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Roasted Purple Cabbage Wedges

Roasted Purple Cabbage Wedges with Lemony Aioli

Use that purple cabbage for more than salads, and make these dramatic, deep purple wedges. A hot oven and some olive oil and herbs makes the cabbage soft and sweet inside, and crispy around the edges.
Author Robin Asbell


  • 1 medium red cabbage
  • extra virgin olive oil
  • 2 tablespoons fresh rosemary and thyme
  • coarse salt
  • freshly cracked pepper
  • 1 large lemon zested and juiced
  • 1/2 cup mayonnaise your choice
  • 2 tablespoons fresh parsley chopped


  • Preheat the oven to 425 F, and if you have convection, set it to 400 F.
  • Cut the bottom of the stem from the cabbage, and cut it in half vertically. Slice it in wedges, about 2 inches thick at the widest part, leaving the core intact.
  • Spread olive oil on a sheet pan, and place the cabbage wedges on the oil. Sprinkle with herbs, salt, pepper, and more oil.
  • Roast for about 20 minutes, then carefully turn the wedges and roast for 10 minutes longer. The leaves will be crisped around the edges. Let cool.
  • For aioli, stir a tablespoon or so of lemon juice and a glug of olive oil into the mayo, stir in parsley, and season to taste with salt and pepper, if needed.
  • Serve wedges napped with aioli and sprinkled with lemon zest and more herbs.