Roasted Cabbage Wedges – Simple Dish with Plant Based Ingredients

roasted cabbage with parsley seasoning and a bowl of potato wedges

Today’s definitely recipe brings me back to my childhood. I grew up in an Irish-Polish family with a deep love for St. Patrick’s day. It’s probably why I’m all about pickles, horse radish sauce and sauerkraut. Today, I’m sharing my version of a childhood recipe, Roasted Cabbage Wedges.

This recipe is full of flavor thanks to the sauce, has incredible texture (especially when you blacken the edges) and is really good for you. I can’t wait for you to try it!

How to Roast a Head of Cabbage

I know many of you have a love/hate relationship with cabbage, and I don’t blame you! If you grew up on boiled, soggy cabbage, then you are missing out. This recipe is 100% crispy and comforting.

how to make cabbage wedges for baking in 3 photos

Cabbage is full of tightly layered leaves. Before you chop it and toss it into the oven, be sure to soak those wedges in a bowl of water for a few minutes to pull out any excess dirt.

seasoning cabbage wedges with garlic olive oil on a baking sheet

Since I’m roasting on high heat, I want to use an oil that won’t burn. Avocado oil is a rich oil that is perfect for this recipe. You’ll use it in the sauce as well.

Bake until the outside is toasty. The cabbage edges should be browned. If you like a black char then feel free to broil for a few minutes just before removing (watching it closely!).

Picking the Right Cabbage

I use cannonball cabbage for this recipe. It roasts perfectly on the outside while turning tender in the middle. Yum! I find purple cabbage too thick for this recipe, yet if that’s what you’ve got on hand then go for it!

What is your favorite type of cabbage? Leave a comment and let me know. I’d love to try this recipe out on a new variety!

tray of seasonings for easy vegetable recipe

Seasoning Roasted Cabbage Wedges

While you can season your cabbage wedges however you want, I find my parsley sauce the perfect edition to this roasted dish. I also season with garlic, sea salt and pepper before roasting to enhance the natural flavors as well.

If spice isn’t your thing then just omit the red pepper flakes. You can even keep them in a side dish for anyone who wants to add some to their individual portion.

finished roasted cabbage with roasted carrots and potatoes on a table

Roasted Cabbage FAQs

What is a healthy way to eat cabbage?

My roasted cabbage recipe is a great way to incorporate delicious cabbage into your diet. It’s made with real ingredients and no weird additives. You can use less healthy fat than I do with the avocado oil, and spice it exactly how you want it.

How do you make cabbage more tender?

I use a brush when adding avocado oil to cabbage before roasting it. This allows for better coverage between the tight leaves and results in a crispy on the outside, tender on the inside dish.

How do you cut a head of cabbage?

I use a large knife with a pointed end. That way I can seamlessly slice through the head of cabbage (on a cutting board, of course!) without having to hack at it. Start with the cabbage on its side, meaning the core is facing you and not touching the cutting board. Slice in half, cutting through the core. Once you’ve halved the cabbage, you can more easily cut it into wedges. I leave the core in when roasting cabbage to help keep the leaves all together. It’s easy to remove once you’re ready to serve it.

roasted cabbage wedges

Roasted Cabbage Wedges

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I grew up on roasted cabbage so it’s a staple in my St. Patrick’s Day celebrations with my family. Enjoy this simple yet comforting recipe and start a plant based tradition with your family, too!

Total Time40 minutes



  • 1 green cabbage head (large)
  • 4 . avocado oil (plus more for baking sheet)
  • 3 test minced garlic (divided)
  • 1 test sea ​​salt (divided)
  • ¼ test freshly ground black pepper
  • 1 cup fresh parsley (finely chopped)
  • 1 lemon (freshly juiced and zested)
  • ¼ test red pepper flakes
  • ¼ test paprika


  • Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.

  • Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.

  • Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.

  • In a small bowl, stir Together 2 teaspoons of minced garlic with 2 tablespoons avocado oil, ½ teaspoon sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.

  • Place the baking sheet into the oven. Roast 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.

  • In a bowl, stir together lemon zest and juice with the remaining 2 tablespoon avocado oil, 1 teaspoon garlic, ½ teaspoon sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.

  • to serve, transfer the cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.


  • Leaving the core intact while baking helps prevent the wedges from falling apart before you’re ready to serve them.
  • I recommend using cannonball cabbage (the green head you typically see at the grocery store) in this recipe for the best results.
  • Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.

