My entire family like this soup because it is quick and simple. Every year when ramps are in season, I make it. Serve with croutons or a baguette.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ head green cabbage, cut into 4 wedges
- 1 pinch garlic powder, or to taste
- 1 pinch red pepper flakes, or to taste
- salt and ground black pepper to taste
- 2 lemons, halved
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
- Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.
- Squeeze lemon over each wedge to serve.
- Keep the core attached to the cabbage when cutting into wedges to help it hold together.
Reviews
I made this with chopped cabbage instead of wedges and it turned out great. Thanks for sharing the recipe.
It was great! I read the reviews first. I sliced thinner than wedges, seasoned with spike, sea salt, garlic powder, and lightly dusted it with curry then drizzled sesame oil over it all. Preheated oven to 350 degrees and covered lightly with foil approx 45 minutes. It was still firm and seasoned perfectly. Menu: Roasted cabbage, fresh corn on the cob, sautéed squash/zucchini/carrots, and black eye peas with freshly sliced tomatoes Roasted cabbage from now on. Sorry I started eating then remembered to take a pic
Lol, 30 minutes in the oven for cabbage wedges? I covered it, then checked it at 30 minutes. Completely raw. I’m currently microwaving it because my pork roast is done. It’s been 15 minutes in the microwave with some extra water and it’s STILL hard in the middle.
Thank you for this recipe idea! I had a head of cabbage that didn’t fit into the dinner I made last night and was looking for something new. We cut a half cabbage into chunks, poured some olive oil on a plate and added some garlic (I cheat and use the “ground garlic in a jar”) and onion powder and dipped all cut sides of each chunk into that and placed onto a cookie sheet with foil on it. I poured the remaining olive oil mixture on top and then lightly sprinkled garam marsala and turmeric on them, covered them up with a foil “blanket” and sealed the edges and baked for about 45 minutes along with other things I had in the oven. It was really delicious! I can see other variants as well, but this was mild and sweet with a hint of Indian cuisine.
I am a cabbage lover! Slaw, boiled, fried yum. Was looking for something different though. Slaw is slaw, boiled can be blaze, fried is pretty heavy. I roast other veggies and just never thought of roasting cabbage. Mistake!!! I seasoned w/S&P, Badia Complete Seasoning(fantastic on any roasted veg!). I also tented my pan with foil and spritzed with balsamic vinagar instead of lemon before serving. Thanx for the recipie samnan2!
I used a salt free combo spice by McCormick. Was great and for 30+ minutes at 450 can’t see how people got undone results.
Almost there. I’ll need to repeat to get exact times. If you want tender cabbage, definitely cover. I made a foil pouch. I did several tenderness tests along the way, so heat continuity was broken. I’d guess so far about 50min @450F in a sealed pouch on a baking pan would work. The cabbage also still browned a little being fully sealed. Seasoning ok but after baking I would spread the leaves and give a S&P dusting.
The only change i made was i added vinegar instead of lemon juice. i loved the recipe.
I was looking to do something different with a leftover cabbage with some pork I was roasting. This was fantastic! Instead of using red pepper flakes, I drizzled Sriacha. Five stars.
Simply Loved It!! I added Greens Seasoning to it and extra granulated garlic. Gave it Great Flavor!!
Simple and delicious! Made it just as recipe is written.
Easy to prepare, delicious to eat! I don’t like cabbage that much, but this recipe has changed my mind. I will be making this again, and will be trying out more cabbage recipes in the near future.
I followed the recipe exactly. Mine turned out dry and uncooked.
Started to get too charred while still crunchy, so turned the temp down to 350 and baked longer.
This is a great recipe to teach technique for cooking cabbage.
too much lemon ! I used half and it was still too much. giving it a 2 for possible changes to make it work
takes too long to cook it
The only cooked cabbage I have had before is sauerkraut, so I was excited to try this recipe. Everyone in my family felt this cabbage was fine, but nothing they would want to have again. Unfortunately, we are not roasted cabbage converts.
Was a hit with my older kids.
My husband dislikes cabbage. So since we are growing it I try many variations. This one he liked. Especially the lightly charred leaves. Its a winner and will do again. Salt pepper ground coriander and red pepper flakes. Thanks
We loved this recipe. The cabbage was soft and sweet, and spicy. I cut the half cabbage into quarters, but they were still 2-3 inches thick and a little tough the first night we ate them. They softened with reheating the next day. When I make it again, I will cut the wedges thinner, maybe about 1-1.5 inches.