Sexy Crispy Roasted Cabbage Recipe Easy Tips

A sexier cabbage!

This recipe takes a humble head of green cabbage and turns it into the a “sexier” low-carb side dish–tender, slightly nutty, and perfectly charred! The key to getting the best texture for your roasted cabbage is in cutting it into thick slices. From there, a little olive oil and a hot oven do their magic to cook the cabbage wedges down, coaxing out their natural sweetness while caramelizing the textured, wrinkly edges. To play up the flavors even more, I like to finish this easy roasted cabbage with a sprinkle of nutty dukkah and maybe even a drizzle of tahini sauce! Totally optional, but those finishing touches do make a difference (and you can work on them a couple days in advance).

How to roast cabbage perfectly– a few tips

Roasting cabbage could not be easier. Here are a few helpful hints:

Cut the cabbage into wedges. This will give you more of a crisp, crunchy texture and the cabbage will not fall apart as cabbage steaks may. The key is to leave the core intact and cut the cabbage into thick wedges from from top to bottom (the bottom is where the root part is, you may trim it a bit so that you can stand the cabbage easily on its bottom). Take care when cutting that each wedge is more or less the same size to ensure equal cooking and charring. Season generously. Salting your cabbage well works wonders in making a lot more flavorful and a tad more tender on the inside while still crispy on the outside. Do not use parchment paper. For optimal browning and charring, use a dark sheet pan and do not line the pan with parchment paper! You want the cabbage wedges to have direct contact with the hot surface of the pan. Preheat the pan! Just like I do with my roasted broccoli (another sexy side dish you should try), I like heating the pan for a few minutes before arranging the cabbage wedges on it. This helps get the caramelization process going.

Ingredients- what you’ll need to make this recipe

Minimal ingredients are required to make this easy vegetarian side dish:

Green cabbage – One large head of cabbage. Select a cabbage that is firm and heavy for it’s size. Discard the outer leaves and cut the cabbage into 8 wedges. Extra virgin olive oil– I used our Italian Nocellra Extra Virgin Olive Oil Kosher salt and black pepperOptional for Serving: Tahini sauce – Use my simple recipe to make this creamy sauce for drizzling over the cabbage. And dukkah, a delicious mixture of crushed nuts and spices (I love it on vegetables from raw tomato salad to roasted cabbage and everything in between!)

How to make roasted cabbage wedges with dukkah and tahini

This roasted cabbage recipe requires just 40 minutes of baking time and a few minutes of prep.

Preheat the pan. Place a large sheet pan on the middle rack of an oven preheated to 450 F. Season the cabbage wedges. Brush the cabbage with olive oil and season with salt and pepper on both sides.Roast. Arrange the cabbage on the hot sheet pan and roast in the oven for 20 minutes. Flip the wedges then return to the oven for an additional 15 to 20 minutes. The cabbage should be softened and charred in some parts when it’s done roasting. Prepare the garnishes. While the cabbage is in the oven, you can prepare the dukkah and tahini sauce. (You can also prepare them a few days ahead of time). Serve. When the cabbage is tender and well-charred, remove it from the oven and immediately finish with a sprinkle of dukkah and a drizzle of tahini sauce, if using. Serve and enjoy!

Flavor variations

If you want to play with different flavors to garnish your cabbage, here are a few more ideas aside from the dukkah and tahini sauce I mentioned earlier:

Paprika, red pepper flakes or Aleppo pepper for just a bit of a kick a kick. Lemon juiceGarlic powder and/or minced garlicFresh or dried herbs like rosemary and thymeBacon bits – either uncooked before baking or bacon bits after baking

Serving suggestions

Roasted cabbage wedges are an easy, low-carb side that goes well with chicken or fish. You can also pair it with some Greek baked beans for a vegetarian feast!

How to store leftovers

Roasted cabbage wedges are definitely best when enjoyed straight from the pan. They’re soft and crisp at the same time, with a perfect amount of charring. However, if you have leftovers you can store them in the fridge for up to 3 days. You can reheat in the oven or microwave but I prefer to enjoy leftover roasted cabbage cold. It makes a great addition to sandwiches and salads.