066 / 100 · Vegetables Take the Lead

Roasted Cabbage Wedges with Apple Cream

4 portions Active 20 min Total 55 min

Cabbage becomes a very different vegetable when roasted in broad wedges. The outer edges darken and curl, while the inner leaves soften into tender layers. A small apple cream sauce gives the plate a smooth, lightly sweet contrast without covering those browned surfaces. Leave a little core attached to each wedge so it can be turned with a spatula. The sauce is made separately, which lets you decide how much to spoon underneath and keeps the roasted edges exposed until the dish reaches the table.

Jump to the ingredients

Golden-edged cabbage wedges over pale apple cream with chopped chives on a blue plate.

Roast broadly, sauce lightly

A large metal tray lets the cabbage sit in a single layer with a cut face against the hot pan. Crowding creates steam, so use two trays if necessary. Turn the wedges once, supporting them underneath with a wide spatula. While they finish, soften the apple dice in butter and cider, then add cream only after the fruit is tender. The sauce should be spoonable with small apple pieces, not reduced to a sticky paste. Put a modest pool on each plate and rest the cabbage partly over it. Chives add a quiet final note and a little green color without needing raw onion or a pepper-based seasoning.

Ingredients

  • 1 medium green cabbage (about 2 lb / 900 g), cut into 8 wedges with a little core attached
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon unsalted butter
  • 2 small apples (about 12 oz / 340 g), peeled, cored, and finely diced
  • 1/4 cup (60 ml) unsweetened nonalcoholic apple cider
  • 1/3 cup (80 ml) heavy cream
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons finely chopped chives

Set out

Large rimmed metal sheet pan, Wide spatula, Small saucepan

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Brush both cut sides of the cabbage wedges with the oil and season with 1/2 teaspoon salt. Arrange in a single layer on the sheet pan.
  2. Roast for 18 minutes. Turn carefully with the wide spatula and roast for 12–17 minutes more, until the edges are golden brown and the thick parts are tender.
  3. Meanwhile, melt the butter in the saucepan over medium-low heat. Add the diced apples and remaining 1/4 teaspoon salt. Cook for 5 minutes, stirring.
  4. Add the cider, cover, and simmer for 5–7 minutes until the apples are tender. Uncover and stir in the cream. Simmer gently for 2 minutes, then remove from the heat and stir in the vinegar.
  5. Spoon the apple cream onto four plates. Add two cabbage wedges to each, keeping some browned edges above the sauce. Scatter the chives over the cabbage and serve.

A useful detail

Trim away only the dry end of the cabbage core before cutting wedges. Removing the whole core too early causes the wedges to fall apart.

Make it your own

  • Use firm pear dice instead of apple, shortening their simmer if they soften quickly.
  • Replace chives with 1 tablespoon finely chopped parsley.

Keep it well

Refrigerate cabbage and sauce separately in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 3 days. Reheat both to 165°F (74°C).