Roasted Red Cabbage Wedges with Orange Dressing – Easy, Colorful & Crazy Delicious!

So, you grabbed a head of red cabbage at the store because it looked pretty, and now it’s just sitting in your fridge judging you, right? I’ve been there. But here’s the thing—roasting cabbage wedges is about to become your new obsession. We’re talking caramelized edges, a gorgeous orange dressing that’s both tangy and sweet, and zero complicated techniques. Just wedges, heat, and flavor. Let’s do this.

What Makes This Recipe Awesome

First off, it’s ridiculously simple. Like, if you can turn on an oven and drizzle stuff, you’re golden. Second, it looks fancy enough to serve at a dinner party, but it’s so easy you could make it on a random Tuesday when you’re still in your pajamas at 6 PM. No judgment here.

The roasting process transforms humble cabbage into something crispy on the outside, tender on the inside, and weirdly addictive. Add in that zesty orange dressing? Chef’s kiss. Plus, it’s healthy, colorful, and way more interesting than your typical side dish. You’ll actually want to eat your vegetables for once. Wild concept, I know.

Oh, and did I mention it’s vegan-friendly and naturally gluten-free? So you can serve it to basically anyone without playing dietary detective.

Shopping List – Ingredients

For the Roasted Cabbage:

• 1 medium red cabbage (the star of the show)
• 3 tablespoons olive oil (don’t skimp—good oil = good flavor)
• Salt and pepper (to taste, aka however much your heart desires)
• 1 teaspoon smoked paprika (optional, but highly recommended for that smoky vibe)
• 1 teaspoon garlic powder (because garlic makes everything better)

For the Orange Dressing:

• Juice of 2 large oranges (fresh is best, but hey, no one’s watching)
• 2 tablespoons olive oil (yes, more oil—embrace it)
• 1 tablespoon maple syrup or honey (sweet meets tangy)
• 1 tablespoon apple cider vinegar (the secret weapon)
• 1 teaspoon Dijon mustard (adds a little kick)
• Salt and pepper (again, because balance)

Optional Garnishes:

• Fresh parsley or cilantro, chopped (makes you look fancy)
• Toasted sesame seeds or pumpkin seeds (for crunch)
• Orange zest (if you’re feeling extra)

Step-by-Step Instructions

1. Preheat Your Oven
Set it to 400°F (200°C). Don’t skip this step. I know it’s tempting, but cold ovens = sad, soggy cabbage. Just do it.

2. Prep the Cabbage
Remove any gross outer leaves from your cabbage. Cut it into wedges—about 1 to 1.5 inches thick. Keep the core intact; it holds everything together. You should get about 6-8 wedges depending on the size of your cabbage.

3. Season Like You Mean It
Lay the wedges on a baking sheet lined with parchment paper (less cleanup = more happiness). Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and garlic powder. Use your hands to rub the seasoning all over the wedges. Get messy. It’s part of the fun.

4. Roast ‘Em
Pop the baking sheet in the oven and roast for 25-30 minutes. Flip the wedges halfway through so both sides get crispy and caramelized. You’re looking for tender cabbage with golden-brown edges. Your kitchen is about to smell amazing.

5. Make the Orange Dressing
While the cabbage is roasting, whisk together the orange juice, olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. Taste it. Adjust if needed. Too tangy? Add more maple syrup. Too sweet? A pinch more salt will balance it out.

6. Drizzle and Serve
Once the cabbage is done, transfer the wedges to a serving platter. Drizzle that glorious orange dressing all over the top. Sprinkle with fresh herbs, seeds, or orange zest if you’re using them. Serve immediately and prepare for compliments.

Health Benefits

Let’s talk about why this dish is basically a superfood situation. Red cabbage is packed with vitamin C, which is great for your immune system and skin. It’s also loaded with antioxidants, particularly anthocyanins (the stuff that gives it that gorgeous purple color), which help fight inflammation and protect your cells from damage.

Cabbage is also high in fiber, which means it’s good for your digestion and keeps you feeling full longer. Plus, it’s low in calories, so you can eat a ton of it without guilt. Win-win.

The orange juice in the dressing brings even more vitamin C to the party, plus a dose of folate and potassium. Olive oil is full of healthy fats that are good for your heart and help your body absorb all those fat-soluble vitamins. And if you’re using maple syrup, you’re getting trace minerals like manganese and zinc. So yeah, this dish is doing your body all kinds of favors while tasting incredible.

Avoid These Mistakes

Cutting the wedges too thin.
They’ll fall apart and turn into cabbage confetti. Aim for at least 1 inch thick.

Not using enough oil.
Cabbage needs fat to caramelize properly. Don’t be shy with the olive oil, or you’ll end up with dry, sad wedges.

Skipping the flip.
If you don’t flip them halfway through roasting, one side stays pale and boring. Both sides deserve their moment to shine.

Overdressing.
Drizzle the dressing on—don’t drown the cabbage in it. You want to taste both the roasted flavor and the dressing, not just a puddle of liquid.

Forgetting to preheat the oven.
I mentioned this already, but seriously. Preheating matters. Cold oven = steamed cabbage instead of roasted. Not the vibe.

Variations You Can Try

Add Some Heat:
Toss in a pinch of red pepper flakes or drizzle with sriracha before roasting if you like a little spice.

Swap the Dressing:
Not into oranges? Try lemon juice instead for a more classic citrus flavor. Or go wild with a tahini-based dressing for a creamy, nutty twist.

Make It a Main:
Top the roasted wedges with crumbled feta, goat cheese, or grilled chicken to turn this into a full meal.

Use Different Spices:
Swap the smoked paprika for cumin or curry powder to give it a totally different flavor profile. The world is your oyster. Or, you know, your cabbage.

Try Purple Cauliflower:
No cabbage? Cauliflower steaks work beautifully with this same method and dressing.

FAQ (Frequently Asked Questions)

Can I use green cabbage instead of red?
Sure, but red cabbage has more antioxidants and looks way prettier on the plate. IMO, it’s worth hunting down the red stuff.

Do I have to flip the wedges?
Technically no, but you’ll only get crispy caramelization on one side. And honestly, why settle for half the deliciousness?

Can I make this ahead of time?
You can roast the cabbage a few hours in advance and reheat it in the oven before serving. Make the dressing fresh, though—it takes like two minutes.

What if I don’t have smoked paprika?
Regular paprika works fine. You’ll lose the smoky depth, but it’ll still taste great. You could also use a tiny bit of cumin for a different flavor.

Can I use bottled orange juice?
Well, technically yes, but fresh-squeezed orange juice tastes infinitely better and makes the dressing pop. If you only have bottled, just make sure it’s 100% juice with no added sugar.

How do I store leftovers?
Store the roasted cabbage and dressing separately in airtight containers in the fridge for up to 3 days. Reheat the cabbage in the oven to get it crispy again.

Is this dish kid-friendly?
Kids can be weird about cabbage, but the roasting process makes it sweet and less “cabbage-y.” The orange dressing helps too. Bribe them if necessary.

Final Thoughts

There you have it—roasted red cabbage wedges that are crispy, colorful, and ridiculously tasty. This recipe proves that vegetables don’t have to be boring, and you don’t need a culinary degree to make something impressive. Just a head of cabbage, some basic pantry staples, and about 30 minutes of your time.

Whether you’re serving this as a side dish for dinner, meal-prepping for the week, or trying to convince yourself (or your kids) that veggies can actually be exciting, this recipe has your back. Plus, you’ll feel like a kitchen genius when people ask for the recipe.