Cooked until charred and tender, these Roasted Cabbage Wedges make an easy side to your favorite protein—perfect for St. Patrick’s Day!
What would St. Patrick’s Day be without a parade, green clothing attire, shamrocks, leprechauns, and something green on your plate? While corned beef is the classic, I love giving the cabbage some well-deserved attention. This roasted cabbage wedges recipe is my take on everyone’s favorite side. And yes, it still pairs great with corned beef!
If you’re like me, maybe you assumed that cabbage must be boiled into submission. After all, that’s what people have done for years. Well, you’re in for a delicious surprise, because when it’s roasted, cabbage gives tremendous flavor. The roasting process caramelizes the edges, giving you a sweeter flavor. As a bonus, your kitchen won’t get that distinct cabbage odor that some people don’t like.
Even better, roasting cabbage is as simple as it gets. The ingredient list is wonderfully basic: olive oil, salt, and pepper. That’s all your cabbage needs—though you could be adventurous and add a teaspoon of mustard seeds if you’d like a little tang! These tender, golden wedges are the perfect side for corned beef, Irish stews, steaks, and whatever else you’ve got going! It’s such an easy green, and unlike boiled cabbage, it doesn’t taste like an afterthought.
Would this recipe work with red cabbage?
Sometimes I like to switch things up and roast red cabbage instead. And the beauty of this recipe is that you don’t need to change much. The roasting method stays the same. Just be sure to cut the cabbage into even wedges, brush with olive oil, and season them well. In my experience, red cabbage is a bit denser than green cabbage, so you may need to add a few extra minutes to the roasting time.
When it comes to flavor, I find that red cabbage tastes even sweeter than green cabbage after you roast it. Of course, the big win for me is the striking color. In fact, sometimes I make both red and green—it’s a gorgeous two-tone that dresses up your plate!
How do I store leftovers?
To store the roasted cabbage wedges, place them in an airtight container and refrigerate for up to 4 days. When you’re ready to reheat, I recommend roasting them at 350°F on a baking sheet for about 10 minutes—give them a brushing of olive oil as well. You can also microwave the wedges, but the texture won’t be the same.
Serving suggestions
The obvious answer is corned beef or an Irish Stew, but any beef dish will go well with your cabbage. Try this Mexican Shepherd’s Pie to add a little Hispanic flair to your Irish side. This cabbage also pairs nicely with Beef Stew In Red Wine Sauce—it’s rich, comforting, and perfect for family dinners. Really, any Beef Stew works with roasted cabbage, so take your pick! It’s even a delicious side for a Salisbury Steak With Gravy or something fancier like a Ribeye Steak!
Roasted Cabbage Wedges Recipe
Ingredients
- 1 head green cabbage cut into 8 wedges
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Arrange the cabbage wedges on the prepared baking sheet.
- Brush each wedge with olive oil, coating both sides.
- Season generously with salt and black pepper.
- Roast for 12 to 15 minutes. Flip each wedge, then continue roasting for another 10 to 12 minutes until the edges are crispy and browned and the centers are tender.
- Serve hot as a side with your favorite main course.
Leave a Comment