Who knew cabbage, that perennial nose-wrinkler of Irish folklore, could be so divine?  I could rhapsodize for an hour about the bright, lively taste of these roasted cabbage wedges.  Keys:  the lemon juice provides that brightness to the cabbage’s natural flavor, and the fact that they aren’t roasted until they’re limp and lifeless.  They still have a great crunch and a leafy texture that marries beautifully with the purity and simplicity of the flavors of the salt, pepper, and lemon juice.

SOOO easy to make, too.  I mean, one step in the directions?  Yes, please.  Thank you, Martha.




  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil

  • 1 medium head green cabbage, cut into 1-inch-thick rounds

  • Coarse salt and ground pepper

  • 1 lemon (this is my addition)


Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper. Roast until cabbage is tender and edges are golden, 40 to 45 minutes, flipping wedges halfway through cooking.  Season with lemon juice and enjoy.