Roasted Cabbage For One (2024)

This post may contain affiliate links. Please read our disclosure policy.

Roasting cabbage transforms this humble vegetable into something extraordinary. These roasted cabbage wedges come out crispy and caramelized on the edges, while remaining soft and succulent in the center. This recipe is not just easy; it’s a game-changer in the world of vegetables. If you love roasted veggies, this cabbage recipe is sure to become a new favorite. It’s the epitome of hassle-free cooking: just toss the wedges on a baking sheet, let the oven do its magic, and return to beautifully browned, flavorful cabbage steaks.

Enjoy these roasted cabbage wedges as a simple yet delicious dish, seasoned with just olive oil, salt, and pepper. Alternatively, you can top them with ingredients like blue cheese crumbles and roasted red bell peppers for a delightful meatless meal. Pair with Roasted Cornish Hen, Lemon Chicken, or Salmon, and consider enjoying them as a perfect New Year’s Day dish, especially when combined with Black Eyed Peas for a traditional touch of good luck in the upcoming year.

Table of Contents

• Why You’ll Love This Roasted Cabbage Recipe
• Ingredients
• Recipe Variations
• Preparing and Freezing Cabbage: A Step-by-Step Guide
• How To Roast Cabbage
• Frequently Asked Questions
• Expert Tips
• Ways To Use Leftover Ingredients
• Roasted Cabbage For One Recipe

Why You’ll Love This Roasted Cabbage Recipe

• Effortless Cooking: Just chop, season, and roast – it’s that simple.
• Versatile Side or Main Dish: Great as a side or topped with extras for a meal.
• Healthy and Nutritious: Packed with vitamins and low in calories.
• Perfect Texture: Achieve a delightful balance of crispy and tender.
• Flavorful Transformation: Roasting brings out a sweet, nutty flavor in the cabbage.

Ingredients

If you have any ingredients leftover from this roasted cabbage recipe, check out our Leftover Ingredients Recipe Finder.

• Cabbage: Green cabbage is my go-to for this recipe. If you have leftover cabbage, consider using it in Colcannon or Buffalo Cauliflower Tacos.
• Olive Oil: Extra virgin olive oil is my choice for this and all recipes requiring olive oil. It’s the least processed, retaining the rich flavor and nutrients of olives. Although it’s my preferred option for its quality and taste, you’re welcome to use a lighter olive oil if you prefer.
• Seasonings: Simplicity is key, so I use just salt and pepper. For added flavor, consider garlic powder, red pepper flakes, or a dash of Italian seasoning.
• Optional Toppings: Enhance your cabbage with toppings like shredded Parmesan, crumbled blue cheese, or roasted peppers for additional texture and flavor.

Recipe Variations

Customize your roasted cabbage with these creative variations to suit your taste or to try something new.

• Cheesy Twist: Before the final minutes of roasting, sprinkle shredded Parmesan or cheddar cheese over the cabbage wedges for a gooey, savory addition.
• Spicy Version: Add a kick by sprinkling red pepper flakes before roasting, or drizzle with Sriracha or your favorite hot sauce after cooking.
• Herbed Cabbage: Toss the cabbage in mixed dried herbs like thyme, rosemary, or an Italian blend before roasting for an aromatic twist.
• Sweet Glaze: For a sweet contrast, lightly brush the cabbage with honey before the final few minutes in the oven.
• Mediterranean Style: Sprinkle za’atar seasoning over the cabbage before roasting for a Middle Eastern flavor profile.

Preparing and Freezing Cabbage: A Step-by-Step Guide

Whether you’re preparing cabbage for this recipe or storing it for future use, these simple steps will ensure you do it right.

Cutting Cabbage into Wedges

1. Rinse the cabbage under cool running water, gently scrubbing to remove dirt. Discard the tough outer layers.
2. Slice off the stem (or root) of the cabbage with a large, sharp knife.
3. Cut the cabbage in half, then place each half cut-side down and slice again, creating four pieces.
4. Further slice these quarters into halves to get eight wedges.

Freezing Cabbage

1. After rinsing and cutting the cabbage into thick wedges, boil water in a large pot.
2. Blanch the cabbage wedges in boiling water for 3 minutes.
3. Quickly transfer the cabbage to a bowl of ice water to halt the cooking process.
4. Once cooled, shake off excess water and place the wedges on a cookie sheet to flash freeze.
5. After they’re frozen, transfer the cabbage to freezer bags and store them in the freezer.

When ready to use, thaw the cabbage in the refrigerator. Remember, frozen cabbage is best used within 12 months for optimal quality.

How To Roast Cabbage

1. Heat oven to 425 F (220 C). Slice head of cabbage into wedges, about 3/4 to 1-inch thick. Place on a baking sheet and drizzle both sides of the cabbage with olive oil, then season with salt and pepper. Bake for 15 minutes.
2. Flip wedges and bake for 12-15 minutes more.

Expert Tips

• Uniform Wedges: Cut the cabbage into even wedges to ensure consistent cooking.
• Thickness of Wedges: Adjust the cooking time based on the thickness of your cabbage wedges. Thinner slices will cook faster, while thicker ones will need more time in the oven.
• Don’t Overcrowd: Arrange the wedges in a single layer with space between them for even roasting.
• Flip Halfway: Turn the wedges halfway through cooking for an even crisp.
• Doubling the Recipe: This recipe scales up easily. To serve more, simply double the ingredients and follow the same cooking process.
• Embrace the Char: Don’t discard the charred edges of the cabbage. These crispy bits are packed with flavor and are often considered the tastiest part of the dish.