These roasted cabbage wedges will quickly become one of your favorites if you’re sick of the same old boiled cabbage and enjoy roasting vegetables. This goes well with ribs in particular. To taste, add smashed garlic. I also enjoy it slightly burned. It might be necessary to prepare two pans at once if you want leftovers!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 head cabbage, or more to taste, quartered and cored
- salt and ground black pepper to taste
- 8 cloves garlic, crushed, or to taste
- ¼ cup olive oil, or to taste
- ¼ cup water (Optional)
Instructions
- Center a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread 1/2 of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top, season with salt and black pepper, scatter with remaining garlic cloves, and drizzle with remaining 2 tablespoons olive oil.
- Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.
Reviews
So easy and delicious! I used seasoning salt along with the pepper. I also substituted avocado oil in place of olive oil (Lent). It is hard not to just eat the whole pan full all by myself! Yum.
Simple and very easy the taste is great
Wonderful! I used Lawry’s Seasoned Salt Mediterranean mix for the salt.
What a wonderful surprise this very simple recipe is! This will be a regular on our table from now on. Rather than try to evenly distribute the garlic cloves, my change was to sprinkle all the cabbage with garlic powder, drizzle with olive oil, then used a garlic/onion/black pepper/sea salt mix. This disappeared faster than the ribs we had with it! Thanks for the great recipe
Simple roasting method with good flavors. Followed as written
I liked it ok but my husband didn’t like the browned edges. flavor was good and texture for me was better than boiled .
This turned out weird, but probably my fault as I couldn’t find regular cabbage anywhere and had to use purple due to corona virus shortages.
Im going to make this in a few day’s . I will update you on how it came out . Thanks!
I love this, it has become one of my favorite foods. I wedge or slice the cabbage, stick the garlic between the leaves and on top and drizzle with a little olive oil and roast. The edges may brown a bit, but that’s the best part.
Exceeded expectations. Very important to keep round together, the bits that got loose on mine burned. I made them just under 1/4”, will do full 1/4” next time
Very good, very easy.
Since I am really tryin to keep meat off the table this works out well for me. Pick a big head of cabbage and quarter it BUT dont core it, if you do it will not hold together. Also try adding a bit of sugar to the olive oil it will give it the WOW factor.
This recipe intrigued me so much that I decided to forego the usual colcannon, instead making this and Champ as side dishes with slow-roasted corned beef. I followed the recipe exactly, layering the cabbage and garlic. It was delicious but, in spite of roasting an additional 20 minutes, never achieved that golden caramelization that other reviewers posted photos of. Still head and shoulders above the soggy slow cooker corned Beef and cabbage!
It was our first time to try it. Nest time will add to the spices. we liked it and it was different than just plain cabbage.
Super easy and very tasty! Love the crunchy bits. My boyfriend likes me to add granulated siriracha to his wedges before cooking and it makes it super spicy!
great recipe exactly as is!!!!
Really great recipe. I was looking for an alternative to coleslaw, and really wanted something warm for winter, this was very flavorful and I loved how simple it was to make. Definitely make sure to cut the core out as your chopping the cabbage. I minced the garlic and put it in between the cabbage leaves as best I could and added the optional 1/4 cup of water, it came out moist and garlic not burnt at all. Loved it.
I was a little skeptical about how good this recipe would turn out, but boy was I wrong. Simple and very flavorful!!!!
Hi I’m Ricardo (Popi1950). I wanted to share with people some hints to improve my recipe. The cabbage wedges, you need to remove core and should be broken up into separate leaves. Then scatter them into baking dish. The rest of the assembly is correct. Hint regarding my crushed garlic: I keep it in a jar covered in a good olive oil in the frig. Also you NEED to stir it at least once after 15-20mins and adjust seasoning. I find that I have to add water. Oh, Its ok to use garlic power too. I hope these points improve your dish. Enjoy, Ricardo.
This was a nice touch to our corned beef. The flavor was good and it was nice to just put it in the oven and cook it. Loved the cartelized flavor it got.
This was really good. Reminded me of buttered cabbage. The garlic did burn slightly but gave it that little bit of crispiness. I will definitely make this again for company