Roasted Cabbage Wedges Recipe

Cabbage: The star of the dish, cut into wedges for roasting.

Olive oil: Used to drizzle over the cabbage wedges, adding richness and helping them crisp up.

Salt: Enhances the natural flavors of the cabbage.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing cabbage wedges for roasting, ensure that you cut them into even sizes. This promotes uniform cooking and prevents some pieces from burning while others remain undercooked. Additionally, consider placing the wedges on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier. For added flavor, you can sprinkle some garlic powder or smoked paprika along with the salt and black pepper.

• cabbage - Substitute with brussels sprouts: Brussels sprouts have a similar texture and flavor when roasted, making them a good alternative.

• cabbage - Substitute with cauliflower: Cauliflower roasts well and provides a similar hearty texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for roasting.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the dish a different kick.

• Allow the roasted cabbage wedges to cool completely before storing. This helps to prevent condensation, which can make the cabbage soggy.
• Place the cooled cabbage wedges in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The roasted cabbage will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the cabbage wedges. Wrap each wedge individually in plastic wrap or aluminum foil to protect them from freezer burn.
• Place the wrapped wedges in a freezer-safe bag or container, removing as much air as possible before sealing.
• Label the container with the date to keep track of how long they’ve been stored. Frozen roasted cabbage wedges can be kept for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen or refrigerated wedges on a baking sheet and bake for 10-15 minutes, or until heated through and crispy again.
• Alternatively, you can reheat the wedges in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking for desired warmth and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover roasted cabbage wedges on a baking sheet. Cover them with aluminum foil to prevent drying out. Reheat for about 10-15 minutes, or until they are warmed through and slightly crispy on the edges.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the cabbage wedges in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and have a nice sear.

• Microwave Method: Place the cabbage wedges on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to trap moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Be cautious not to overcook, as they can become soggy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the roasted cabbage wedges in the air fryer basket in a single layer. Reheat for about 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cabbage wedges on the toaster oven tray. Reheat for about 10 minutes, or until they are warmed through and the edges are crispy.

• Oven: Used to roast the cabbage wedges at a high temperature to achieve crispy edges and tender texture.

• Baking sheet: A flat surface to place the cabbage wedges on for roasting in the oven.

• Knife: Essential for cutting the cabbage into wedges.

• Cutting board: Provides a stable surface to safely cut the cabbage.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Basting brush: Useful for evenly drizzling olive oil over the cabbage wedges.

• Tongs: Handy for flipping the cabbage wedges halfway through roasting, if needed.

• Serving platter: To present the roasted cabbage wedges attractively once they are done.

Pre-cut cabbage: Buy pre-cut cabbage wedges from the store to save time on preparation.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Batch roasting: Roast multiple cabbage wedges at once to have leftovers for another meal.

Preheat oven early: Start preheating your oven while you prepare the cabbage to save time.

Quick seasoning: Mix olive oil, salt, and black pepper in a bowl and brush it on the cabbage wedges for even distribution.