Baked Cabbage Wedges
Baked cabbage wedges is one of our favorite ways to eat cabbage. They bake on a sheet in the oven on their sides, and the cabbage wedge cooks while the top surface gets a little crispy. They are pretty convenient and extremely easy, especially if you are already using the oven.
Baked Cabbage Wedges:
1/2 head Cabbage
4 tsp Olive oil (or oil of choice – see post about fats for more options)
2 tsp Seasoning salt
Slice a head of cabbage in half top to bottom, splitting the inner core. Put one half back in the fridge. Take the other and cut it in half again, then cut out the core by doing a diagonal cut.
Cut the quarters in half again (top to bottom), ending up with 4 wedges. Place them laying down sideways on a baking sheet. They’ll stick a little, but not bad, so use a non-stick baking mat if you’d like.
Drizzle a teaspoon of olive oil over each wedge, then sprinkle each with 1/2 tsp seasoning salt.
Bake at 350 for half an hour, or at 400 for 20 minutes. Leave them in a little longer if you like them crispy. Place a wedge on each plate and have fun separating the cabbage layers and you eat them!
Baked Cabbage Wedges
Print Recipe
Ingredients
- 1/2 head Cabbage
- 4 tsp Olive oil
- 2 tsp Seasoning salt
Instructions
- Slice a head of cabbage in half top to bottom, splitting the inner core. Put one half back in the fridge. Take the other and cut it in half again, then cut out the core by doing a diagonal cut.
- Cut the quarters in half again (top to bottom), ending up with 4 wedges. Place them laying down sideways on a baking sheet. They'll stick a little, but not bad, so use a non-stick baking mat if you'd like.
- Drizzle a teaspoon of olive oil over each wedge, then sprinkle each with 1/2 tsp seasoning salt.
- Bake at 350 for half an hour, or at 400 for 20 minutes. Leave them in a little longer if you like them crispy. Place a wedge on each plate and have fun separating the cabbage layers and you eat them!