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Crispy Roasted Cabbage

Course Side Dish


  • 4 tbsp extra virgin olive oil
  • 1 head Savoy cabbage cut into 8-10 wedges (Wedge should not be thicker than 1.5”)
  • 1 tsp garlic powder
  • 1 tsp (or to taste) of red pepper flakes (if you have a spice mill, grind the pepper flakes to a powder. This helps with even distribution).
  • salt and ground pepper to taste
  • 2 lemons, cut into wedges


  • Preheat oven to 425 degrees F (oven gets reduced, see below).
  • Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge.
  • Arrange wedges on a baking sheet (*tip if you have parchment paper it makes cleanup easier).
  • Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more.
  • Cover cabbage with parchment paper and reduce oven to 350 degrees F. Cook covered for about 45 minutes or until knife tender.
  • Squeeze lemon over each wedge and serve.
This dish is great reheated.
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