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Roasted Cabbage with Lemon | No Thanks to Cake

My first time to roast cabbage, I still make these cabbage wedges years later. The roasting adds such a beautiful flavor. Paired with lemon juice, it becomes such a lovely side dish!


  • 1 head green cabbage
  • cooking spray
  • 2-3 Tbsp. fresh squeezed lemon juice
  • generous amount of sea salt and fresh ground black pepper
  • fresh parsley, chopped (optional)


  • Preheat oven to 450F.  Spray a jelly roll pan with non-stick spray.
  • Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the jelly roll pan (leave some space around them as much as you can.)
  • Spray cabbage wedges lightly with cooking spray.  Use a pastry brush to coat the top sides of each cabbage wedge with lemon juice and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the lemon juice and season with salt and pepper.
  • Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.


Adapted from Kalyn's Kitchen