These roasted cabbage wedges are brushed with a garlic-infused oil and oven-roasted to crispy perfection. This tasty side dish is easy, elegant, and incredibly versatile!
Roasted Cabbage Wedges
One of my favorite ways to cook cabbage is by roasting it in the oven — and for good reason! This recipe is easy to make, easy to customize, and pairs perfectly with just about any entree under the sun. Not to mention, cleanup is a total breeze!
Tonight, I’m going to make a batch of these roasted cabbage steaks to have alongside my Roast Chicken and Sweet Potatoes recipe. They will add the perfect amount of tender crunch and fresh, garlic flavor to make the meal complete.
Plus, I just love roasting vegetables! It really does bring out the best flavors nature has to offer! Whether it’s Roasted Beets, Roasted Tomatoes, or roasted cabbage wedges, sign me up!
Why you will love this recipe
- Makes a tasty and versatile side dish
- Easy to prepare, easy to clean up
- Made with simple, healthy ingredients
- Loaded with yummy garlic flavor
How to Make Perfect Roasted Cabbage Wedges
Preheat the Oven: Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Cut the Cabbage: Hold the head of cabbage on a cutting board, stem side down. Going lengthwise, cut it into 6 slices, keeping each one attached to the stalk.
Season the Wedges: In a small bowl, mix the minced garlic and salt with the olive oil. Arrange the cabbage slices on the prepared baking sheet and brush the exposed side with the seasoned garlic oil.
Add Cheese and Bake: Sprinkle the grated cheese evenly over the top of the slices, then transfer the pan to the oven. Bake until fork tender, about 40-45 minutes.
Oven Roasted Cabbage Pro Tips
- Use a sharp knife. First, this is important for kitchen safety. Dull knives require extra effort and can slip easily, causing nicks and cuts. A nice sharp knife cuts cleanly and quickly, which makes the entire process so much easier!
- Test periodically. During the last 10-15 minutes of baking time, I start to check the wedges periodically by poking them with a fork. Once they are fork-tender, it’s time to take them out of the oven. I have accidentally overcooked them before, and my roasted cabbage wedges turned to mush!
- Serve right away. For the best taste and texture, I always try to serve these cabbage steaks fresh out of the oven. The combination of tender cabbage surrounded by a crispy, garlicky layer outside is simply to die for!
Key Ingredients and Substitutions for Roasted Cabbage Wedges
Cabbage: Fresh, high-quality cabbage is the most important step in this recipe, so I always take the time to choose wisely. When shopping, I look for cabbages that are fresh, firm, and heavy for their size.
There should be no discoloration, soft spots, wilted leaves, cracked stems, or funny smells. This recipe is usually made with green cabbage, but red cabbage can work just as well.
Garlic: Freshly minced garlic is king when it comes to adding zesty, pungent flavor. However, when I don’t have any fresh garlic around, I simply substitute powdered or granulated garlic. It’s not exactly the same as fresh but adds plenty of garlicky goodness.
Oil: I prefer olive oil for this recipe, but it isn’t the only option. As long as the oil has a decent smoke point and complementary flavor, it will do the trick. Avocado or coconut oil are a couple of my other favorites.
Cheese: Depending on my mood, I’ll sometimes switch up my choice of cheese for these cabbage steaks. Parmesan, mozzarella, cheddar, feta, and blue cheese have all made an appearance.
Frequently Asked Questions about Roasted Cabbage Steaks
What goes well with oven roasted cabbage?
This recipe goes well with a variety of different dishes. I have served oven roasted cabbage as a side dish with corned beef, pork chops, grilled chicken, salmon, and more.
It makes a great addition to holiday spreads and I have offered it along with turkey, ham, prime rib, and more.
Roasted cabbage also pairs nicely with winter squash, sweet potatoes, quinoa, and rice dishes.
Can roasted cabbage steaks be cooked on the grill?
Yes, and the process goes more quickly and adds an extra layer of smokey flavor.
Instead of going on the baking sheet, the seasoned and oiled slices can go right onto a grill, preheated to medium-high. About 10-15 minutes, with a few flips in between, is usually enough time to do the trick.
How should leftovers be stored?
Roasted cabbage steaks can be stored in an airtight container in the refrigerator for 3-5 days. A few minutes in the oven is the best way to reheat.
Roasted Cabbage Wedges
Ingredients
- 1 large green cabbage
- 4 clove garlic cloves minced
- 5 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup parmesan cheese grated
Instructions
- Preheat the oven to 375F and prepare a baking sheet with baking paper. Set it aside.
- Take the cabbage from the stalk and place it facing up. Then, divide the cabbage into 6 slices, chopping length-wise through the stalk to keep the different layers attached to the stalk.
- Mix olive oil with minced garlic and salt in a small bowl. Then, place chopped cabbage into the prepared tray and brush the exposed sides with the prepared oil.
- Finally, spread the grated cheese on top of the cabbage. Bake it for 40-45 minutes or until fork-tender.
Notes
- Select a fresh and firm green cabbage for the best flavor and texture. The freshness of the cabbage contributes to the overall taste of the dish.
- Use a sharp knife to slice the cabbage into six slices. A sharp knife ensures clean cuts and makes keeping the layers attached to the stalk easier
- .Keep an eye on the cabbage during the last 10-15 minutes of baking. Use a fork to check for tenderness. The cabbage should be fork-tender but not mushy.
- Roasted cabbage is best when served fresh out of the oven. The crispy edges and tender interior make for a delightful combination. Serve as a flavorful side dish alongside your favorite main course.
Leave a Reply