Pan-Seared Cabbage Wedges

Name: Pan-Seared Cabbage Wedges
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pcs green cabbage (medium head, about 900g, outer leaves removed, cut into 4 wedges through the core); 3 tbsp olive oil; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 pcs garlic (cloves, minced); 1 tbsp lemon juice (freshly squeezed); 1 pinch smoked paprika

RATING

0.0/5

TASTE SCORE

8/10

Crispy, caramelized edges meet a tender, slightly sweet center in these pan-seared cabbage wedges. A simple weeknight side dish that transforms humble green cabbage into something downright crave-worthy with just a hot skillet, a little oil, and a squeeze of lemon.

PREP

COOK

15m

SERVES

1 PIECE

161 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcsgreen cabbage · medium head, about 900g, outer leaves removed, cut into 4 wedges through the core3 tbspolive oil½ tspsalt1 pinchblack pepper · freshly ground2 pcsgarlic · cloves, minced1 tbsplemon juice · freshly squeezed1 pinchsmoked paprika

NUTRITION · PER SERVING

161

CALORIES · 1 PIECE

Protein4g · 10%

Carbs11g · 27%

Fat11g · 61%

Fiber8g

Sugar3g

Saturated fat2g

Cholesterol0mg

Sodium336mg

Potassium710mg

Phosphorus94mg

How we calculate →

METHOD · 6 STEPS

prep · ~2 min
Cut the cabbage into wedges.
1.Peel off and discard any wilted outer leaves from the cabbage.
2.Place the cabbage on a cutting board, core side down, and cut it in half through the core.
3.Cut each half in half again to create 4 wedges, keeping a piece of core on each to hold the leaves together.
prep · ~1 min
Season the cabbage wedges.
1.Brush or drizzle both cut sides of each wedge evenly with 2 tablespoons of the olive oil.
2.Season the cut sides with the salt, black pepper, and smoked paprika.
TIPGetting oil on the flat cut sides is key for even browning and a crispy crust.
fry · ~6 min
Sear the first side of the wedges.
1.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2.Carefully place the cabbage wedges in the skillet, flat side down.
3.Sear without moving for 4 to 5 minutes, until deeply golden brown and charred in spots.
TIPDon't overcrowd the pan. If your skillet isn't large enough, sear in batches to avoid steaming the cabbage.
fry · ~5 min
Flip the wedges and sear the other side.
1.Use a thin metal spatula to carefully flip each wedge to the other cut side.
2.Sear for another 4 to 5 minutes until the second side is equally caramelized.
TIPA thin metal spatula slides under the crust best without tearing it.
simmer · ~5 min
Add garlic and steam to tenderize.
1.Reduce the heat to medium-low and push the wedges to one side of the skillet.
2.Add the minced garlic to the open space and sauté for 30 seconds until fragrant.
3.Pour 3 tablespoons of water into the skillet away from the wedges, then immediately cover with a lid.
4.Steam for 3 to 4 minutes, or until the core is fork-tender.
TIPThe steam finishes cooking the dense core without burning the exterior.
garnish · ~1 min
Finish with lemon juice and serve hot.
1.Transfer the wedges to a serving platter.
2.Drizzle with fresh lemon juice and sprinkle any remaining garlic bits from the pan over the top.
3.Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut through the core to keep each wedge intact during searing.
2
Pat the cut sides dry with a paper towel before oiling for better browning.
3
Use a heavy stainless steel or cast-iron skillet for the best crust.
4
Don't flip too early; wait until the first side is deeply golden to prevent tearing.
5
If the pan smokes too much, reduce heat slightly—burnt garlic ruins the dish.
6
For extra char, press the wedges gently with a spatula while searing.

RECIPE VARIATIONS