Easy Roasted Cabbage Wedges with Parsnips
Cabbage and parsnips are a traditional food pairing in Irish cuisine, and this easy roasted cabbage wedge recipe elevates the natural flavors with the addition of caraway seeds and a small amount of sugar. The light sugar coating helps the cabbage and parsnips caramelize, creating crisp edges and tender centers, resulting in a flavorful side dish for any occasion.
Parsnips resemble carrots, but have a nuttier, earthier flavor when roasted. Their natural sugars intensify when roasted making them an ideal candidate for roasted vegetables.
Why add caraway seeds to cabbage?
Caraway seeds enhance the bland flavor of cabbage providing a sweet, warm anise-like flavor. Europeans have been adding caraway to cabbage and sauerkraut for centuries because it naturally adds depth and balances any bitterness.
Why this recipe works
- Preheating the baking sheet ensures immediate searing upon contact
- A small amount of sugar mixed in with the olive maximizes caramelization
Ingredients
- Cabbage – a large head of green cabbage
- Parsnips -about 2-3 pounds; get more if you really like them
- Onion- 1-2 large sweet onions, cut into quarters (optional)
- Oil – olive, canola or vegetable
- Caraway seeds
- Sugar
- Garlic powder
- Salt and white pepper
How to roast cabbage wedges and parsnips
- Place lightly oiled parchment paper on large baking sheet; preheat oven to 400° F
- Remove the outermost leaves of the cabbage head; cut into quarters keeping the core intact; cut quarters in half and set aside
- Peel parsnips and cut in half lengthwise; cut halves in half and set asideIn a large mixing bowl, combine the oil, seasonings, sugar and caraway seeds
- Gently dip each cabbage wedge and parsnip into the mixture coating all sides
- Place in a single layer on hot baking pan on the middle rack; roast 20 minutes; flip and roast another 20 minutes until cabbage and parsnips are fork tender and crispy on the outside.
Slice the parsnips lengthwise into 6-8 strips per parsnip; cut the head of cabbage in half; then cut the cabbage halves in half again, keeping the core intact.
Coat the parsnips and cabbage wedges in the oil mixture and place on a preheated baking sheet in a single layer
Tips for caramelizing root vegetables
- Make sure the vegetables are completely dry
- For perfectly caramelized cabbage wedges, make sure the baking sheet is preheated
- Avoid overcrowding
- Lightly coat vegetables in oil mixture
- A little sugar in the oil ensures maximum caramelization
- Flip halfway through the roasting process to ensure even browning
- Keep an eye on it to avoid burning
Serving suggestions
Thiese oven roasted cabbage wedges and parsnips aren’t just for St. Patrick’s Day! They pair well with corned beef, pork chops, chicken or sausage. You can also serve this over rice for a vegetarian rice bowl.
If you make this recipe, please scroll down and leave a comment! I love to hear from you!
Roasted Cabbage Wedges with Parsnips
Equipment
- Large baking sheet
- Parchment paper
Ingredients
- 1 large green cabbage (about 3-4 lbs.)
- 2 pounds parsnips
- 1 large sweet yellow onion (optional)
- 2+ cups oil-olive, canola or vegetable
- 5 tablespoons granulated sugar
- 1 teaspoon garlic powder
- 2 tablespoons caraway seeds
- 1 teaspoon salt
- ½ teaspoon white pepper
- spray oil for baking sheet
Instructions
- Preheat oven to 400℉; place a piece of parchment paper on a large baking sheet and lightly spray with oil; place on the middle rack of the oven for 10-15 minutesspray oil for baking sheet
- Peel parsnips and cut into strips lengthwise; cut the head of lettuce in half, keeping the core intact; cut the cabbage halves in half again, keeping the core intact; set asideIf you're including an onion, cut it into wedges and set aside1 large green cabbage, 2 pounds parsnips, 1 large sweet yellow onion (optional)
- In a large mixing bowl, combine:2+ cups oil-olive, canola or vegetable, 5 tablespoons granulated sugar, 1 teaspoon garlic powder, 2 tablespoons caraway seeds, 1 teaspoon salt, ½ teaspoon white pepper
- Place parsnips in bowl and toss to gently coat; remove and set aside; do the same thing with the onion if using an onion; add a single cabbage wedge to the oil/sugar mixture, coat and set aside; repeat until all wedges are coated
- Remove hot baking sheet from oven, place parsnips and cabbage wedges in a single layer; return to middle rack of oven and cook for 20 minutes; at 20 minutes, rotate the baking sheet and turn the vegetables over; continue to cook about 20 minutes or until the vegetables begin to turn golden brown and are fork tender