Nutrition (estimated)

Calories: 192kcal (10%) Carbohydrates: 16g (5%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monnounsaturated Fat: 10g Sodium: 633mg (28%) Potassium: 491mg (14%) Fiber: 6g (25%) Sugar: 8g (9%) Vitamin A: 1534IU (31%) Vitamin C: 107mg (130%) Calcium: 117mg (12%) Iron: 2mg (11%)

vegetable recipes including pizza, homemade hummus and portobello mushrooms

Easy Vegetable Recipes

I hope you love this recipe as much as I do. I know part of it is nostalgia, yet it’s also just a good dish! If you’re looking for more ways to easily incorporate veggies into your meals then check out some of these great options:


Best Baked Potato Wedges – Crispy Oven-Baked Fries

baked potato wedges

I love crispy potatoes. Whether they are in a breakfast skillet, a burrito, or smothered in toppings with a delicious dipping sauce. I’ll eat them and enjoy every bite. Try my crispy baked potato wedges and add an easy side dish to your next meal.

Did you know you don’t have to fry potato wedges in a vat of oil to get the crispy result you love? I bake mine in the oven and they come out perfectly crispy every single time. Follow these simple steps (and use the right oil) to enjoy perfection for yourself.

simple healthy snack

How to Make Potato Wedges

In just a few steps, you can produce delightfully crispy baked potato wedges. I love dip-able sides and potatoes, so this recipe is a win-win!

Wash and scrub 4-6 Russet potatoes until clean. Then slice them into wedges. I use my mandolin, which works incredibly well!

Soak those potato slices in hot water for 10 minutes. Soaking them ahead of time will ensure a crispy outside, soft on the inside finished product. Make sure to pat dry after soaking so they go into the oven dry.

crispy potato wedges instructions

Set the oven to 400°F. Toss the dried wedges in avocado oil (as this withstands high heat well) as well as the seasonings I list below.

seasoned potatoes

Roast on parchment paper for 45 minutes, flipping over halfway through. Once they’re as crispy as you like them, take them out of the oven.

Read on for some incredible toppings and dipping sauces to finish off these crispy wedges the right way.

potato wedges

Potato Wedge Toppings

Choose to load up these crispy baked potato wedges or keep them plain for optimal dipping; whichever you like. Here are some great toppings and sauces to finish off this epic dish.

Chopped green onions

Nutritional yeast (gives these potatoes a ‘cheesy’ flavor)

Pickled jalapeños


Truffle oil

Coconut sriracha sauce

Chipotle cashew cream

Cashew ranch dip

Avocado cream

Crispy Potato FAQs

Are you supposed to boil potatoes before baking them?

Yes! This helps the outsides crisp up while keeping the inside soft when baking. I know it feels like an extra, unnecessary step, but it’s super important!

How do you make crispy potato wedges in the oven?

Easy! Cut into wedges, soak in hot water for 10 minutes then remove potatoes and dry. Top with your favorite seasoning and a good oil like avocado or coconut. Bake at 400°F for 45 minutes, flipping halfway through.

Which potatoes are best for making crispy potato wedges?

I use Russet potatoes in my baked potato wedges recipe because they crisp beautifully and cut nicely into long wedges. Feel free to use the potatoes of your choice, just know that different varieties will have different bake times.

delicious healthy snack or side dish

Potato Wedge Serving Ideas

Now that you’ve got an amazing new side dish, what should you serve with these baked potato wedges? Here are some recipes that work well with these potatoes:

baked potato wedges

Baked Potato Wedges

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Total Time1 hour



  • 2 lbs Russet potatoes (6 small or 4 medium, scrubbed clean (don’t peel))
  • 3 . avocado oil
  • 1 test garlic powder
  • 1 test onion powder
  • ½ test turmeric
  • ½ test paprika
  • 1 test sea ​​salt
  • ½ test black pepper


  • Cut potatoes into wedges.

  • Soak wedges in hot water for 10 minutes. Drain and pat dry.

  • Set oven to 400°F.

  • Place in a bowl and toss with oil and seasoning.

  • Place on parchment paper and roast for about 45 minutes, flipping halfway, until crispy.


  • Soaking the potatoes before baking makes them crispy on the outside and soft on the inside, instead of dry and shriveled up.
  • Russet potatoes produce the crispiest baked wedges, however, you can use the potato of your choice.
  • Easily turn these into ‘cheesy’ wedges by topping them with nutritional yeast before serving.
  • Delicious dipping sauces include cashew ranch dip, avocado crema, coconut sriracha sauce, drizzled over top.

Nutrition (estimated)

Calories: 185kcal (9%) Carbohydrates: 28g (9%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monnounsaturated Fat: 5g Sodium: 396mg (17%) Potassium: 647mg (18%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 15thIU Vitamin C: 9mg (11%) Calcium: 23mg (2%) Iron: 1mg (6%)

More Potato Recipes