Chili Crisp Roasted Cabbage Wedges
Roasting transforms a humble head of cabbage: the cut edges caramelize and char while the leaves inside steam to a silky, almost buttery tenderness. Cutting through the core into wedges keeps each piece intact, so it roasts like a steak instead of falling into shreds. The finishing sauce is the entire point — chili crisp brings heat, crunch, and garlicky oil in a single spoonful, brightened with a splash of rice vinegar. It's a four-ingredient side that reads fancy and costs almost nothing.
Side · Vegan, Gluten-free, Spicy • 40 min
Ingredients
- 1 medium green cabbage (about 2 pounds)
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons chili crisp (oil and solids), plus more to taste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce or tamari
- 1 garlic clove, grated or minced
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Lime wedges, for serving (optional)
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Steps
- Preheat the oven to 425°F with a rack in the center. Line a large (18 x 13-inch) rimmed baking sheet with parchment paper.
- Pull off any loose or bruised outer leaves from the cabbage, then trim the dry end of the stem. Stand the cabbage on its stem end and cut it in half through the core, then cut each half into 4 wedges so you have 8 wedges total — keep a bit of core on each wedge so the leaves hold together.
- Arrange the wedges in a single layer on the prepared baking sheet. Brush or drizzle the cut sides and tops with the olive oil and season with the salt and pepper, turning to coat evenly.
- Roast for 15 minutes, then carefully flip each wedge and roast for 12–15 minutes more, until the edges are deeply browned and charred in spots and a knife slides into the core easily. The outermost leaves should be crisp and the centers tender.
- While the cabbage roasts, stir together the chili crisp, rice vinegar, soy sauce, and garlic in a small bowl until combined.
- Transfer the hot wedges to a serving platter and spoon the chili crisp sauce over the top, letting it pool into the cracks between leaves. Scatter with the scallions and sesame seeds and serve with lime wedges, if using.
Tips & Variations
Make Ahead
Cut the cabbage into wedges up to 24 hours ahead and refrigerate in a zip-top bag. The chili crisp sauce can be made up to a week ahead and kept in the refrigerator — stir it before using. Roast just before serving; the crispy edges soften as the wedges sit.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 400°F oven for 5–7 minutes to re-crisp the edges. Leftover wedges are also excellent chopped into fried rice or noodle bowls with an extra spoonful of chili crisp.
Substitutions
Red or Savoy cabbage both work — red cabbage turns sweeter as it roasts; Savoy is more delicate and may need 2–3 fewer minutes. Swap the chili crisp for any crunchy chili oil, or in a pinch a mix of olive oil and red pepper flakes. Rice vinegar can be replaced with lime juice or apple cider vinegar. Add a teaspoon of toasted sesame oil to the sauce for extra nuttiness, or a drizzle of maple syrup for a sweet-heat finish. For a heartier dish, top with crushed peanuts or a soft-boiled egg.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
