The simple way to bake cabbage in the oven perfectly

Baked Cabbage Wedges with Lemon and Herbs

Crispy, charred roasted cabbage wedges with garlic, lemon & red pepper flakes. An easy, flavorful oven-baked side dish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner, Side Dish

Cuisine: American

Calories: 193

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 tablespoons extra-virgin olive oil California olive oil preferred
• 1/2 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 Meyer lemons halved

Method

 

1. Collect all ingredients and preheat your oven to 450°F (230°C).
2. Brush olive oil onto both sides of each cabbage wedge. Season with garlic powder, red pepper flakes, salt, and black pepper. Place the wedges on a baking sheet.
3. Roast in the preheated oven for 15 minutes. Flip the cabbage wedges and continue roasting for about 15 more minutes, until browned and charred in some spots.
4. Squeeze fresh lemon juice over each wedge before serving.

Nutrition

Calories: 193kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 17mgFiber: 9gSugar: 17g

Notes

Ingredient Swap: I love using smoked paprika instead of red pepper flakes when I want a deeper, smoky flavor without the heat.

Storage Tip: Leftovers keep surprisingly well.

I store them in an airtight container in the fridge for up to 3 days and reheat them in a hot oven to bring back some crispness.

Make-

Ahead Trick: You can cut the cabbage into wedges and season them with the oil and spices a few hours ahead.

Just keep them on the baking sheet, cover with plastic wrap, and refrigerate until you're ready to roast.

Common Mistake: Don't overcrowd the pan.

Giving the wedges space is my secret for getting those beautifully caramelized, charred edges instead of steamed cabbage.

Serving Suggestion: A final shower of lemon zest along with the juice makes this dish truly sing.

I sometimes add a sprinkle of flaky sea salt right at the end, too.

Equipment Note: If you don't have a pastry brush, just drizzle the oil and use your hands to rub it all over the wedges.

I do this most of the time, it's faster and works perfectly.

Honestly, This Is the Weeknight Side Dish You’ve Been Looking For

Here’s the thing. I get it. You’re staring into the fridge on a Wednesday, it’s already 5:30, and you need a vegetable side that doesn’t taste like an afterthought. Steamed broccoli again? No thanks. That was me, every single week. My first time trying to bake cabbage in the oven was honestly kind of a game-changer. I’m not going to lie, I was skeptical. Cabbage? But I pulled out a sheet pan of these golden, crispy-edged wedges, and my whole family went quiet for a second. Then they just… ate it all. Real talk: it’s the easiest win in your kitchen right now, especially during these cooler months when turning on the oven feels like a cozy treat, not a chore.

This method to bake cabbage in the oven is my go-to. It reminds me of my grandma Evelyn’s garage freezer, in the best way. Not the cabbage itself, but the feeling. That sense of having a reliable, wholesome thing ready to go, something that makes future you breathe a sigh of relief. It’s simple, it’s healthy, and it reheats like a dream. You’ve got this.

Why This Recipe For Baking Cabbage In The oven Works

Okay, let’s talk about why this isn’t just another roasted vegetable. The magic happens when high, dry heat hits the cabbage. It’s science, but the simple kind. The oven’s heat pulls out the natural sugars in the leaves, and they caramelize right on the pan. You get these incredible crispy, almost nutty edges with a tender, sweet interior. It’s a total flavor transformation from the raw, peppery bite. And compared to boiling? Forget about it. Boiling leaches out flavor and nutrients. Roasting concentrates them. This method for how to bake cabbage in the oven is foolproof, it’s hands-off, and it turns a humble, affordable winter veggie into the star of the plate. Future you will thank you.

Your Guide to Perfect Oven Roasted Cabbage

I promise, this is totally doable. The goal is simple: crispy edges, tender heart, no mush. Here’s how we get there.

Choosing and Prepping Your Cabbage

Grab a firm, heavy green cabbage from the store. I usually find the best ones at my weekly Ralphs run. Give it a quick rinse and pat it completely dry with paper towels. This is key. If it’s wet, it’ll steam instead of roast. Now, cutting. You want wedges. Take your knife and slice the whole head right down the middle. Then cut each half into 2 or 3 wedges. Here’s my non-negotiable tip: leave the core attached at the base. It’s the glue that holds your beautiful wedge together while it bakes. If you remove it, you’ll just have a pile of loose leaves. Which is still tasty, but not what we’re going for.

