Baked Cabbage Wedges

Big wedges of cabbage slow-roasted in the oven with carrot chunks and onion, slowly turning the cabbage into something entirely different, dark and toasty, sweet and smoky. This just might be cabbage like you've never before tasted.

Baked Cabbage Wedges ♥, slow-roasted with carrots and onion, here ready for the oven where they turn dark and toasty, sweet and smoky. Vegan. Gluten Free. Weight Watchers Friendly.

An Easy, Healthy Side Dish. Whole Food, Simply Prepared, "Plain" But Perfect. Budget Friendly. Great for Meal Prep. Low Fat. Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. Rave Reviews.

  • "Soooo good. ... If this gets any better the second day - hold me down!" ~ yarby50
  • "Yummy." ~ Pat

Memories of taking garbage to the dump with my dad ♥

Life's Reality: Garbage

My parents "recycled" garbage before it was the cool environmental thing to do. They burned what they could, everything else had to be hauled to the town dump, the collection of human refuse we now call "landfills".

Back then, it was a treat to clamber into the pickup beside Dad for a trip to the dump.

Before hitting the highway, we’d be singing “To the dump, to the dump, to the dump-dump-dump” and then break into another song about hillbilly moonshine that my now 80-something and entirely respectable father is still known to belt out around campfires, even without influence of said moonshine.

This month, my town switched from a drop-off recycling center to curb-side no-sorting-required recycling and I’ve got to say, I-LOVE-IT.

I’d gotten lazy about sorting and storing and hauling tins cans, glass bottles, newspapers, paper and cardboard to the recycling center just a short drive away. It added up.

So now, the garage feels positively roomy ever since much of the garbage, my personal human refuse, collects in a sparkly-green albeit L-A-R-G-E recycling bin.

Come Mondays, I'll make the short haul to the street and just might find a song on my lips. “To the dump, to the dump, to the dump-dump-dump.”

Cabbage Turned Dark & Toasty, Sweet & Smoky in the Oven

So there's roasted cabbage and then there's slow-roasted cabbage.

This, people, is slow-roasted cabbage, where the crunch and color of raw cabbage and carrots turn into something soft (but not mushy) and smoky, dark and toasty.

Ahh, the surprising experience of slow-slow cooked cabbage.

Plan Ahead: The Cabbage Roasts More Than Two Hours.

Just like with (Sloooow) Baked Potatoes, one hour in the oven is not enough.

Just like with (Sloooow) Baked Potatoes, cabbage roasted in the oven for more than two hours is a revelation.

For cabbage, it goes like this.

  • After one hour, the cabbage is cooked but still firm and chewy.
  • After two hours, the cabbage turns soft and smoky.
Baked Cabbage Wedges ♥, slow-roasted with carrots and onion, here prepping for the oven where they turn dark and toasty, sweet and smoky. Vegan. Gluten Free. Weight Watchers Friendly.

About This Recipe

  • Cabbage wedges, carrot chunks and onion slices are roasted for more than two hours, until they turn dark and sweet and succulent.
  • Distinctive Ingredients = just cabbage + carrots
  • Short Ingredient List = green cabbage + carrots + onion + olive oil or another fat + salt & pepper + cayenne +
  • This dish requires very little hands-on time but does spend more than two hours in the oven.
  • Honesty here, this isn't the prettiest of dishes.
  • This is pantry-friendly recipe, just cabbage, carrots and onion (all keep well in the fridge or pantry for days and even a couple of weeks!) plus seasonings.
  • This is a budget-friendly recipe, all three main ingredients are inexpensive and easily available in every grocery store.
  • If you don't have time for such a long oven time, consider making Cabbage Noodles on the stove in well under an hour.
Baked Cabbage Wedges ♥, slow-roasted with carrots and onion, here prepped for the oven where they turn dark and toasty, sweet and smoky. Vegan. Gluten Free. Weight Watchers Friendly.

How to Make Baked Cabbage Wedges

The detailed recipe is written in traditional recipe form below but here are the highlights in four easy steps. You can definitely do this!

