Roasted Savoy Cabbage

These roasted Savoy cabbage wedges are tender inside with a crispy exterior. Roasting enhances their natural sweetness, making them the perfect holiday side dish.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 40

Servings servings

Calories 162kcal

Author Adina

Equipment

Baking sheet
Large chef’s knife
Small bowl

Ingredients

1 Savoy cabbage weighing about 2 lbs/ 900 g Note 1
3 garlic cloves grated
2 tablespoons lemon juice freshly squeezed
zest from ½ lemon
½ teaspoon rosemary
¼ - ½ teaspoon red pepper flakes to taste
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
4 tablespoons olive oil
2.5-3.5 oz feta cheese 75-100 g as needed, Note 2

Instructions

Preheat the oven to 400°F/ 200°C. Brush the baking sheet with a bit of oil.
Prepare the Savoy cabbage: Remove the outer wilted leaves. Rinse the cabbage and dry it well. Cut it in half through the core, then slice each half into 3 wedges, cutting through the core again to keep the wedges intact (Note 3). Place the wedges on the greased baking sheet.
Seasoning: In a small bowl, mix the grated garlic, lemon juice and zest, rosemary, red pepper flakes, salt and pepper. Whisk in the olive oil until the mixture emulsifies slightly.
Brush the cabbage pieces with the seasoning mixture on both sides.
Roast the Savoy cabbage for 15 minutes. Using a spatula, flip the pieces and roast them for another 15 minutes.
Add feta: Remove them from the oven and sprinkle the crumbled feta on top. Roast for another 5 to 10 minutes until the cabbage is lightly charred and the cheese is soft.

Notes

Substitute Savoy cabbage with sweetheart, green, white, or red cabbage. The last three mentioned are a bit firmer, so ensure they are tender before removing them from the oven.
Substitute feta with other cheese such as Parmesan, Gruyère, Swiss, or blue cheese.
Don’t remove the core, as the wedges will fall apart without it. If the core is still too tough after roasting, you can remove the hardest part of it when serving.

Nutrition