Beazell's Cook Book

Cabbage Wedges

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Cabbage Wedges  




1 head green cabbage

2 tablespoons olive oil

Beazell's Cajun Seasoning, to taste



Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil.

Cut the head of cabbage into 4 equally-sized wedges, cutting through the core and stem end. If desired, use a knife to carefully trim off the stem on each wedge. Arrange the wedges in a single layer on the prepared baking sheet.

Use a pastry brush or oil mister to brush/mist the top sides of each cabbage wedge with the olive oil, then season generously with Beazell's Cajun Seasoning. Turn cabbage wedges carefully, then repeat on second side.

Roast cabbage for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve immediately.


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