  • PREP Collect wedges of cabbage, carrot chunks and chopped onion in a large baking dish. Drizzle with a little oil and seasoning, then drizzle a little stock or water over top. Cover the baking dish tightly, either with a lid or foil.
  • BAKE FOR TWO HOURS AT 325F/160C. After one hour, remove the cover and gently flip the cabbage wedges over. If the liquid has evaporated, add a little more. Put the lid/foil back on and bake for another hour.
  • FINISH AT 400F/200C. Remove the lid and give the cabbage and carrots a blast of dry heat, the color of the cabbage will darken in about 15 minutes.
  • PATIENCE, GRASSHOPPER (what???) If you like, eat the cabbage and carrots right away. But if you planned ahead or can wait, the flavors continue to develop and it's even better the next day after reheating.

You Might Wonder Be Wondering ...

Have another question? Ask away, I'll do my best to answer!

Does it really take more than two hours? Yes! Usually, we roast vegetables in a hot oven, nearly always spread across a large baking sheet and uncovered, creating a dry, hot heat that roasts vegetables quite quickly, at least comparatively speaking. (Curious? How to Roast Vegetables.)

But in this recipe, the covered baking dish becomes a little mini oven inside an actual oven. The cabbage and carrots stay plump and moist, even while they slowly cook. The technique is almost-but-not-quite steaming, almost-but-not-quite braising, less-but-almost roasting ... which is why I called this "Baked" Cabbage Wedges.

But as to the time, yes, it takes two hours (plus a last blast of heat for color) to push the cabbage and carrots into territory that's soft (but not mushy) and sweet (but not sugary) and almost smoky (but not burned).

Two hours is so long. Can something else be baked at the same time? Maybe. Combining foods in the same oven is a little tricky. You might cook a beef roast, say, so long as the temperature is the same. Me, I'd be inclined to meal prep one or more trays of roasted vegetables on a second oven rack. The only downside here would be all the opening/closing of the oven, which may well affect the cabbage timing. So yeah, tricky.

But good news! Two Kitchen Parade recipes also specify the same temperature (325F/160C). Baked Cabbage Wedges would be a great side dish for either Mom's Roast Chicken With All the Trimmings or Lamb with Lemon & Oregano. It makes me hungry, just imagining the combination!

Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this simple cabbage inspires you, please do save and share! I'd be honored ...

Baked Cabbage Wedges ♥, slow-roasted with carrots and onion where they turn dark and toasty, sweet and smoky. Vegan. Gluten Free. Weight Watchers Friendly.


Hands-on time: 10 minutes over 2-1/2 hours
Time to table: 24 hours
Serves 1 to many
  • Wedge of green cabbage (see TIPS)
  • Carrot, peeled and cut into chunks
  • Onion, in large chunks separated into layers
  • Olive oil or bacon grease (not much, about 1 tablespoon for 4 wedges)
  • Salt & pepper to taste
  • Cayenne pepper to taste, optional (see TIPS)
  • Chicken stock or vegetable stock or water (about 1/4 cup for either 4 or 8 wedges)

Heat the oven to 325F/160C. Place the cabbage wedges cut-side down in an oven-safe baking dish in a single layer. Add the carrots and onion. Drizzle with olive oil or dot with bacon grease. Season with salt, pepper and cayenne. Add the broth and cover the baking dish with foil or a lid.

BAKE FOR ONE HOUR, then turn the cabbage wedges over. If needed, add a splash or two of liquid.

BAKE FOR ANOTHER HOUR. Remove the foil.

BAKE ANOTHER 15 MINUTES. Increase the oven temperature to 400F/200C and let the cabbage finish cooking for about 15 minutes until the cabbage begins to darken.

Remove from the oven and if desired, serve immediately.

BEST MADE AHEAD However, to eat another day, let cool, cover and refrigerate until ready to serve. To rewarm, set oven to 350F/175C and heat through, about 20 minutes.

MORE PRECISION Prefer a more precise recipe? To serve four, use a pound of cabbage cut into four wedges, four carrots, a large onion, a tablespoon of fat, 1/4 cup broth and seasonings to taste. To serve eight, double all the ingredients except the broth.

