How do you cut a cabbage into 2 inch wedges?

After drying, stand the cabbage on its stem end on a cutting board and cut it in half. Lay each half of cabbage on its cut side and cut it into two to four wedges, making sure each cut goes through the core, in order for the leaves to be held together.

What does hispi cabbage taste like?

Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste .

Can I cook red cabbage like green cabbage?

Red and green cabbage can be used interchangeably in most recipes . The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

How do you blanch savoy cabbage?

And blanching is easy: Simply bring a large pot of water to a boil, add the cabbage and briefly cook it—leaves and strips need just 90 seconds; wedges need about 3 minutes. Plunge the cabbage into an ice bath to stop the cooking process, then drain in a colander.

What is hispi cabbage called in America?

Hispi cabbage has many labels, it's scientific name is Brassica Oleracea but it is most often found labelled descriptively with names such as conehead cabbage, pointed, hearted or sweetheart cabbage .

Why is it called hispi cabbage?

' The word hispi some say describes the gap between each layer of leaves . If quartered or halved, and braised or grilled, this allows the edge of each layer to char or caramelise. These gaps also allow any dressing to permeate the whole of the cabbage. Its other names have helped, too.

Why is hispi cabbage so popular?

She believes one of the reasons hispi has become so hyped is because it looks impressive on a plate . “It's also cheap, versatile and doesn't take much prep.” “It's the new cauliflower steak,” says the chef and food writer Jane Baxter, who has been championing hispi cabbage as a main dish for years.

Why do you put vinegar in cabbage when boiling it?

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect . Savoy can be used in any recipe that calls for green cabbage.

Can dogs eat cabbage?

All varieties of cabbage are not only tasty to your dog, they are also very healthy . Cabbage helps your dog's digestive system and is good for their skin. It can cause flatulence (gas) in dogs, so remember to feed cabbage in small amounts, and introduce it into their diet slowly.

What is purple cabbage called?

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.

How long do you blanch cabbage wedges?

Drop the cabbage into the boiling water. If using shredded cabbage, cook for 30 to 60 seconds once the water returns to a boil. If using cabbage wedges, cook for 1 to 2 minutes. Remove the cabbage promptly from the boiling water, using a slotted spoon or by draining it in a colander.

How to cook cabbage jamie oliver?

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender . Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (2024)

By Alexa Weibel

Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (1)

Total Time: 45 minutes, plus overnight chilling
Rating: 4(513)
Notes: Read community notes

Sliced into wedges and drizzled with a tangy lemon-mustard dressing, cabbage roasts in high heat as it tenderizes and sweetens for this easy, make-ahead salad or side. Apply some heat and the cruciferous vegetable loses its crunch, turning sweet and silky like leeks vinaigrette, with unexpected nutty notes. This salad is best enjoyed chilled, but it can also be enjoyed hot or at room temperature, making it particularly party-friendly. Because sturdy cabbage holds up better than fragile salad greens, this dish can be prepared in advance and refrigerated. Drizzled with a tangy crème fraîche-and-mayonnaise sauce that is faintly reminiscent of ranch dressing, this wedge salad is fresh and cooling, its chill an unexpected delight.

Featured in: The Best Vegetarian Thanksgiving Looks as Good as It Tastes

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have

10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

Learn more.
Subscribe
Print Options
Include recipe photo

Advertisem*nt

Ingredients

Yield:8 servings

For the Roasted Cabbage

1medium head green cabbage (about 2½ to 2¾ pounds)
½cup extra-virgin olive oil
1teaspoon finely grated fresh lemon zest plus 2 tablespoons juice
2tablespoons coarse mustard
1tablespoon honey
2large garlic cloves, finely grated (2 teaspoons)
Kosher salt (such as Diamond Crystal) and black pepper

For the Dressing

½cup crème fraîche or sour cream
¼cup mayonnaise
1lemon, zested plus 2 tablespoons lemon juice
Kosher salt and black pepper
Torn fresh dill and parsley, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

