Cabbage wedges are thick, sturdy slices of cabbage that hold up beautifully to roasting, braising, and grilling. They turn sweet and tender as they cook, with caramelized edges that make even cabbage skeptics ask for seconds. This article gives you three foolproof methods—oven-roasted, braised, and grilled—so you can choose the one that fits your kitchen and your craving.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 3 tbsp (45 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) vegetable or chicken broth (for braised version)
- 2 cloves garlic, minced (for braised version)
- 1 tbsp (15 ml) balsamic vinegar (for roasted version)
- 1 tbsp (15 g) butter, melted (for grilled version)
- 1 tsp (5 g) smoked paprika (for grilled version)
Instructions
- Prep the cabbage: Remove any wilted outer leaves. Cut the cabbage in half through the core, then cut each half into 1-inch (2.5 cm) thick wedges, keeping the core intact so the layers hold together. You should get about 8 wedges.
- For oven-roasted wedges: Preheat oven to 425°F (220°C). Brush both sides of each wedge with 2 tbsp (30 ml) olive oil. Sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper, leaving space between wedges. Roast for 25–30 minutes, flipping halfway, until edges are browned and the core is tender when pierced with a fork. Drizzle with balsamic vinegar before serving.
- For braised wedges: Heat 1 tbsp (15 ml) olive oil in a large skillet or Dutch oven over medium-high heat. Add the wedges in a single layer (work in batches if needed) and sear for 2–3 minutes per side until golden. Add the broth and minced garlic. Cover and reduce heat to low. Simmer for 20–25 minutes, until the cabbage is very tender and most of the liquid has evaporated. Season with salt and pepper.
- For grilled wedges: Preheat a grill to medium-high (about 400°F / 200°C). Brush wedges with melted butter and sprinkle with smoked paprika, salt, and pepper. Grill for 4–5 minutes per side, with the lid closed, until charred and tender. Move to a cooler part of the grill if they brown too quickly.
- Finish and serve: Transfer wedges to a platter. Drizzle with any pan juices or a little extra olive oil. Serve hot.
Tips
- Keep the core intact: The core is what holds the wedges together. Trim the bottom only if it’s very thick, but leave enough to keep the layers attached.
- Don’t overcrowd the pan: Overlapping wedges will steam instead of brown. Use two pans or cook in batches if needed.
- Adjust cooking time for cabbage size: A larger head (over 2 lb / 900 g) may need 5–10 extra minutes. Test by piercing the thickest part of the core with a fork—it should slide in easily.
- Use any cabbage type: Savoy or napa cabbage are more delicate and cook faster; reduce time by 5 minutes. Red cabbage works too, but may bleed color—that’s fine.
Serving Suggestions
Serve roasted or grilled wedges as a vegetarian main with a dollop of sour cream or yogurt and a sprinkle of fresh dill. Braised wedges pair well with pork chops, sausages, or roasted chicken. They also make a hearty side for Thanksgiving-style meals. For a complete bowl, top with cooked grains, a fried egg, and a squeeze of lemon.
Variations
- Cheesy topping: Sprinkle grated Parmesan or crumbled blue cheese over roasted wedges during the last 5 minutes of cooking.
- Asian-style glaze: Whisk 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil; brush on wedges before grilling.
- Spicy version: Add 1/2 tsp chili flakes or a drizzle of sriracha to the oil before roasting.
- Herb butter: Mix 2 tbsp softened butter with 1 tbsp chopped parsley and 1 tsp lemon zest; spread over hot wedges just before serving.
Storage and Reheating
Store leftover cooked wedges in an airtight container in the fridge for up to 4 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 10–12 minutes, or until heated through. You can also microwave, but the edges will lose crispness. Reheat only the amount you’ll eat—cabbage doesn’t freeze well after cooking (it becomes mushy).
Frequently Asked Questions
Can I use red cabbage instead of green? Yes. Red cabbage is slightly denser, so add 5 minutes to the cooking time. It will turn a deep purple-brown as it cooks, which is normal.
How do I keep the wedges from falling apart? Always cut through the core so each wedge has a piece of it. If your head is very large, cut into 6 wedges instead of 8 to keep them thicker and sturdier.
Can I prep cabbage wedges ahead of time? Yes, you can cut the wedges up to 2 days in advance and store them in a sealed bag in the fridge. Pat them dry before cooking.
What if I don’t have a grill? Use a grill pan on the stove over medium-high heat, or broil in the oven for 5–7 minutes per side.
Are cabbage wedges keto-friendly? Yes, cabbage is low in carbs and fits well into keto diets. The olive oil and butter add healthy fats.
Can I freeze cooked cabbage wedges? Not recommended—they become watery and mushy after thawing. It’s better to freeze raw wedges for up to 3 months and cook from frozen (add 10 minutes).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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