Roasted Cabbage Wedges with Smoked Paprika

This recipe doesn’t vary too greatly compared to the roasted cabbage I shared last year, but slight differences still count as new recipes! Instead of lemon juice, these are sprinkled with smoked paprika which creates a great color.

Two years in a row I have had roasted cabbage instead of cooking it along with the corned beef in the slow cooker, and I prefer it. It retains much more crunch this way and honestly, I had a hard time fitting everything into the slow cooker when the cabbage was also in there. Problem solved!

But do not be mistaken, I am still not any closer to liking stuffed cabbage (in case you are reading this, dad).

In other news, I finally started to read The Hunger Games Monday night. And I finished it last night. Peeta’s character is what got me sucked into it. Now I am ready to see it on the silver-screen!

One year ago: Potica Nut Roll


Serves 8


1 head green cabbage

2 Tbsp olive oil

Kosher salt and freshly-ground black pepper

Smoked paprika


  1. Preheat oven to 450 degrees.  Line a large baking sheet with aluminum foil.
  2. Cut the head of cabbage into 8 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.
  3. 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 salt, freshly-ground black pepper and smoke paprika. Turn cabbage wedges carefully, then repeat on second side.
  4. 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, and garnish with lemon if desired.

Source: Gimme Some Oven

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