You can make a delicious roasted or grilled chicken with cabbage wedges dish—cabbage cooks beautifully alongside chicken and absorbs all the savory flavors
Here’s a simple approach:
Ingredients (Serves 2–4)
- 2–4 chicken breasts or thighs (bone-in or boneless)
- ½ small cabbage, cut into wedges
- 2–3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp herbs (thyme, rosemary, or Italian seasoning)
- Optional: lemon wedges for serving
Instructions
1. Prep the Chicken
- Pat chicken dry and season with salt, pepper, paprika, and herbs
- Let it rest 10 minutes while prepping cabbage
2. Prepare the Cabbage Wedges
- Cut cabbage into 6–8 wedges
- Brush lightly with olive oil, sprinkle with salt, pepper, and garlic
3. Cook Together
Oven Method:
- Preheat oven to 200°C (400°F)
- Arrange chicken on a baking tray or sheet pan
- Place cabbage wedges around chicken
- Roast 25–35 minutes, flipping cabbage halfway, until chicken is cooked (internal temp 75°C / 165°F) and cabbage is tender with slightly charred edges
Air Fryer Method:
- Preheat air fryer to 200°C (400°F)
- Place chicken and cabbage wedges in a single layer (cook in batches if needed)
- Air fry 18–22 minutes, flipping halfway through
4. Serve
- Squeeze fresh lemon over cabbage and chicken
- Optional: drizzle a little olive oil or balsamic glaze
Pro Tips
- Keep cabbage wedges thick so they don’t burn
- Bone-in chicken stays juicier
- Add extra flavor with smoked paprika or chili flakes
- Serve with a simple yogurt or garlic dipping sauce
Variations
- Cheesy cabbage: Sprinkle shredded Parmesan on cabbage before roasting
- Spicy: Add chili powder or cayenne to chicken and cabbage
- Mediterranean: Toss cabbage with olives, oregano, and a drizzle of lemon
- Asian twist: Brush cabbage with soy sauce + sesame oil before roasting