Roasted Red Cabbage Wedges With Orange Dressing

Roasted Red Cabbage Wedges With Orange Dressing turn a simple head of red cabbage into a colorful, caramelized side dish with crisp browned edges and a tender center. The cabbage is roasted with olive oil, salt, and pepper before being finished with a bright dressing made from fresh orange zest and juice, honey, and balsamic vinegar. With just a handful of ingredients, these roasted cabbage wedges make an easy side for weeknight dinners, family meals, or a special seasonal table.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8 wedges
• Main Cooking Method: Oven roasting

Why You’ll Love This Recipe

• Simple preparation: The cabbage only needs to be cut, seasoned, and roasted.
• Beautiful texture: Roasting creates browned edges while the inside becomes tender.
• Bright orange dressing: Fresh orange zest and juice add a citrusy finish to the roasted cabbage.
• Sweet and tangy balance: Honey and balsamic vinegar complement the natural flavor of red cabbage.
• Easy to serve: The wedges can go straight from the oven to a serving tray.

Ingredients

Cabbage Wedges

• 1 head red cabbage (about 800 gr), outer leaves removed
• Olive oil
• Salt/pepper

Orange Dressing

• Zest from 1 medium orange and the juice (about 30 ml)
• 0,5 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• Salt/pepper

The red cabbage is roasted until its edges are browned to your taste, giving the wedges a deeper roasted flavor. The orange dressing combines citrus, honey, and balsamic vinegar for a bright sweet-tangy finish.

How to Make Roasted Red Cabbage Wedges

1. Preheat the oven. Preheat the oven to 200 degrees Celsius.
2. Cut the cabbage. Cut the cabbage vertically into quarters, then cut each quarter in half to make 8 equal wedges. It is important to leave the core intact so the wedges hold together during roasting.
3. Season the wedges. Generously brush the cabbage wedges with olive oil and season with salt and pepper.
4. Start roasting. Arrange the cabbage wedges, cut side down, on a baking sheet. Bake for 15 minutes.
5. Flip and continue baking. Carefully flip the cabbage wedges and bake for another 15 – 25 min, until the edges are browned enough for your taste.
6. Make the dressing. While the cabbage roasts, whisk the orange zest and juice, olive oil, honey, balsamic vinegar, salt, and pepper together in a small bowl until combined. Set aside.
7. Finish and serve. Place the roasted red cabbage slices on a serving tray. Generously brush them with the orange dressing and serve immediately.

Important Cooking Tips

• Leave the core intact: This is important because it helps each cabbage wedge stay together while you cut, flip, and roast it.
• Cut the wedges evenly: Eight similar-sized wedges help the cabbage roast more consistently.
• Season before roasting: Brush the cabbage generously with olive oil and season with salt and pepper before placing it in the oven.
• Watch the edges: The final 15 – 25 minutes of roasting allows you to cook the cabbage until the edges reach your preferred level of browning.
• Flip carefully: The wedges become tender as they roast, so turn them carefully to keep them intact.
• Dress just before serving: Brush the orange dressing over the roasted cabbage once it is arranged on the serving tray.

Storage & Make-Ahead

For the best texture and flavor, serve the roasted cabbage immediately after adding the orange dressing.

The orange dressing can be prepared while the cabbage is roasting, as directed in the recipe. Keep it aside until the cabbage is ready to serve.

If you have leftovers, refrigerate them in a covered container. Reheating may soften the roasted edges, so the cabbage is best enjoyed fresh from the oven.

Simple Variations

This recipe is intentionally simple, and the supplied ingredients already provide the intended flavor combination. No additional substitutions are necessary to prepare the original dish.

Serving Ideas

• Arrange all 8 wedges on a serving tray for a family-style side dish.
• Serve immediately with the orange dressing brushed generously over the top.
• Pair the wedges with a main dinner as a colorful vegetable side.
• Serve them at a seasonal family meal or gathering.
• Keep the wedges intact when plating so their roasted edges and layered cabbage center are visible.

FAQ

Why should I leave the cabbage core intact?

The core helps hold each wedge together during cutting, roasting, flipping, and serving.

How long should I roast the cabbage?

Bake the wedges cut-side down for 15 minutes, then carefully flip them and bake for another 15 – 25 min until the edges are browned to your taste.

Can I make the orange dressing ahead?

The dressing can be whisked together while the cabbage is roasting, according to the recipe. Set it aside until the cabbage is ready to serve.

When should I add the orange dressing?

Add the dressing after roasting. Place the cabbage on a serving tray, generously brush it with the orange dressing, and serve immediately.

How many wedges does one cabbage make?

The recipe produces 8 wedges from one head of red cabbage weighing about 800 gr.

Nutrition

Nutrition information was not provided with the recipe, so no nutritional estimate is included.

Final Thoughts

Roasted Red Cabbage Wedges With Orange Dressing are a straightforward way to bring more flavor and texture to a simple vegetable. The high-heat roasting creates beautifully browned edges, while the orange, honey, and balsamic dressing adds a fresh finishing touch. Because the wedges are easy to prepare and serve, they make a useful side dish for both everyday dinners and seasonal gatherings. Save this recipe whenever roasted vegetables need a bright new twist.

Print