Hot Oven Roasted Cabbage Wedges and Warm Slaw

by R.B. Quinn and Min Merrell
roasted cabbage wedges

Hot oven roasted cabbage wedges and warm slaw are among our most reliable cold weather sides. Roasted cabbage goes with absolutely anything you’re cooking for dinner. The taste and smell are rich, earthy, and unctuous. Sliced in wedges the cabbage cooks up quickly in a hot oven, it’s as cheap a vegetable as there is, and it’s another healthy element to your modern-era sometimes less-than-balanced diet. Unless you’re a Hollywood player in which case your diet could balance back toward a ribeye and a side of carbonara.

oven roasted cabbage wedgesThere’s almost nothing to do for this dish. While the oven heats cut the cabbage head in half and core. Cut the halves into about 2-inch wedges and place in a roasting pan. A gloss of olive oil, Kosher salt and pepper, and into the oven. In about 20 minutes at 425 F, you’ll start to smell the cabbage. You can take them out at this point or, as we do, leave them in another 10 minutes to develop nice charred edges.

Kitchen Tip: Cabbage is a hearty vegetable and can hang out uncooked in the fridge for days. Keep one in the crisper drawer like you do a bag of peas in the freezer or a can in the pantry. 

Here’s all it takes to get them ready: 

hot oven roast cabbage


Warm Cabbage Slaw

Go one more step and make warm cabbage slaw. A sharp knife and a steady hand and you’ve got a pile of even cabbage shreds. Roast the slaw with a couple of teaspoons of sugar and then toss the warm cabbage with vinegar or lemon juice and celery seeds. A bonus and unexpected cold weather cabbage side. Pairs with everything. 

how to roast slawRecipe Card



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