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Roasted Cabbage Wedges with Chimichurri

Baked Cabbage is drizzled with chimichurri and served with mashed potato on a large black plate.
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Picture-perfect Roasted Cabbage Wedges are both a pleasure to look at and a very satisfying thing to eat! Served with a punchy and fresh chimichurri sauce, this plant-based main dish is an elegant and easy meal to serve for anyone who enjoys bold flavours and likes something with a bit of a difference. Serve the wedges with some creamy potato mash and our Quick Roasted Cherry Tomatoes for a wonderfully flavoursome plate of food!

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Ingredients

10 ingredients in total! Yes, that’s for the cabbage wedges and the chimichurri sauce! Simple, very affordable and deliciously plant-based.

Ingredinets for the cabbage wedges and chimichurri on a wooden chopping board.

Equipment Used

This cabbage recipe doesn’t require any special equipment, but there are a few things that will help the process along:

  • High-Rimmed Roasting Tray is used so that you can cover the cabbage wedges with foil letting them cook quicker in their own steam. The high rim of the tray makes it easier, as the foil doesn’t press on the cabbage directly.
  • Foil: we always recommend Kirkland Signature Foodservice Foil. It may seem expensive at a first glance, but there are 200m of it – it lasts forever, and it’s strong and doesn’t tear easily!
  • We also use a pastry brush to cover the wedges in the spiced oil.
  • You will need a large sharp knife to cut the cabbage wedges. We are big fans of Global Knives.

Step-By-Step Recipe

STEP 1: Prepare and Roast the Cabbage Wedges

Preheat the oven to the highest setting, usually 240°C Fan.

Combine the olive oil, smoked paprika, sugar, salt and a pinch of pepper in a small bowl.

Cut half of the cabbage into four equal wedges. Leave the core intact as it will help the wedge to keep its shape in the oven.

Line a high-rimmed baking tray with foil and place the cabbage wedges in it. Brush the cabbage with the oil. Cover the top of the tray with another sheet of foil tightly and roast for 25 minutes.

Brushing the cabbage wedges with the smoked paprika oil using a pastry brush.

After 25 minutes, remove the foil and roast for another 10 minutes. Your cabbage should be tender and the sides browned. Note that, roasting times may vary depending on the size and age of your cabbage.

Roasted cabbage wedges in a foil-lined baking tray.

STEP 2: How to Make a Quick Chimichurri?

Whilst the cabbage is roasting, make the chimichurri sauce. In a pestle and mortar, bash the coriander, vinegar, chilli, garlic and onion to a rough paste. Add the olive oil and mix.

Chimichurri in a wooden pestle and mortar.

STEP 3: Assemble the Dish

When the cabbage is cooked, serve two wedges per portion, drizzled with the chimichurri sauce on top. For ideas on what to serve the cabbage with, have a look at the section below.

Recipe FAQs

How To Cut Cabbage For Roasting?

Remove any damaged outer leaves of a cabbage, then cut into quarters through the core. Cut each quarter into two equal wedges. Leave the core intact as it will help the wedge to keep its shape in the oven whilst roasting.

What Else Can I Flavour Cabbage Wedges With?

Instead of using smoked paprika, make your cabbage wedges hot and spicy by adding a tsp of your favourite chilli paste or sauce (we love Harissa and Sriracha). Alternatively, try the roasted cabbage with curry powder or simply add some minced garlic to your oil.

What To Serve with Roasted Cabbage Wedges?

We love the roasted cabbage wedges served with creamy mashed potato and roasted cherry tomatoes:

Roasted Cabbage with mashed potato, roasted cherry tomatoes and chimichurri sauce served on a large back plate.

Other Vegan Main Dishes

For other vegetarian mains, have a look at some of our absolute favourites below:

Recipe Card

Baked Cabbage is drizzled with chimichurri and served with mashed potato on a large black plate.

Roasted Cabbage Wedges with Chimichurri

Picture-perfect Roasted Cabbage Wedges are both a pleasure to look at and a very satisfying thing to eat! Served with a punchy and fresh chimichurri sauce, this plant-based main dish is an elegant and easy meal to serve for anyone who enjoys bold flavours and likes something with a bit of a difference. Serve the wedges with some creamy potato mash and our Quick Roasted Cherry Tomatoes for a wonderfully flavoursome plate of food!
5 from 5 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Vegetarian Main
Cuisine American, European
Servings 2 portions
Calories 384 kcal

Ingredients
 
 

  • 1/2 white cabbage about 600g
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp caster sugar
  • 1/4 tsp salt

For Chimichurri:

  • 1/2 green chilli finely chopped
  • 15 g coriander finely chopped, including stalks
  • onion finely chopped
  • 1 small garlic clove crushed
  • 3 tbsp olive oil
  • 1 tbsp vinegar red wine or rice

Serve With:

  • roasted cherry tomatoes
  • creamy mashed potato

Instructions
 

  • Preheat the oven to the highest setting, usually 240°C Fan.
  • Combine the olive oil, smoked paprika, sugar, salt and a pinch of pepper in a small bowl.
  • Cut half of the cabbage into four equal wedges. Leave the core intact as it will help for the wedge to keep its shape in the oven.
  • Line a high-rimmed baking tray with foil and place the cabbage wedges in it. Brush the cabbage with the curry oil, cover the top of the tray with another sheet of foil tightly and roast for 25 minutes.
  • After 25 minutes, remove the foil and roast for another 10 minutes. Your cabbage should be tender and the sides browned.
  • Whilst the cabbage is roasting, make chimichurri sauce. In a pestle and mortar, bash the coriander, vinegar, chilli, garlic and onion to a rough paste. Add the olive oil and mix.
  • When the cabbage is cooked, serve two wedges per portion, drizzled with the chimichurri sauce on top.

Notes

We love the roasted cabbage wedges served with creamy mashed potato and roasted cherry tomatoes.

Nutrition

Calories: 384kcalCarbohydrates: 17gProtein: 3gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gSodium: 374mgPotassium: 457mgFiber: 7gSugar: 9gVitamin A: 739IUVitamin C: 88mgCalcium: 106mgIron: 2mg
Keyword Cabbage Wedges, Chimichurri Sauce, Roasted Cabbage, Vegan Cabbage
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5 Replies to “Roasted Cabbage Wedges with Chimichurri”

  1. 5 stars
    Wow! This takes cabbage to a whole new level. The flavors are incredible. Thanks for the amazing recipe!

    1. You are most welcome! Glad you enjoyed it 🙂

  2. 5 stars
    Oh, I can tell, this is really the best roasted cabbage I’ve tried!

    1. Thanks, Toni! Very kind of you to say that 💗

  3. 5 stars
    Such a great way to use cabbage and anything with chimichurri sauce is good with me.

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