New levels of cabbage appreciation right here! This recipe for oven-roasted cabbage wedges combines golden raisins, salty capers, lemon, olive oil, garlic, parsley, and chili for the perfect punchy contrast. It’s lightly inspired by a crispy cabbage side recipe in my cookbook. Coated in olive oil and liberally seasoned before roasting on a sheet pan, this simple vegetable side emerges from the oven deeply caramelized, tender, and sweet. After a quick broil, serve the cabbage warm with caper raisin relish and chopped almonds on top. Ready in 30 minutes.

I do love some cabbage glam! This vegetable is available locally all year, is usually pretty cheap, and is so versatile. Giving it a hard sear or roasting until caramelized is my favourite treatment though. The sweetness and crispy-ness of the lightly charred leaves is just so satisfying and deluxe-feeling.

For these roasted cabbage wedges, I heat up the baking sheet while the oven comes up to temperature. In the meantime, I coat the cabbage pieces in olive oil and season quite liberally with salt and pepper. I then carefully remove the baking sheet from the hot oven and place the wedges flat side down. You’ll hear the sizzle! This little extra step helps with the overall browning. A little pop under the broiler at the end helps as well.

The caper raisin relish is so simple to throw together while the cabbage roasts. It’s tangy, salty, briny, peppery from the parsley, and a bit punchy from finely grated garlic and chili. I also spike it with umami-rich vegan Worcestershire sauce–one of my favourite ingredients for instant depth. All of my go-to flavours here honestly! It also just looks so pretty spooned on top of the roasted cabbage wedges.

I hope that you’ll give this veg side a try soon! It could also be the main event in my opinion. For more cabbage inspiration, check out recipes for: Grilled Cabbage and Fennel with Maple Mustard Cream, Vegan Chopped Cabbage Roll Skillet, Roasted Cabbage with Ginger Lime Root Slaw & Cashews, and these Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini.

Oven-Roasted Cabbage Wedges with Caper Raisin Relish

Deeply caramelized and tender roasted cabbage wedges are perfectly contrasted with a sweet, salty, and tangy caper raisin relish. Ready in 30 minutes and so simple to make.

5 from 4 votes

Print Recipe

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Servings 4 -6

Ingredients

Cabbage

• 1 small cabbage, cut into 6 wedges (cabbage should weigh about 1200 grams)
• 3 tablespoons olive oil
• sea salt and ground black pepper, to taste

Caper Raisin Relish

• ¼ cup golden raisins
• 3 tablespoons capers
• 1 tablespoon lemon juice
• 1 tablespoon sherry vinegar
• 3 tablespoons olive oil
• ¼ teaspoon ground chilies
• 1 small clove garlic, finely minced with a Microplane
• ½ teaspoon vegan Worcestershire sauce
• 3 tablespoons chopped flat leaf parsley
• sea salt and ground black pepper, to taste

To Serve

• chopped toasted almonds

Notes

• I like to broil the cabbage wedges at the end of the roasting time to get extra browning on the edges.
• This recipe will work fine with purple cabbage, but the end result does not look as pretty in my opinion.

Instructions

• Preheat the oven to 450°F. Set a naked baking sheet in the oven while you prep the cabbage.
• Brush the cabbage wedges all over with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning in with your hands to ensure the cabbage is adequately covered. Carefully remove the hot baking sheet from the oven and set it down. Place the cabbage wedges with one of the cut sides down onto the baking sheet. You should hear a sizzle!
• Slide the baking sheet into the oven and roast for 25-28 minutes, flipping the pieces over at the halfway point. The finished cabbage will be well-browned and tender when pierced at the core with the tip of a knife. Give the cabbage a quick broil at the end for extra browning if you like.
• While the cabbage is roasting, make the caper raisin relish. Set the raisins in a small bowl and cover them with hot water. Let them sit for 5-10 minutes before draining.
• To a medium bowl, add the plumped up and drained raisins, capers, lemon juice, sherry vinegar, olive oil, chilies, garlic, vegan Worcestershire sauce, parsley, salt, and pepper. Stir well to combine.
• Once the cabbage is done roasting, transfer it to a platter and top with the caper raisin relish, toasted chopped almonds, and extra parsley if you like.

Author: Laura Wright

Course: Main Course, Side Dish

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 10 ingredients, 30 minutes, Almonds, cabbage, capers, chili, christmas, fall, garlic, golden raisins, holidays, lemon, olive oil, parsley, sherry vinegar, thanksgiving, winter