill Cabbage Wedges
Finally, a cabbage recipe that’s anything but boring! These Lemon Dill Cabbage Wedges are a bright, herby side dish that’s surprisingly simple to make. Follow along step-by-step to transform a humble head of cabbage into a flavorful, tender-crisp delight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 3 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp fresh lemon juice
– 1 tbsp fresh dill, finely chopped, or 1 tsp dried dill
– 1 tsp lemon zest, for extra brightness
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Place the 8 cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
3. Drizzle the 3 tbsp olive oil evenly over all sides of each cabbage wedge, using a brush or your hands to coat them thoroughly.
4. Sprinkle the 1 tsp kosher salt and ½ tsp black pepper evenly over the oiled wedges.
5. Roast the cabbage in the preheated oven for 20 minutes, then flip each wedge carefully with tongs.
6. Continue roasting for another 5 minutes, or until the edges are golden brown and the cabbage is tender when pierced with a fork.
7. While the cabbage roasts, combine the 2 tbsp fresh lemon juice, 1 tbsp fresh dill, and 1 tsp lemon zest in a small bowl.
8. Remove the cabbage from the oven and immediately drizzle the lemon-dill mixture over the hot wedges, letting it soak in.
9. Transfer the wedges to a serving platter using a spatula to keep them intact.
10. Serve the cabbage wedges warm, garnished with extra dill if desired.
Keep in mind that the high heat creates a lovely caramelized exterior while keeping the interior tender. The lemon and dill offer a zesty, fresh flavor that pairs perfectly with grilled chicken or fish. For a creative twist, crumble feta cheese over the top just before serving.
Cajun Spiced Cabbage Wedges
Ready to transform humble cabbage into a bold, smoky side dish? These Cajun Spiced Cabbage Wedges are a simple yet flavorful way to enjoy this versatile vegetable. By roasting wedges with a homemade spice blend, you’ll achieve crispy edges and tender centers that pair perfectly with grilled meats or as a hearty vegetarian option.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium head green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 3 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tbsp smoked paprika, for that deep smoky flavor
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper, adjust to taste for more or less heat
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper to make the Cajun spice blend.
3. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap for even cooking.
4. Drizzle the olive oil evenly over all sides of each cabbage wedge, using a brush or your hands to coat them thoroughly.
5. Sprinkle the Cajun spice blend generously over the oiled cabbage wedges, rubbing it in gently to adhere to the surface.
6. Roast the cabbage in the preheated oven for 20-25 minutes, flipping the wedges halfway through with tongs to ensure both sides crisp up nicely.
7. Check for doneness after 20 minutes—the edges should be browned and crispy, and the centers tender when pierced with a fork.
8. Remove the baking sheet from the oven and let the cabbage wedges rest for 2-3 minutes before serving to allow the flavors to meld.
You’ll love the contrast of the crispy, charred edges against the soft, sweet interior of the cabbage. For a creative twist, drizzle with a squeeze of lemon juice or serve alongside a creamy remoulade sauce to balance the spices.
Roasted Garlic and Olive Oil Cabbage Wedges
This simple roasted cabbage transforms humble wedges into a caramelized, savory side dish with minimal effort. The key is roasting at a high temperature to develop deep flavor and tender texture, making it an ideal weeknight vegetable that pairs well with almost any protein.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 3 tbsp extra virgin olive oil, or any neutral oil like avocado oil
– 4 cloves garlic, minced (about 1 tbsp)
– 1 tsp kosher salt, adjust to taste
– ½ tsp black pepper, freshly ground preferred
– 1 tbsp fresh lemon juice, for brightness after roasting
Instructions
1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges in a single layer on the prepared baking sheet, ensuring they do not overlap to allow even roasting.
3. In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper until fully combined.
4. Brush or drizzle the olive oil mixture evenly over all sides of each cabbage wedge, coating them thoroughly.
5. Roast the cabbage in the preheated oven for 20–25 minutes, flipping the wedges halfway through with tongs to ensure both sides caramelize.