253 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 481 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat oven to 450 degrees.
Step
2
Prepare the cabbage: Peel any wilted outer leaves, then halve the cabbage lengthwise through the core, setting both halves flat on your cutting board. Slice them through the core into 12 even wedges (each about 1¼ inches thick at the widest point). Gently transfer them to a large sheet pan, carefully keeping each wedge intact.
Step
3
See Also
Easy Spicy Breadfruit Fries Recipe by Savory Spin Simple Roasted Fennel Recipe Green Salad With Apple Cider Vinaigrette Recipe Traditional Figgy Pudding Recipe
In a small bowl, whisk together the olive oil, lemon zest and juice, mustard, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Brush half the vinaigrette over the cabbage wedges, making sure it drips between the leaves, then carefully flip the wedges over and brush with the remaining vinaigrette.
Step
4
Roast the cabbage until tender, golden at the edges and caramelized, 25 to 30 minutes.
Step
5
While the cabbage roasts, prepare the dressing: In a small bowl, whisk together the crème fraîche, mayonnaise, lemon zest and juice; season to taste with salt and pepper. (If using sour cream, thin the dressing with just enough water so that it can be drizzled, about 1 tablespoon.) Refrigerate for up to 2 days.
Step
6
Let the cabbage cool, then refrigerate it for up to 2 days. Arrange the cabbage wedges on a serving platter. Season to taste. Serve cold or at room temperature, drizzled with the dressing (brought to room temperature) and garnished with the dill and parsley.

Ratings

out of 5

513

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

jude1 year ago

Here's a tahini sauce that is perfect for grilled cabbage. It would not replace this dish since the coolness and tang is what sells it. But your instinct for tahini and cabbage was spot on.1 garlic clove, finely grated1/3 cup tahini¼ c. olive oil1 tsp. honey½ tsp. ground cuminJuice and zest from 1 lemonmix and pour over grilled cabbage. sprinkle with about 1/3 c. fresh chopped dill

Brian1 year ago

I wonder how Mexican creama might work in lieu of the sour cream. No thinning needed, tangy, and pretty widely available in supermarkets.

Suzanne1 year ago

Follow your heart "Vegannaise" (mayonnaise)and Foragers cashew yogurt...has a nice thickness and tang like sour cream.

JMA1 year ago

Made the roasted cabbage without the final dressing. Served hot. Wow. Best roasted cabbage I have made.

e1 year ago

This is amazing. So much more than the sum of its humble parts. Make it. Didn’t need the creamy dressing it was just delicious without. It’s delicious right out of the oven. It’s delicious at room temp. It’s delicious straight from the fridge. Next time I’ll omit the creamy dressing and make extra vinaigrette to drizzle. Made with red cabbage, the lemon helps preserve the color so it is beautiful side. I’ll serve for thanksgiving (maybe plate on a bed of arugula for even more color?)

Barbara1 year ago

I think a tahini dressing could be tasty.

Jane1 year ago

I always switch chosen form of plain yogurt for any cream suggestion

Jude1 year ago

So delicious and easy. I might make a bit more of the basting sauce next time. Had with chicken bratwurst and mustard - really complementary. And it's good chilled or at room temperature.

Singing SecondAlto1 year ago

I am not sure why you think you have to wash it. Remove the outer leaves, and you're good to go!

Great Falls Writer1 year ago

The question about washing cabbage confused me. Why would the inside of a cabbage need washing? Am I misled by thinking that it would not be exposed to dirt or chemicals that could be washed off? I should think it would be perfectly clean and maybe need a rinse on the outside.

Barbara1 year ago

Made this tonight with red and green cabbage - half of each, subbed yogurt for sour cream. So tasty and beautiful…plan to make again for Thanksgiving meal.

maureen1 year ago

Try with a 400 degree oven.

