This sheet pan 5-ingredient cabbage Beaufort is the kind of budget supper that proves simple food can still feel comforting and special. It leans on humble cabbage, a little seasoning, and oven roasting to turn an affordable harvest-season vegetable into something sweet, tender, and deeply savory around the edges. Recipes like this are the ones that stick with families for years, especially when money is tight and dinner still needs to feed everybody well.
Serve these roasted cabbage wedges with cornbread, rice, buttered potatoes, or a pot of beans to stretch the meal even further. If you want to make it feel a little heartier, add sliced smoked sausage or a few fried eggs on the side. A splash of hot sauce or apple cider vinegar at the table is also really good with the rich roasted flavor.
Sheet Pan 5-Ingredient Cabbage Beaufort
Servings: 6
Ingredients
1 large green cabbage, cut into 6 wedges
Directions
1. Preheat the oven to 425°F and lightly oil a large dark metal sheet pan.
2. Cut the cabbage through the core into 6 even wedges, keeping a bit of the core attached so the wedges hold together.
3. Arrange the wedges on the sheet pan, then brush them with the vegetable oil and melted butter on all sides as best you can.
4. Sprinkle the salt and black pepper evenly over the cabbage.
5. Roast for 20 minutes, carefully flip the wedges with a spatula, and roast 15 to 20 minutes more until the edges are deeply browned and the centers are tender.
6. Serve hot straight from the pan, spooning over any buttery browned bits from the sheet pan.
Variations & Tips
Add onion: Scatter thick slices of onion around the cabbage before roasting if you want a little extra sweetness. The onions caramelize right alongside the wedges and make the pan smell amazing.
Make it smoky: A light sprinkle of smoked paprika or a few strips of chopped cooked bacon can give this dish a deeper, smoky flavor without making it complicated.
Keep the core attached: Leaving a little core on each wedge really helps the cabbage stay together during roasting and flipping. If a leaf falls off, just roast it anyway because those crispy bits are some of the best parts.
Use high heat: Roasting at a fairly high temperature is what gives the cabbage those dark, caramelized edges. If the pan is crowded, use two sheet pans so the wedges roast instead of steam.
Meal prep tip: You can cut the cabbage wedges a day ahead and keep them wrapped in the fridge. When dinner rolls around, all you need to do is season, roast, and get everybody to the table.
