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Roasted cabbage wedges

Roasted cabbage wedges


Cabbage may not be everyone's favourite vegetable, but when roasted, it can produce deliciously caramelised wedges of flavour

  • Feeds 6 Feeds 6
  • Ready in 46 minutes

Each serving contains

  • Energy
    860kj 208kcal
  • Fat
    Med 24%
  • Saturates
    Med 11%
  • Sugar
    Low 5%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 11g


  • 1 Co-op savoy cabbage
  • 2 garlic cloves, crushed
  • 6 tbsp Co-op olive oil
  • 2 tbsp Co-op balsamic vinegar of Modena
  • 50g stale breadcrumbs (we used leftover Co-op ciabatta)
  • 1 tbsp flat leaf parsley
  • 20g hazelnuts
  • Zest of 1 lemon, plus wedges to serve


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Cut the cabbage into 8 wedges and place in a large bowl
  3. Mix together half the garlic, 4 tbsp of the oil and the vinegar and drizzle over the cabbage
  4. Rub the mixture all over until the wedges are evenly coated, then arrange on a baking tray and roast for 25 mins
  5. While the cabbage cooks, blitz the remaining garlic and oil along with the breadcrumbs, parsley, hazelnuts and lemon zest in a food processor until you have a coarse crumb
  6. Remove the cabbage from the oven and scatter the crumb over each wedge
  7. Return to the oven and cook for a further 15 mins, until the crumb is golden and crisp
  8. Serve with lemon wedges on the side for squeezing over

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