I’m sharing my Roasted Cabbage Wedges recipe that uses red or green cabbage with a honey and balsamic glaze for a colorful, healthy side.

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I never expected a wedge of cabbage to get so flirty, but roasting changes everything. The outer leaves crisp and darken while the heart stays tender, and that sweet tang of balsamic vinegar with a ribbon of honey keeps pulling you back for one more bite.

I like serving red and green together because the contrast makes the plate pop, and my friends always ask how i managed to make cabbage look this expensive. This is not your grandma’s boiled cabbage.

If you like surprises, try these Roasted Cabbage Wedges and watch people rethink a humble veg.

Ingredients

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Cabbage: crunchy, fiber rich, low calorie, roasts sweet and nutty, supports digestion.
Olive oil: healthy fats, brings silkiness and helps browning, adds savory depth.
Balsamic vinegar: tangy, slightly sweet, balances richness and gives glossy caramelized flavor thats great.
Honey or maple syrup: gentle sweetness, helps caramelize, rounds tart balsamic notes.
Garlic: savory punch, a little goes a long way, pairs with roasted cabbage.
Thyme: herbal lift, earthy lemony aroma, subtle background note that keeps it interesting.
Parmesan cheese: salty umami finish, melts slightly, makes dish feel richer, kinda fancy.

Ingredient Quantities

1 medium head green or red cabbage about 2 to 3 pounds

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder or 1 clove garlic, minced

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, optional

1/4 to 1/2 teaspoon red pepper flakes, optional

2 tablespoons grated Parmesan cheese, optional

1 teaspoon lemon zest, optional

How to Make this

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1. Preheat oven to 425 F and line a rimmed baking sheet with parchment or foil for easier cleanup.

2. Remove any ragged outer leaves from the cabbage, cut into 6 to 8 wedges keeping the core intact so wedges hold together, then pat them dry with paper towels for better browning.

3. In a small bowl whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and either 1/2 teaspoon garlic powder or 1 minced garlic clove; stir in 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme and 1/4 to 1/2 teaspoon red pepper flakes if using.

4. Brush or rub the dressing over both sides of each wedge; reserve a tablespoon or two of the mixture for finishing if you want a little extra gloss later.

5. Arrange wedges cut side down on the prepared sheet with space between them so air circulates and they caramelize instead of steaming.

6. Roast in the middle of the oven 20 to 30 minutes depending on size, until edges are deeply browned and centers are tender; flip once about halfway through to crisp both sides.

7. If using Parmesan, sprinkle 2 tablespoons grated Parmesan over wedges in the last 3 to 5 minutes of roasting, or switch oven to broil for 1 to 2 minutes to melt and brown the cheese—watch it closely so it doesn’t burn.

8. Remove from oven, grate 1 teaspoon lemon zest over the hot cabbage and drizzle any reserved dressing or an extra splash of balsamic for brightness, taste and adjust salt if needed.

9. Let wedges rest 2 to 3 minutes before serving so the juices settle. Leftovers keep well refrigerated and reheat in a hot oven or toaster oven to revive crisp edges.

Equipment Needed

1. Rimmed baking sheet (sheet pan)
2. Parchment paper or aluminum foil
3. Cutting board
4. Sharp chef’s knife
5. Paper towels or a clean kitchen towel
6. Small mixing bowl
7. Whisk or fork and measuring spoons
8. Pastry brush or spoon and tongs or a spatula for flipping
9. Microplane or fine grater (for lemon zest and Parmesan)
10. Oven mitts

FAQ

How long and what temperature should I roast the cabbage?

Roast at 425°F 220°C for about 25 to 35 minutes for wedges or thick steaks until the edges are browned and the center is tender. Flip once around the middle of cooking so both sides get charred.

Can I use red cabbage or other types of cabbage?

Yes, red cabbage works great, same method. It tastes a bit sweeter and will stain things a bit more, but the texture and roast time are basically the same.

How do I get crispy browned edges and not a soggy mess?

Pat the cut cabbage dry, dont overcrowd the pan, use enough oil, and roast on a hot sheet so the air can circulate. High heat and flipping once will make the edges caramelize instead of steam.

Is this dish vegetarian or vegan friendly?

It is vegetarian as written. For vegan, swap honey for maple syrup and skip the Parmesan or use a vegan cheese alternative.

Can I make this ahead and how do I reheat it?

Yes store in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 350°F oven or in a skillet to bring back some crispness, microwave will work but it gets soft.

Can I roast this in an air fryer or on the grill?

Yes. For air fryer try 375°F for about 12 to 18 minutes flipping once. On the grill cook over medium high heat about 6 to 8 minutes per side until charred and tender.

Balsamic Roasted Cabbage Recipe Substitutions and Variations

Olive oil: swap with avocado oil or grapeseed oil for a higher smoke point, or use melted butter for a richer flavor (use same amount).
Balsamic vinegar: if you dont have balsamic, mix red wine vinegar with 1/2 to 1 teaspoon sugar or honey, or use apple cider vinegar plus a pinch of brown sugar to get the sweet-tart balance.
Honey or maple syrup: agave nectar works 1:1, or use brown sugar (dissolve into the vinegar/oil mix) or date syrup for a deeper sweetness.
Parmesan cheese: for dairy-free use nutritional yeast, for a tangy swap try crumbled feta, or use pecorino romano if you want a sharper, saltier finish.

Pro Tips

1) Heat the pan, not just the oven. Toss your wedges onto a baking sheet that’s been preheating in the oven so the cut sides hit a hot surface and start to caramelize right away. Be careful grabbing that sheet though, it’s really hot.

2) Don’t skip the dry and small cuts trick. Pat the wedges super dry, and make a couple shallow cuts at the base of the core so the dressing can sink in without the wedge falling apart. It helps flavor get deeper and they brown better.

3) Save the sweet stuff for the end. If you smear all the honey or maple on up front it can darken too quick, so mix most of the dressing for seasoning but reserve a tablespoon to glaze near the finish. That way you get shine and sweet flavor without burnt spots.

4) Finish for contrast and revive leftovers. Bright acid and texture make it sing — grate lemon zest or add a quick splash of extra vinegar right before serving and toss on toasted breadcrumbs or chopped herbs. Leftovers? Reheat in a hot oven or a skillet to bring back the crispy edges, don’t microwave unless you want soggy cabbage.