Seasoned Oven Roasted Cabbage Wedges

Seasoned Oven Roasted Cabbage Wedges

I have roasted a lot of veggies, ie. broccoli, carrots, cauliflower, etc. But I have never roasted cabbage until today. Why-oh-why did I not do this sooner? I know some people are anti-cabbage, but I bet if you are a cabbage hater and you tried it this way, you’d convert.



1 head of cabbage, cut into 1-inch thick round slices
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Seasoned Oven Roasted Cabbage Wedges


Preheat oven to 400 degrees. Line baking sheets with foil or use silpats. Place cabbage in single layer. Drizzle with oil and then sprikle with seasonings. You can adjust the seasonings as desired, or even add a few of your favorites to spice things up a bit.

Roast about 30 minutes or until cabbage is tender. Serve warm.

Seasoned Oven Roasted Cabbage Wedges

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  1. Michele says

    I’l be trying this….I love cabbage and usually make my Granny’s sweet and sour, but I love roasted vegetables, and I have a half head in the fridge!

  2. Shannon says

    I have tried it this way before, but I made mine on the grill instead of in the oven. It is sooo good! Even my kids ate it and loved it-and that’s saying something! :-)

  3. Julie says

    I echo with a hearty “Amen” for cabbage on the grill. Wrap wedges in foil with several slabs of buttah. Man! People will be singing your praises.

  4. says

    You know, I’m a BIG fan of cabbage, but I’m not at all fond of it roasted. I’ve tried it a few times, and I just think it tastes greasy and burned. I’ve tried a hotter oven, less oil, no oil, a cooler oven – I can’t think of one more way to roast it to try it again, so maybe I’ll just stick to my one pot cabbage/green beans/potatoes and ham or corned beef meal. Which makes me a little sad because I really, really like most other vegetables roasted, especially carrots – which I won’t eat any other way. Maybe if we had a grill …

  5. Lisa says

    I’ll have to give that a try. I love cabbage and just bought a huge one at the local farmer’s market. I usually just saute it some butter and oil with some salt and turmeric. Kid won’t eat it, but, hey, more for me!

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