Roasted Cabbage Wedges
Roasted cabbage wedges are an easy way to get crisp edges, tender centers and plenty of flavor with just a few well-chosen pans.
Sheet Pans & Racks for Roasted Cabbage Wedges
Roomy pans and fitted racks help cabbage roast evenly with crisp, caramelized edges.
Roasting Pans for Weeknight Vegetable Sides
These roasting pans give sturdy support, easy cleanup and plenty of space for cabbage wedges and more.
Large Roasting Sets for Batch Cooking
When you are cooking for a crowd or meal prepping, larger pans and rack sets make it easy to roast more at once.
Tips
- Cut the cabbage through the core so each wedge holds together as it roasts.
- Give wedges space on the pan so they roast and brown instead of steam.
- Roast at high heat to caramelize the outer leaves while keeping the center tender.
- Brush or drizzle oil over the cut sides to help seasoning cling and encourage browning.
- A rack can lift wedges slightly for more airflow and crisp edges, especially on sheet pans.
Frequently Asked Questions
Use a roomy pan, roast at high heat and avoid crowding. Oil the cut sides well so the leaves brown and crisp instead of steam.
A sheet pan or roasting pan with enough surface area works best. For more airflow under the wedges, choose a pan with a rack.
Starting cut side down helps develop deep color on the flat sides. You can flip once if you want more even browning.
They pair well with weeknight chicken, sausage, grains and creamy sauces.
Yes. Sheet pans, roasting pans and prep tools work across many fast vegetable meals.