Barbara Vaughan1 year ago

Both the sauce for brushing and the final dressing have too much lemon for my taste. The inner leaves were so tightly wrapped that the sauce couldn't "drip between the leaves.The outer leaves were burnt and the cabbage was still tough. I think the temperature should be lower, and the cooking time longer, and that the pan should be loosely covered with foil for part of the time. The dressing was good, but doesn't blend well with the other flavors. I used it on the fish I was serving.

Roxanne1 year ago

I made this to accompany a simple dinner of marinated roast pork tenderloin, homemade applesauce, and the baked sweet potato recipe (with a squeeze of lime) on this site. My guests wanted every single recipe. The cabbage (I used red for aesthetics) was a particular success. Easy and, as one reviewer said, the whole is more than the sum of its parts. I'll be making again and again.

Kim1 year ago

So simple yet so stunning looking. I loved the presentation--but some of my wedges fell apart. If I were making this for a specific number of folks, I would buy another cabbage and double the recipe, so as to be sure of having enough perfect wedges. And I'd eat the others myself!

Nancy2 weeks ago

I will not make this again. The dressing was lost with the marinade the the cabbage was cooked with. I had it warm, Will try again tomorrow cold and see if there is a major improvement.

fi bab3 weeks ago

Fi says “low and slow”

Alison Ann Brown1 month ago

Not really fond of this recipe. The house really smells terrible when you roast cabbage but the toast wasn’t bad when warm. The next day the cabbage, when served cold, tasted bitter and had an unpleasant mushievtexture. I will not be cooking this again.

danielle1 month ago

Wow! I’ve been dying to try roasted cabbages and it did not disappoint. Even my skeptical husband ended up loving it - so much he was using his fingers over a fork! Didn’t make the creamy dressing but a little extra fat would be good. Roasting time was perfect for me

Risottogirl2 months ago

Excellent cabbage recipe. I typically use Savoy cabbage - more ruffle to hold the dressing.I also prefer 2% Greek yogurt over sour cream or créme fraîche for the sauce. More tang...the mayo offers enough richness. Make extra!

JZ2 months ago

This is one of my favorite vegetarian dinners! I swap Greek yogurt in for the crème fraiche/sour cream when I don’t have those and it works great for a tangy and fresh dressing. I also typically make a white bean purée (white beans, lemon zest and juice, olive oil, garlic) to go with this for some added protein—it makes for a pretty substantial main dish! Highly recommend!!!

Leslie3 months ago

Doubled the mustard lemon oil mixture. Used have to marinate some chicken thighs cut into smallish pieces. Then added those to the cabbage when roasting. Excellent. I don’t think the dressing is even necessary. Enough goodness with just the marinade.

Tasty But A Soggy Mess4 months ago

This didn't crisp at all. The cabbages fell apart and were a soggy mess. Tasty but not exactly what I had in mind for showing off my home grown cabbages!

ciitymombt6 months ago

enjoyed...cut cabbage relatively thin does not have to stay in wedges

Cinnamon F7 months ago

I made this without the dressing and also brushed the glaze over uncured brats and cooked them together as a sheet pan dinner. Very tasty.

LG1 year ago

The burnt bits are the best part!

Inez1 year ago

1 1/4 at thickest point while cutting thru stem? 12 wedges for a whole cabbage seems wrong.

Leslie1 year ago

The mustard-lemon-honey glaze really works with cabbage. Definitely a keeper. Option to the lemon dressing, I served it still warm with a hot honey to drizzle over it.

Liv1 year ago

This smelled amazing cooking but was disappointing in taste. Would rather eat hot.

Meshel1 year ago

This is now my favorite roasted cabbage recipe. It is delicious with or without the sauce. I doubled the vinaigrette that I brushed on the cabbage. I've used both green & purple cabbage & they were both perfectly cooked at 30 minutes. Alexa Weibel's recipe for Sheet-Pan Roasted Chicken & Cabbage on here is similar, but with the added chicken on top, its juices mingling with the cabbage...fantastic.

Private notes are only visible to you.