The Seasoning Simplicity

Don’t overthink it. A good drizzle of olive oil, salt, pepper, garlic powder, and a pinch of red pepper flakes is my weekday MVP blend. The oil helps the heat transfer and creates that glorious caramelization. I use garlic powder instead of fresh here because it coats evenly and won’t burn. Toss those wedges on a parchment-lined sheet pan—cleanup is a dream—and make sure they’re in a single layer with a little space between them. Crowding is the enemy of crispiness.

Roasting to Perfection

A hot oven is your friend. We’re going at 400°F (that’s about 200°C). This high heat is what gives you color and texture fast. How long to bake cabbage in the oven? Start checking at 25 minutes. You’re looking for deep browning on the cut sides and the outer leaves getting crispy and almost charred at the tips. If the edges are browning too fast but the core still seems hard, just lower the temp a bit. Ovens vary, at least in my kitchen. The wedges should be tender enough to easily pierce with a fork.

Tips & Tricks From My Kitchen to Yours

I’ve made this a hundred times. Here’s what I wish I knew the first time.

Preparation Tips: Don’t skip drying the cabbage after washing. Any extra water will steam it. And when you lift the baked wedges off the pan, some of the outer leaves might fall off. That’s totally expected, so don’t let that distress you. The main wedge will hold its shape.

Cooking Tips: Roast in one layer. I know I said it, but it’s worth repeating. Tossing the cabbage with oil in a bowl first ensures every nook gets coated. If you’re using a baking sheet without parchment, give it a light spray first. And those Meyer lemons roasted alongside? Their juice gets sweet and mellow. Squeeze it over everything at the end. Honestly kind of genius.

Storage Tips: This is a Sunday job for me. I’ll roast a whole cabbage and stash the leftovers. They keep beautifully for days.

Variations & Substitutions

Once you’ve got the basic method down, the world is your oyster. Or, you know, your cabbage.

Flavor Variations: Swap the garlic powder for smoked paprika. Amazing. Sometimes, I sprinkle a quarter cup of grated Parmesan over the wedges about 10 minutes before they’re done. It makes a salty, crispy crust. Fresh herbs like thyme or rosemary tossed in with the oil are wonderful too.

Ingredient Substitutions: Red cabbage works just as well! It has such a pretty, vibrant color when roasted. No Meyer lemons? A regular lemon is fine, or a splash of apple cider vinegar at the end. You can absolutely use melted butter instead of olive oil for a richer flavor.

Dietary Adaptations: This is naturally vegan, gluten-free, and low-carb. It reheats like a dream, making it a perfect meal prep component for just about any eating style.

Common Mistakes to Avoid

We’ve all been there. Here’s how to sidestep the common pitfalls when you bake cabbage in the oven.

❌ Mistake: Removing the core from your wedges.

✅ Solution: Keep it attached! It’s delicious when roasted and acts as the structural backbone. Your wedges will stay intact.

❌ Mistake: Piling all the cabbage onto the pan in a heap.

✅ Solution: Spread it out in a single layer. Crowding causes steaming, which gives you soggy, steamed cabbage, not the crispy roasted cabbage we want.

❌ Mistake: Not drying the cabbage after rinsing.

✅ Solution: Pat it thoroughly dry with a kitchen towel or paper towels. Any extra moisture is the enemy of browning.

❌ Mistake: Worrying if the outer leaves fall apart when serving.

✅ Solution: Relax! It’s going to happen. Those crispy, detached leaves are cook’s treats. It’s all part of the rustic charm.

Frequently Asked Questions

How to Store and Serve Your Baked Cabbage

Let’s talk logistics, because I know you’re thinking about leftovers. Your baked cabbage will last in an airtight container in the fridge for up to 5 days. You can freeze it for up to 3 months, too. Thaw overnight in the fridge before reheating. To reheat, I use the microwave at 50% power to gently warm it without making it rubbery, or pop it back in a 350°F oven until hot.

Serving ideas? This is such a versatile side dish. I love it next to a simple roasted chicken, tucked beside some seared sausages (beef or chicken), or with a hearty lentil stew. Since I roast the cabbage at 400°F, I often roast carrots or potatoes on a separate rack at the same time. Dinner’s already halfway done.

Go Ahead, Give It a Try

When you make this, you’ll love how something so simple can feel so special. The method to bake cabbage in the oven is a keeper—it’s reliable, healthy, and honestly just really delicious. I’m a little obsessed with it. So go ahead, grab a cabbage on your next Trader Joe’s run and give it a shot. You’ve earned this easy win. Let me know in the comments how your baked cabbage turned out!