Roasted Cabbage Wedges

Quick to prep and easy to love, these baked cabbage rounds will surely become a regular at your dinner table. It’s a dish that tempts vegetable haters and converts them into cabbage fans, and it's nothing like the boiled or sautéed cabbage they might have tried before. And these roasted cabbage wedges won’t create the cabbage smell that can permeate your kitchen and turn off picky eaters.

Each piece has a crispy exterior and a tender interior. A healthy and easy side dish, our simple preparation is vegan, made with just four ingredients: green cabbage, olive oil, salt, and either caraway or fennel seeds.

Why We Love Roasted Cabbage

Cabbage is one of the most versatile vegetables around. Raw, cabbage is earthy and crisp with a subtle pepperiness. Braised, it becomes tender, supple, and deliciously sweet. And when roasted—our favorite preparation of all—it's crispy and golden on the outside, and tender inside, with a mild flavor that pairs with just about anything.

The key is to use a very hot oven, which helps the leaves to soften and brown before the natural sulfuric compounds in the cabbage break down. Those compounds, present in overcooked cabbage, are responsible for the often pungent smell that gives this brassica its bad rap, so keep an eye on the clock and pull the cabbage out when it's tender and golden but not mushy and overly soft.

How to Buy, Store, and Prep Cabbage

Cabbage is available in grocery stores year round. Its peak season starts in the fall and runs through the winter—that’s when you’ll find it at farm stands and farmers markets. When buying cabbage, look for a shiny head with tightly packed, but not wilted, leaves. The cabbage should feel heavy for its size.

Storing

Cabbage is a hardy vegetable and keeps well. Do not cut or wash the cabbage until you are ready to use it—doing so will prolong the life of your cabbage. A whole head stored in a reusable produce bag or plastic bag in the crisper drawer of your refrigerator will last for as long as two months. A partial head of cabbage should be tightly wrapped with plastic wrap and will last about three days in the crisper drawer.

Prep

To prep, remove the loose outer leaves and rinse the head of cabbage with water. Use a sharp chef's knife to cut the cabbage into rounds.

What to Serve With Roasted Cabbage

Our roasted cabbage rounds are a versatile side dish and pair well with lots of different entrées. They could also be served as a main course for a vegan dinner with rice and a couple of hearty sides. Try them with:

• Pork chops
• Baked fish
• Grilled chicken
• Brisket
• Pierogi