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.
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.
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.
1 medium head cabbage, cut into 6 to 8 wedges
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Adjust oven rack to middle position and preheat oven to 500°F (260°C). Line a rimmed baking sheet with aluminum foil.
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.
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.
Rimmed baking sheet
|Nutrition Facts (per serving)|
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|Amount per serving|
|% Daily Value*|
|Saturated Fat 0g||2%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 59mg||296%|
|*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.)