Roasted Cabbage Wedges

If you are less than thrilled by boiled cabbage why not try roasting it?

Roasted Cabbage Wedges

Cabbage Wedges Ready for Roasting

Rather than getting soft and soggy it turns tender, browned and crunchy, though you would never know it from my above photo.

I snapped a shot before roasting, but once it came out of the oven it was too dark to get a decent shot, so I guess you’ll just have to take my word for it.

Sorry about that!

I’ve long been a fan of roasted vegetables but had never considered roasting cabbage until I came across a recipe several years ago in one of Molly Katzen’s cookbooks – I think it was Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts.

These days roasted cabbage is all the rage, with recipes and photos all over the web.

And why not? It’s simple, easy, healthy and delicious.

The Skinny on Roasted Cabbage Wedges

All you do is cut the cabbage into wedges or slices, brush or spray it with olive oil, sprinkle on a little salt and fresh ground pepper and bake in a 400F degree oven until browned and tender, 30 to 40 minutes.

What could be simpler? Or a better Weight Watchers PointsPlus value?

The only PointsPlus come from the olive oil so brush lightly or spray with a Misto.


Roasted Cabbage Wedges
Prep time
Cook time
Total time
Simple, easy, healthy and delicious cabbage wedges brushed with olive oil, sprinkled with salt and fresh ground black pepper and baked till tender, browned and crunchy.
Recipe type: Vegetable, Side
Serves: 6
  • 1 medium head green cabbage
  • 1 tablespoon olive oil
  • Salt and fresh ground black pepper
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and coat with nonstick cooking spray.
  2. Cut the cabbage into 1-1/2-inch thick wedges, removing the core. Brush the wedges with olive oil and place on prepared baking sheet. Try to keep the pieces from falling apart, but if they do start to separate a bit it's fine). Sprinkle the cabbage with salt and fresh ground black pepper. Roast, turning once, until crispy and browned, 30 to 40 minutes.
Cook's Notes
Nutritional Estimates Per Serving (1/6th): 50 calories, 2.5 g fat, 3 g fiber, 1.5 g protein and 1 Weight Watchers PointsPlus

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Recipe Source: Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts

More Weight Watchers Friendly Cabbage Recipes

Slow Cooker Corned Beef and Cabbage
Skinny Leftover Corned Beef and Cabbage Soup
Shredded Cabbage Soup
Slow Cooker Bean and Cabbage Soup
Weight Watchers Apple Slaw
Quick & Easy Low Fat Asian Slaw with Pineapple

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