Creeach Fam Recipes

Roasted Cabbage with Lemon

4 servings


5 minutes

active time

35 minutes

total time


1 large head of green cabbage

2 T olive oil

3 T fresh squeezed lemon juice (see notes)

generous amount of sea salt and fresh ground black pepper

lemon slices, for serving cabbage (optional)


Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Arrange wedges in a single layer on the roasting pan.

Whisk together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.

Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned.

Then remove pan from oven turn each wedge carefully.

Put back into oven and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.

Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.


Serving Size




Total Fat

7 g

Saturated Fat

1 g

Unsaturated Fat

6 g

Trans Fat



0 mg


149 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

2 g


1 g

4 servings


5 minutes

active time

35 minutes

total time
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