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Roasted Cabbage Wedges with Jammy Eggs

Charred, tender cabbage and crisp-edged potatoes meet soft-centered eggs and a bright dill-parsley mustard vinaigrette.

Roasted Cabbage Wedges with Jammy Eggs

Ingredients

  • 7¼ cups shredded500 gGreen cabbagecut into 8 thin wedges, core left on
  • 2 small300 gRed potatoescut into 3/4-inch pieces
  • 6 large300 gEggs
  • 3½ tbsp45 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • ¼ cup chopped40 gRed onionfinely minced
  • 1½ tbsp25 gApple cider vinegar
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • 6⅓ cups1,500 gWater

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with parchment.
  2. Toss the cabbage wedges and potato pieces on the pan with half of the olive oil, half of the salt and half of the black pepper, then spread them in one layer.
  3. Roast for 25 to 30 minutes, turning the cabbage and potatoes once, until the cabbage edges are charred and the potatoes are tender and golden.
  4. While the vegetables roast, bring the water to a boil in a pot, lower in the eggs, and simmer for 8 minutes so the yolks set fully, about 160°F (71°C).
  5. Move the eggs to a bowl of cold tap water for 2 minutes, then peel them and cut them into halves.
  6. Make the vinaigrette: whisk the cider vinegar, mustard, honey and red onion in a small bowl, then whisk in the remaining half of the olive oil, the remaining half of the salt and the remaining half of the black pepper. Stir in the parsley and dill.
  7. Arrange the warm cabbage wedges and potatoes on a platter, top with the egg halves, and spoon the herb vinaigrette over everything. Serve warm.

Contains: Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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