Jammy Roasted Cabbage Wedges with Chili Crisp & Honey
Thick cabbage wedges roasted until deeply caramelized and jammy, finished with chili crisp for crunch and honey for glossy sweetness. A vegetable side that eats like a main.
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.
Notes
High heat transforms cabbage into something sweet and silky. Add Parmesan for a restaurant-style finish, or serve with a soft-boiled egg or rotisserie chicken to make it a meal. For toddler-friendly servings, skip the chili crisp on a few wedges.