A simple way to turn cabbage into a devious side dish. The leaves become tender in the middle, while the edges become crispy, bringing out the cabbages natural sweetness.
Serves 4
35 minutes
Ingredients
1/2 Large Cabbage (White, Savoy or Pointy)
2tbsp Olive Oil
1tsp Salt
Black Pepper, ground
Smoked Paprika or Chilli Flakes, optional
Lemon Juice, for serving, optional
Method
Heat the oven to 230°C (210°C fan). Line a large baking tray with baking paper.
Prepare the cabbage by cutting it in half through the core, then cut
each half into thick wedges. Leave a little of the core attached so the
wedges hold together while cooking.
Place the wedges on the baking tray. Drizzle generously with the olive
oil and sprinkle over the salt, plenty of black pepper and some smoked
paprika, or chilli flakes if you like some heat.
Roast for about 15 minutes, then carefully turn the wedges over. Roast
for another 10-15 minutes, until the cabbage is tender and the edges
are nicely browned and crisp.
Don't worry if some of the outer leaves become very dark and crispy, those are often the tastiest bits!
Serve hot with a squeeze of lemon juice.
What cabbage works best?
All three work well!
White cabbage gives a lovely sweet, caramelised flavour and holds its shape nicely.
Savoy cabbage has softer, crinkly leaves which become tender and crispy when roasted.
Pointed cabbage is naturally sweet and makes particularly good roasted wedges. Keep an eye on it though, as it can cook a little quicker than white cabbage.
For This Recipe
© 2026 - Black Isle Veg Boxes
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