6. Check for doneness by inserting a fork into the thickest part of a wedge; it should pierce easily, and the edges should be golden brown and slightly crispy.
7. Remove the baking sheet from the oven and immediately drizzle the roasted cabbage with fresh lemon juice to enhance the flavors.
8. Transfer the wedges to a serving platter using a spatula to keep them intact.
Ultimate results yield wedges with crispy, browned edges and a tender, sweet interior infused with garlic. Serve them warm alongside grilled chicken or fish, or crumble over a grain bowl for added texture—the caramelized bits are especially delicious when dipped in a creamy sauce like tahini or yogurt.
Sweet Chili Cabbage Wedges
Zesty and unexpectedly delightful, these Sweet Chili Cabbage Wedges transform a humble vegetable into a crispy, flavorful side dish. Perfect for a quick weeknight meal or a unique appetizer, this recipe uses simple ingredients to create a dish that’s both sweet and savory with a satisfying crunch. Let’s walk through each step together to ensure your wedges come out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage, cut into 8 wedges (keep the core intact to hold wedges together)
– 1/4 cup olive oil, or any neutral oil like avocado oil
– 1/2 cup sweet chili sauce, store-bought or homemade
– 2 tablespoons soy sauce, use low-sodium if preferred
– 1 tablespoon rice vinegar, for a tangy balance
– 1 teaspoon garlic powder, or substitute with 2 minced garlic cloves
– 1/2 teaspoon black pepper, adjust to taste for spice level
– 1/4 cup chopped green onions, for garnish (optional)
– 1 tablespoon sesame seeds, for a nutty finish (optional)
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Place the cabbage wedges on the prepared baking sheet in a single layer, ensuring they are not touching for even cooking.
3. In a small bowl, whisk together the olive oil, sweet chili sauce, soy sauce, rice vinegar, garlic powder, and black pepper until fully combined.
4. Brush the sauce mixture generously over all sides of each cabbage wedge, using a pastry brush or spoon to coat them evenly—this helps the flavors penetrate and creates a glossy finish.
5. Bake the cabbage wedges in the preheated oven for 20-25 minutes, or until the edges are crispy and golden brown, checking halfway through to rotate the pan for uniform browning.
6. Remove the baking sheet from the oven and let the wedges cool for 5 minutes on the sheet to allow them to firm up slightly before handling.
7. Transfer the wedges to a serving platter and sprinkle with chopped green onions and sesame seeds, if using, for added color and texture.
8. Serve the wedges immediately while warm to enjoy the contrast between the tender interior and crispy exterior.
Mouthwatering and versatile, these Sweet Chili Cabbage Wedges offer a delightful mix of sweet, tangy, and savory notes with a satisfying crunch that holds up well. The caramelized edges pair beautifully with the soft, steamed-like center, making them a standout side for grilled meats or a creative base for toppings like shredded chicken or a drizzle of extra sauce. Try serving them alongside rice or as a unique appetizer at your next gathering to impress guests with this easy yet flavorful dish.
Balsamic Vinegar Cabbage Wedges
Often overlooked in favor of flashier vegetables, cabbage transforms into a caramelized, tangy delight when roasted with balsamic vinegar. Our methodical approach ensures even cooking and deep flavor development, perfect for a beginner’s first foray into roasting vegetables. You’ll be amazed at how simple ingredients create such a sophisticated side dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cored and cut into 8 wedges
– 3 tablespoons extra virgin olive oil, or any neutral oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon red pepper flakes, optional for a hint of heat
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Place the cabbage wedges in a single layer on the prepared baking sheet, ensuring they do not touch to allow for proper browning.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, kosher salt, black pepper, and red pepper flakes (if using) until fully combined.
4. Using a pastry brush, generously coat all cut sides of each cabbage wedge with the balsamic-oil mixture. Tip: Getting the mixture into the layers helps flavor penetrate deeply.
