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low-cal roasted red cabbage wedges

Low-Cal Roasted Red Cabbage Wedges

Crispy on the edges, tender in the middle, and full of natural sweetness, these roasted red cabbage wedges are a healthy, low-calorie side. Drizzled with a light Dijon sauce, they make a colorful and flavorful addition to any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1 medium red cabbage about 1.5–2 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika optional
  • Salt to taste
  • Black pepper freshly ground
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar or lemon juice
Optional toppings: toasted sesame seeds, fresh parsley, Parmesan

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Remove any loose outer leaves from the cabbage. Slice the cabbage into thick wedges (about 1–1.5 inches wide). Keep the core intact so the wedges hold together.
  3. Place the wedges on the baking sheet. Drizzle with olive oil and rub gently to coat.
  4. Sprinkle garlic powder, smoked paprika (if using), salt, and black pepper over the wedges.
  5. Roast in the oven for 25–30 minutes. Flip the wedges halfway through. They should have slightly crispy edges and tender centers.
  6. While the cabbage is roasting, mix Dijon mustard with apple cider vinegar or lemon juice to make a light sauce.
  7. Once the cabbage is done, drizzle the sauce over the wedges. Sprinkle with optional toppings if desired.
  8. Serve immediately and enjoy!

Notes

  • Make sure to slice wedges evenly so they cook uniformly.
  • Don’t overcrowd the baking sheet; give each wedge some space to crisp up.
  • Optional toppings like sesame seeds or Parmesan add extra flavor but keep it light.
  • Leftovers store well in the fridge for up to 3 days. Reheat in a hot oven to keep edges crisp.