Description
Tender wedges of cabbage slow-roasted until deeply caramelized and savory–sweet, inspired by Romanian comfort cooking.
Ingredients
Scale
- 1 large green cabbage (about 2–2.5 lb / 900-1,100 g)
- 3 tbsp sunflower oil (or vegetable oil)
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp honey (optional, for extra caramel sweetness)
- 2 cloves garlic, thinly sliced
- 1 tbsp apple cider vinegar (optional, for brightness)
- 2 tbsp fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat oven to 325 °F (160 °C).
- Remove outer leaves from cabbage, then cut the head into 8–10 wedges, keeping the core intact to hold each wedge together.
- Arrange the wedges in a single layer on a rimmed baking sheet or a shallow roasting pan.
- Drizzle oil over wedges, then sprinkle with salt, pepper, and honey (if using).
- Tuck garlic slices between wedges.
- Cover loosely with foil and roast for 60 minutes.
- Uncover, brush any pan juices over the cabbage, and roast another 30–45 minutes, turning wedges once halfway, until deep golden-brown and tender.
- During the last 5 minutes, drizzle with apple cider vinegar, then roast uncovered.
- Remove from oven, transfer wedges to a serving platter, and sprinkle with fresh parsley or dill.
- Serve warm as a side dish or main with crusty bread or smoked meats.
Notes
- Slow roasting brings out the cabbage’s natural sweetness and develops rich caramel flavor.
- Apple cider vinegar brightens the dish—omit if you prefer purely sweet notes.
- Leftovers are delicious reheated or thinly sliced into salads or wraps.
- For a smoky twist, add a pinch of smoked paprika after roasting.
Nutrition
- Serving Size: 1 wedge (approx. 200 g)
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg