Bloomin’ Crispy Cabbage Wedges

If you’re looking for a side dish that steals the spotlight, these bloomin’ cabbage wedges absolutely deliver.

Each wedge fans out beautifully as it bakes, creating layers that crisp up with a seasoned coating while the inside stays tender.

As the cabbage roasts, it develops a subtle natural sweetness that perfectly balances the savory spices.

What really makes this dish unforgettable is the combination of textures and that bold, creamy dipping sauce.

It’s crunchy, juicy, and packed with flavor in every bite—plus it’s a fun, shareable centerpiece that gets everyone talking.

Whether served as an appetizer or a side, this is one of those recipes people will ask you for immediately.

Prep Time: 25 mins
Cook Time: 40 mins
Cool Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 8

Ingredients

Cabbage

  • 1 (12-ounce) green cabbage
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 1/2 teaspoons kosher salt, divided
  • Cooking spray

Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons cream-style horseradish sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Slice the cabbage into 8 wedges, cutting about three-quarters of the way down while keeping the core intact. Cut each wedge in half to create 16 sections, being careful not to cut all the way through the base.
  3. Place the cabbage into a large microwave-safe bowl, cover, and microwave on high for 5 minutes. Let cool for about 10 minutes until safe to handle.
  4. In one bowl, whisk together milk and eggs. In another bowl, combine flour, garlic powder, onion powder, pepper, paprika, and 3/4 teaspoon of the salt.
  5. Gently separate the cabbage layers slightly. Pour the egg mixture over the cabbage, making sure it seeps into all the crevices.
  6. Transfer the cabbage to the flour mixture and coat thoroughly, working the flour between the layers.
  7. Return the cabbage to the egg mixture bowl and coat again, then back into the flour mixture for a second coating to build a thick, crispy crust.
  8. Arrange the coated cabbage wedges on the prepared baking sheet. Sprinkle with the remaining salt and generously spray with cooking spray.
  9. Bake for 35–40 minutes, or until golden brown and crispy, tenting loosely with foil halfway through to prevent over-browning.
  10. While the cabbage bakes, mix all dipping sauce ingredients in a small bowl until smooth. Chill until ready to serve.
  11. Remove cabbage from the oven and transfer to a serving platter. Serve hot with the dipping sauce.

Chefs Notes

  • Double coating is key for that signature crunchy texture—don’t skip it.
  • Make sure to gently separate the cabbage layers so seasoning reaches every bite.
  • For extra crispiness, place wedges on a wire rack over the baking sheet.
  • You can swap the dipping sauce with ranch or spicy aioli if preferred.
  • Serve immediately for the best texture—these are at their peak right out of the oven.
Pin0Yummly0