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How to Cook Cabbage as a Classic St. Patrick's Day Side Dish

We're taking this classic Irish side dish to the next level.

Corned beef and cabbage is a classic Irish dinner—especially around St. Patrick's Day. Between the salty beef and the crunchy cabbage, there's no question that this meal is a cultural favorite. However, as I looked at different recipes on how to cook cabbage, I found that most recipes call for the cabbage to be boiled or even thrown in during the last 45 minutes of cooking corned beef. While I do love boiling or steaming some vegetables, having boiled cabbage didn't exactly sound appealing to me. So I decided to try something new.

Instead of boiling this vegetable, I decided to roast it. Roasting is one of my favorite way to cook vegetables and I couldn't resist the opportunity to roast cabbage wedges as well.

So while the traditional way to cook cabbage is to simply boil it, I would say roasting it gives it a whole new flavor that's hard to resist. Especially when you have it with that corned beef.

Makes 16 servings

Ingredients

1 head of cabbage
2 Tbsp. olive oil
1 tsp salt
1/2 tsp pepper
Cooking spray

How to Make It

1

Cut the cabbage in quarters

cutting into a cabbage
Kiersten Hickman/Eat This, Not That!

Using a chef's knife, cut the cabbage from the side, first alongside the stem of the leaf. Then chop each half in half again, flat side facing down.

2

Slice each quarter into wedges

slicing a cabbage into wedges on a cutting board
Kiersten Hickman/Eat This, Not That!

Cut the cabbage into smaller wedges from the quarters.

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3

Place the wedges on a greased baking sheet

cabbage wedges on a baking sheet
Kiersten Hickman/Eat This, Not That!

Spray down the pan using a cooking spray, or wipe it with extra olive oil. Place the cabbage wedges on the pan. You may need to roast two pans of cabbage wedges, depending on the size of your pan and your oven.

4

Brush the wedges with olive oil

brushing oil on cabbage wedges
Kiersten Hickman/Eat This, Not That!

Brush the olive oil onto the cabbage wedges. Don't have a pastry brush? Dip a clean paper towel into the oil and wipe the oil on each wedge.

5

Season the wedeges

cabbage wedges seasoned with salt and pepper on a baking sheet
Kiersten Hickman/Eat This, Not That!

Season the wedges with salt and pepper. The amount in the recipe is what you should use total, not for each wedge. 1 teaspoon of salt per wedge is way too much!

6

Roast for 25 minutes

cooked cabbage wedges on a baking sheet
Kiersten Hickman/Eat This, Not That!

Roast the cabbage for 25 minutes in an oven at 400 degrees. Want it crispier? Keep the cabbage in the oven for longer, until it is cooked to your liking. Or switch the oven to broil for a few minutes.

Full Cabbage Recipe

  1. Preheat the oven to 400 degrees.
  2. Cut the cabbage into quarters
  3. Slice each quarter into small wedges
  4. Grease down a cookie sheet with cooking spray, then place the wedges on it.
  5. Brush the tops of the cabbage with the olive oil, then season with the salt and pepper.
  6. Roast in the oven for 25 minutes.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more