Roasted Cabbage Wedges
With crisped edges and softened sweet leaves, roasted cabbage wedges are pure veggie heaven. Try making this quick and flavorful side dish in your oven, toaster oven, or air fryer!
If you’ve never roasted cabbage before, you are in for a treat. Similar to roasting Brussels sprouts, using a high heat softens the crunchy cabbage and transforms it into an irresistible savory-sweet dish.
A quick squeeze of fresh lemon juice and some salty feta cheese adds brightness and enhances the flavor of the roasted cabbage wedges. They taste so good you’ll find yourself eating more cabbage than you ever thought possible!
This recipe uses just half a head of cabbage. To store the leftover partial head of cabbage, refrigerate it covered in plastic and use it within 3 to 4 days.
Cabbage Varieties: Green cabbage is my favorite variety to use for this recipe because it’s crisp, flavorful, and very affordable (especially around St. Patrick’s Day). But you can substitute vibrant red or purple cabbage or the milder savoy variety.
How to Cut Cabbage Wedges
The trick to slicing the wedges so they don’t fall apart during roasting is keeping the core intact. So don’t remove it. In fact, you’ll want to try and get as much of the core onto each wedge as you can.
To slice the cabbage into wedges:
- Place half a head of cabbage on a cutting board with the cut-side facing the board.
- Slice the cabbage in half down the middle.
- Then, holding your knife at a slight angle, cut each piece in half again to make four wedges.
- If your cabbage is very large or you prefer thinner wedges, you can slice each piece into thirds to create 6 wedges.
Step by Step Instructions
1. Preheat the oven to 450°F. If using a toaster oven, adjust the rack to the bottom position and select the BAKE setting.
2. Add the cabbage wedges to a sheet pan or roasting pan. Brush or spray each side with oil, then season generously with salt and black pepper (or your favorite seasoning blend) and you’re ready to roast!
3. Cook the cabbage until the side facing the pan is just starting to brown, about 10 minutes. Then, using a spatula or tongs, gently flip each wedge. Continue cooking until the cabbage leaves are slightly softened and browned on the edges, about another 10 to 15 minutes.
The total cooking time will depend on the size of your wedges but ours are usually crisp-tender after 20 minutes.
4. Let the cabbage rest for a few minutes before adding your favorite toppings (we used feta, parsley, and a big squeeze of lemon juice) and digging in!
Air Fryer and Toaster Oven Cooking Tips
Oven Temperature: A super hot 450°F oven helps the cabbage to soften and brown without developing that sulfuric taste common with over-cooked cabbage. But if your oven is known to run hot it’s fine to reduce the temperature to 425°F or even 400°F.
Convection Toaster Oven: We like to use the same temperature and just begin checking for doneness early (ours was perfectly cooked after 18 minutes!). Again, it’s okay if you want to lower the temperature.
Smaller Toaster Ovens: To keep the cabbage from steaming instead of roasting, you need to give the wedges some space. For the best results, divide the recipe in half or roast the cabbage in two batches.
Air Fryer Adjustments: Preheat to 380°F for about 5 minutes. Air fry the prepared wedges for 12 to 15 minutes, flipping about halfway through the cooking time. In my experience, a drawer-style air fryer cooks them faster, while a toaster oven air fryer takes a little bit longer. So check on the cabbage early and add more time as needed.
We like our cooked cabbage to have a little crunch to it. If you prefer your cabbage more on the tender side, reduce the temperature and cook it longer.
Also, in a drawer-style air fryer, mixing a little water with the oil before brushing it on the cabbage (like we did with this chili-lime cauliflower) will keep it from drying out.
Tim calls this dish “Condiment Cabbage” because it’s delicious drizzled or brushed with any kind of sauce.
Try swapping the lemon juice with balsamic vinegar, apple cider vinegar, or a drizzle of our small batch dijon vinaigrette.
For thicker sauces and spreads, I like to take the cabbage out a little early, brush it with the sauce, and then put it back in the oven for a few minutes. This bakes in the flavor of the sauce without making the cabbage soggy. Try it with your favorite BBQ sauce or some spicy Sriracha!
More Tasty Veggie Recipes
- Addictive Roasted Sweet Potato Rounds
- How to Broil Zucchini or Summer Squash
- Dynamite Buffalo Broccoli and Cauliflower Bites
- Quick Baked Potatoes
- Toaster Oven Cauliflower Steaks
Roasted Cabbage Wedges
Roasting cabbage is so much tastier than boiling it! Fresh lemon juice and a little salty feta brighten the dish but feel free to mix things up and try other toppings, sauces, and seasonings.
- 1/2 small head Cabbage
- 1 tablespoon Olive Oil
- Fine Sea Salt
- Black Pepper
- 1 large Lemon, sliced into wedges
- 1 tablespoon Crumbled Feta Cheese
- Chopped Fresh Parsley
- Preheat the oven to 425°F or 450°F (see note). If using a toaster oven, adjust the rack to the bottom position and select the BAKE setting.
- Lightly oil your roasting pan or a quarter sheet pan.
- Cut the cabbage into 4 wedges (with the core intact) and add them in a single layer to your prepared pan. Brush each side with oil and season well with salt and pepper.
- Roast cabbage for 10 minutes. Using a spatula or tongs carefully flip each wedge. Continue cooking until the cabbage is browned on the edges and fork-tender, about 10 to 15 minutes, depending on the size of your wedges.
- Squeeze half of the lemon over the cabbage, sprinkle with feta and parsley. Serve with remaining lemon wedges and enjoy!
Oven Temperature: While 450°F works great for us, if your oven is known to run hot you have better results adjusting the temperature down to 425°F or 400°F.
Rack Placement: In a traditional oven we use the middle rack. If you find the cabbage is browning too quickly in the toaster oven, give the middle rack placement a try.
To cook in a Convection Toaster Oven, keep the temperature at 450°F, flip wedges after 10 minutes and continue cooking until golden and tender, about 7 to 12 minutes more.
For smaller toaster ovens divide the recipe in half or cook in two batches.
To cook in an Air Fryer: Preheat to 380°F for about 5 minutes. Air fry the prepared wedges for 12 to 15 minutes, flipping halfway through the cooking time. Drawer-style air fryers tend to cook faster, toaster oven air fryers will take a little bit longer.
Nutrition Information:Yield: 2 Serving Size: 2 wedges
Amount Per Serving: Calories: 125Total Fat: 8.3gSaturated Fat: 1.8gCholesterol: 4mgSodium: 85mgCarbohydrates: 13.2gFiber: 5.3gSugar: 6.6gProtein: 3.3g
Very good although my roasting technique needs some practice. Will be making again.
So glad you enjoyed it, Kristy, thanks for letting us know! Don’t stress about technique, the more you roast the easier it gets and you’ll find what works best for you in no time 🙂