Roasted cabbage wedges on high heat transform a humble cruciferous veggie into a caramelized, crispy-on-the-outside, tender-on-the-inside, easy oven-roasted dish.
Cut into wedges and brushed with a sweet-tangy balsamic glaze - if you’ve only had cabbage raw, roasting it will completely blow your cabbage mind. This version adds a simple balsamic glaze for extra depth and flavor.
Why this Roasted Cabbage Wedges Recipe Works
- Quick and easy. With just a few simple ingredients and about 15 minutes of prep, then the oven does the rest.
- Roasting on high heat. Caramelizes the edges, bringing out the cabbage’s natural sweetness while creating a golden, crispy exterior and tender interior.
- All the flavors. Charring the cabbage adds subtle nuttiness and crispy texture, while the balsamic glaze brings sweet-savory depth.
- Versatile. Easily switch up the seasonings or glaze to create different flavor profiles.
- Vibrant color. Use green or purple cabbage — purple adds a bold pop of color to any table.
Roasted cabbage loses its sharp bite and is nothing like boiled or steamed — instead, it caramelizes. Cutting it into chunky wedges creates a satisfying contrast, with crispy, charred edges and tender centers.
How to Roast Cabbage Wedges
Slice cabbage, whisk the glaze, brush it on, then let high heat do the rest – flipping once - and enjoy the results.
Cutting the cabbage through the core helps the wedges hold their shape, instead of falling into piles of loose leaves.
Looking for a more basic version? Try simple roasted cabbage with just olive oil and salt.
Cook’s Tips
- Cut through the core — it helps the wedges hold their shape instead of falling into loose leaves.
Don’t crowd the pan — for crispy, caramelized cabbage, spread the wedges out so they roast instead of steam. - Roast on the lowest oven rack — this helps maximize charring and caramelization.
- Store leftovers — in an airtight container in the fridge for 3–5 days.
- Buy good cabbage — when possible, choose local and organic.
- Play with flavors — customize the glaze or keep it simple with olive oil and salt.
Roasted Cabbage Wedges with Balsamic Glaze
Ingredients
- 1 head cabbage cut into 6–8 wedges
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp whole grain mustard
- ½ tsp honey
- 1 tsp salt
- Freshly cracked black pepper to taste
- Chives, fresh herbs or sesame seeds for garnish (optional)
Instructions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper or foil.
- Whisk together balsamic vinegar, olive oil, mustard, honey, and salt in a small bowl.
- Arrange cabbage wedges on the baking sheet in a single layer and brush both sides with the glaze (not using all of it).
- Roast until lightly browned, about 20 minutes. Flip, brush with more glaze, and continue roasting until tender and deeply browned, about 15 minutes more. Baste the cabbage with additional glaze once or twice during roasting for extra flavor. Finish with chives, fresh herbs, or sesame seeds (optional).
Notes
- Cut through the core — it helps the wedges hold their shape instead of falling into loose leaves.
Don’t crowd the pan — for crispy, caramelized cabbage, spread the wedges out so they roast instead of steam. - Roast on the lowest oven rack — this helps maximize charring and caramelization.
- Store leftovers — in an airtight container in the fridge for 3–5 days.
- Buy good cabbage — when possible, choose local and organic.
- Play with flavors — customize the glaze or keep it simple with olive oil and salt.
More Easy Roasted Veggie Recipes
Looking for more easy roasted vegetable recipes? Try these next:
- Roasted carrots
- Roasted radishes
- Roasted beets
- Roasted artichokes
- Roasted potatoes (smashed)
- Roasted sweet potato (fries)
- Simple roasted cabbage (coming soon)
- Roasted cauliflower (coming soon)
- Roasted Brussels sprouts (coming soon)
If ya tried it, I'd love to hear — leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
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