purple and white stone on white paper

Red Cabbage Wedges

Prep Time 40 mins
Servings 4
Calories 73 kcal


  • 534 grams Purple Cabbage sliced into wedges
  • 15 milliliters Olive Oil
  • 2 grams Sea Salt
  • 1 gram of Garam Masala
  • 15 milliliters Lemon Juice


  • Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
  • TO slice the cabbage into wedges hold the cabbage with the root pointing towards your body. Slice it in half. Then slice into quarters, keeping the white root intact and holding all the leaves together.
  • Place the cabbage wedges on the baking sheet and drizzle all sides with olive oil.
  • Mix the oil, salt, garam masala and lemon juice and then massage the mix into the wedges covering them completely.
  • Bake for 15 minutes, remove and flip the wedges over. Bake for 15 minutes more. Remove from the oven, squeeze lemon juice on top and serve. Enjoy!


Refrigerate in an airtight container for up to three days.
More Flavor
Season with garlic powder, nutritional yeast or parmesan cheese.
Additional Toppings
Top with bacon, coconut bacon or tahini.