5. Roast the cabbage in the preheated oven for 15 minutes without disturbing it, which allows the edges to begin caramelizing.
6. Carefully remove the baking sheet from the oven. Using tongs, flip each cabbage wedge to expose the other cut side.
7. Return the baking sheet to the oven and continue roasting for another 12-15 minutes. Tip: Watch for the edges to turn dark brown and crispy, and the thickest part of the wedge to become tender when pierced with a fork.
8. Remove the baking sheet from the oven and let the cabbage wedges rest for 5 minutes before serving. Tip: This resting time allows the juices to redistribute, preventing sogginess.
9. Transfer the wedges to a serving platter. Drizzle any remaining pan juices over the top for extra flavor.
Yielded from the high heat, these wedges boast crispy, almost charred edges that give way to a tender, sweet interior. You’ll find the balsamic vinegar reduces into a sticky, tangy glaze that perfectly balances the cabbage’s natural sugars. Try serving them over a bed of creamy polenta or alongside a juicy pork chop for a complete, satisfying meal.
Smoky Chipotle Cabbage Wedges
Diving into a simple yet bold side dish, these smoky chipotle cabbage wedges transform humble cabbage into a flavorful, charred delight perfect for weeknight dinners or backyard barbecues. By roasting the wedges until tender and caramelized, then brushing them with a smoky chipotle glaze, you’ll create a dish that’s both easy and impressive, even for beginners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium green cabbage (about 2 lbs), cut into 8 wedges with core intact to hold them together
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground for best flavor
– 1/4 cup mayonnaise, for a creamy base in the glaze
– 2 tbsp adobo sauce from canned chipotle peppers, adjust to desired spice level
– 1 tbsp honey, to balance the heat with sweetness
– 1 tsp smoked paprika, for extra smoky depth
– 1 lime, juiced (about 2 tbsp), for a bright finish
– 1/4 cup chopped fresh cilantro, optional for garnish
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
2. Place the 8 cabbage wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap to allow even roasting.
3. Drizzle the 2 tbsp olive oil evenly over the cabbage wedges, using a brush or your hands to coat all sides lightly.
4. Sprinkle the 1 tsp kosher salt and 1/2 tsp black pepper over the wedges, rubbing gently to distribute the seasoning.
5. Roast the cabbage in the preheated oven for 20 minutes, or until the edges are golden brown and the centers are tender when pierced with a fork.
6. While the cabbage roasts, prepare the glaze by whisking together the 1/4 cup mayonnaise, 2 tbsp adobo sauce, 1 tbsp honey, 1 tsp smoked paprika, and 2 tbsp lime juice in a small bowl until smooth.
7. Tip: Taste the glaze and adjust the adobo sauce for more heat or honey for sweetness, as chipotle peppers can vary in spiciness.
8. Remove the baking sheet from the oven after 20 minutes and carefully brush each cabbage wedge generously with the chipotle glaze using a pastry brush.
9. Return the glazed wedges to the oven and roast for an additional 5 minutes, or until the glaze is bubbly and slightly caramelized.
10. Tip: Watch closely during this final roast to prevent burning, as the honey in the glaze can brown quickly.
11. Transfer the cooked cabbage wedges to a serving platter and sprinkle with the optional 1/4 cup chopped fresh cilantro for a fresh, herbal note.
12. Tip: Serve immediately while hot for the best texture, as the wedges can soften if left to sit too long.
13. Ready to enjoy, these wedges boast a tender-crisp interior with charred, smoky edges from the roasting, while the chipotle glaze adds a spicy-sweet kick that complements the cabbage’s natural sweetness. Try pairing them with grilled meats for a hearty meal or topping with crumbled cotija cheese for a creamy contrast.
Conclusion
Perfect for any meal, these cabbage wedge recipes offer endless inspiration. We hope you find a new favorite to try this week! Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest to spread the cabbage love.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
