There’s a specific kind of magic that happens when cabbage meets very high heat and absolutely no overthinking. The edges go deeply caramelized, the inside turns soft and sweet, and suddenly this extremely humble vegetable is doing main-character things.
These jammy roasted cabbage wedges with chili crisp and honey are proof that cabbage doesn’t want to be shredded into submission. It wants space. It wants heat. It wants a little drama at the end.
This is the kind of dish that feels restaurant-y but is secretly just a sheet pan, a knife, and the confidence to roast something longer than feels polite.
Why You’ll Love This Recipe
- Big payoff, low effort: One pan, minimal prep, dramatic results
- Texture heaven: Crispy edges, silky centers, crunchy chili crisp
- Flexible energy: Side dish, veggie main, or dinner party wildcard
- Budget chic: Cabbage is cheap, reliable, and deeply underrated
- Pinterest-friendly: Wedges + char + glossy drizzle = saves
This is fancy-feeling food for fried people in vegetable form.
The Secret to Jammy Cabbage
The trick isn’t fancy seasoning. It’s thickness and heat.
Cutting cabbage into wedges instead of slices lets the edges caramelize while the center steams gently against the core. Roasting at 425°F gives you browning without drying things out. The chili crisp and honey come after, so nothing burns and everything stays glossy.
If you’ve ever had cabbage that smelled like regret, this is the opposite of that.
Tips, Tricks & Variations
- Make it dinner: Add a soft-boiled egg, rotisserie chicken, or a spoonful of warm white beans tossed with olive oil.
- Cheese lovers: Finish with shaved Parmesan or pecorino while the cabbage is hot so it melts slightly.
- Heat control: Chili crisp varies wildly. Start light, taste, then add more.
- No honey? Maple syrup works. So does hot honey.
- Air fryer option: You can absolutely adapt this for the air fryer. Cut into smaller wedges and cook at 375°F until deeply browned, flipping once.
Serving Ideas
These wedges are excellent alongside roast chicken, sausages, or anything buttery. They’re also shockingly good eaten straight from the pan while standing at the counter, which is a valid and honored serving method.
For apéro energy, cut the wedges smaller and serve on a platter with toothpicks and a chilled drink. People will ask for the recipe.
FAQ
Can I make roasted cabbage ahead of time?
You can roast it ahead, but it’s best freshly cooked. Reheat in a hot oven or air fryer to bring the edges back to life.
What kind of chili crisp should I use?
Anything you like. Lao Gan Ma, Fly By Jing, Trader Joe’s, or a homemade version all work. The key is oil + crunch.
Is this recipe spicy?
Mild to medium, depending on your chili crisp. You control the heat by how much you add at the end.
Jammy Roasted Cabbage Wedges with Chili Crisp & Honey
Ingredients
Main
- 1 large green cabbage
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chili crisp oil and crunchy bits
- 1 to 2 teaspoons honey to taste
Optional Finishers
- Flaky salt to finish
- Lemon zest to finish
- Shaved Parmesan or pecorino cheese
- Fresh chives finely sliced
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Remove any loose outer leaves from the cabbage and slice it into 6 to 8 thick wedges, keeping the core intact so the wedges hold together.
- Arrange the cabbage wedges on the sheet pan. Drizzle with olive oil and season evenly with kosher salt and black pepper, gently rubbing the oil between the layers.
- Roast for 25 minutes, flipping once halfway through, until the edges are deeply golden and the centers are tender and jammy.
- Spoon the chili crisp over the hot cabbage, making sure some of the oil hits the browned edges.
- Drizzle lightly with honey while warm, then finish with flaky salt and any optional toppings. Serve immediately.