Ingredients
Method
- Collect all ingredients and preheat your oven to 450°F (230°C).
- 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.
- 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.
- Squeeze fresh lemon juice over each wedge before serving.
Nutrition
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.