ALANNA's TIPS Make this healthy cabbage once, you’ll never need a recipe again. I cut the wedges big, about a quarter pound each but feel free to make dainty wedges too. The cayenne provides a little zip but it’s easy to go overboard, take care. Use olive oil and vegetable broth for an easy and healthy vegan side dish.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .
NUTRITION INFORMATION Per Serving (assumes the "precise" recipe above): 127 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 124mg Sodium; 23g Carb; 6g Fiber; 11g Sugar; 3g Protein. WEIGHT WATCHERS Old Points 2 & PointsPlus 3 & SmartPoints 5 & Freestyle 1 & myWW green 1 & blue 1 & purple 1 & future WW points.
Many thanks to reader Sherry Milligan for sharing cabbage recipes published in the Dallas Morning News. (Sorry, the story called Cabbage Recipes That Make You Forget They’re Good for You by Tina Danze is no longer online.) Baked Cabbage Wedges are just that good!

Crazy for Cabbage? More Healthy Recipes!

~ cabbage recipes ~
Tired of the same-old coleslaw? Find new inspiration in this collection of seasonal Cabbage Recipes (including Sauerkraut Recipes) ♥, savory to sweet, salads to sides, soups to supper, sandwiches to smoothies, simple to special. Many Weight Watchers, vegan, gluten-free, low-carb, paleo, whole30 recipes.
Cabbage Noodles ♥, ribbons of fresh healthy cabbage cooked in a skillet until soft and silky, almost like noodles. Weight Watchers Friendly. Low Cal. Low Carb. Gluten Free. Vegetarian, Easily Vegan.

Green Cabbage Salad with Fresh Lime Vinaigrette, another fresh, healthy salad ♥ A Veggie Venture. Vegan. Gluten Free. Great for Meal Prep. Weight Watchers Friendly.

Cabbage & White Bean Stew, another easy, healthy vegetable soup ♥ Very Weight Watchers Friendly. Vegan. Gluten Free.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade
2011, 2015, 2021 & 2023

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Teresa Ballard1/19/2011

    Hey, this looks pretty good. I may try it this weekend. I'm doing WW and wondered what size serving would be 2 pointsplus points.

  2. Teresa, the cabbage IS really good, so glad it's appealing. You'll find the points (both Old Points and PointsPlus) in the section titled Nutrition Estimate just below the recipe. All Kitchen Parade recipes include nutrition information, always right in that same spot. I'm in the process of updating 400+ recipes with the new PointsPlus information, it's all manual so will take awhile. In the mean time, you've got the nutrition data to calculate on your own.

  3. Teresa Ballard1/19/2011

    Thanks for responding. You do have the pointsplus points calculated for this one, I just couldn't find what the serving size was unless where you have it listed as serves "1 to Many" it means (yay!) I can eat whatever I want and it is still 2 points! But I can figure it out. Thanks again for all these wonderful recipes.

  4. Teresa, Ah yes, I see. This recipe is 'looser' than many because it's one that to make by rote without paying much attention. I used about 1/4 pound wedges, 2 carrots and 1/4 tablespoon oil for calculating the nutrition. Hope this is clearer! I really DO try to make it all easy.

  5. Anonymous1/20/2011

    Soooo good. I made this yesterday morning after reading this post and then had a small portion last night because I just couldn't wait a full day as mentioned. If this gets any better the second day - hold me down! Of course I love cabbage but this is going to my Favorites Make Weekly List!

  6. Smoky, dark and toasty are not words I normally associate with cabbage but I'm willing to give it a try.

  7. Anonymous1/22/2011

    i just read the cabbage recipe and just happen to have a head in the fridge..cut it up n now it's in the oven...hope i can stay up past 12 to take it out

  8. Pat on Pinterest11/03/2022

    Yummy! We love cabbage so this was a good one for us. I used some Penzey Arizona Dreaming instead of cayenne for seasoning. I made enough for planned overs.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna