This Oven Baked 4-Ingredient Crispy Breaded Cabbage Wedges recipe transforms a humble head of green cabbage into a magnificent, texture-packed, and comforting side dish masterpiece. By dredging thick cabbage wedges in rich melted butter and coating them in seasoned breadcrumbs, you create a beautiful shield. As it bakes at high heat, the cabbage leaves steam to tender, buttery perfection on the inside while the exterior develops an elite, deeply golden crunch that rivals any fried comfort food.
Ingredients:
| Ingredient |
Quantity |
| Medium head green cabbage (about 2 / to 2 1/2 / pounds) |
1 / piece |
| Unsalted butter (melted, plus extra for greasing) |
1/2 / cup |
| Plain dry breadcrumbs |
1 1/2 / cups |
| Kosher salt |
1 / teaspoon |
Step-by-Step Directions:
Step 1: Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with aluminum foil. Lightly grease the foil with a tiny splash of extra melted butter to guarantee the cabbage wedges won’t stick while roasting.
Step 2: Slice the Cabbage Sturdily: Strip away any loose, wilted, or overly tough outer leaves from the cabbage head. Trim the very bottom edge of the core, but make sure to leave the core intact—it acts as the anchor holding the layers together. Slice the cabbage directly in half from top to bottom through the center of the core, then cut each half into 4 thick wedges, giving you a total of 8 uniform pieces.
Step 3: Build the Coating Station: Pour the 1/2 cup of melted unsalted butter into a wide, shallow bowl or pie plate. In a second shallow bowl, combine the 1 1/2 cups of plain dry breadcrumbs and 1 teaspoon of kosher salt, mixing thoroughly to distribute the seasoning evenly.
Step 4: Butter and Bread the Wedges: Working with one wedge at a time, use a pastry brush or spoon to generously coat all the flat, cut surfaces of the cabbage with melted butter, letting it seep slightly between the leaves. Immediately press the buttered cabbage wedge firmly into the seasoned breadcrumbs, turning and patting so the crumbs cling heavily to the flat sides. The smooth, outer curved leaf only needs a very light press.
Step 5: Arrange and Drizzle: Place the breaded wedges cut-side up onto the prepared foil-lined sheet pan. Space them slightly apart so the hot oven air can circulate completely and crisp up the sides. Evenly drizzle or spoon any remaining melted butter from the bowl directly over the top of the breaded edges to ensure they toast up to a rich, golden color.
Step 6: Bake to Golden Perfection: Slide the pan into the preheated oven and bake for 25 / to 35 / minutes, rotating the tray halfway through to ensure an even cook. The breadcrumbs should turn a deep mahogany brown, and the cabbage core should feel perfectly tender when pierced with a paring knife.
The Extra-Crunch Finish Tip: If you prefer an exceptionally crispy top crust, move the baking sheet to the upper third of the oven for the final 3 / to 5 / minutes of the bake, watching it like a hawk so the toasted crumbs do not burn.
Step 7: Rest and Serve Hot: Remove the pan from the oven and let the wedges rest undisturbed on the tray for 5 / minutes to allow the breadcrumb crust to set firmly. Transfer the crispy wedges to a warm platter, scoop up any loose, toasted crumbs from the foil to scatter over the top, and serve warm.
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